Turnip roots and greens are both edible.
Turnips grow in the cooler spring and fall seasons. Grown for both its edible roots and leaves, the turnip provides fresh greens in season and roots suitable for long-term storage for winter. The roots retain their quality for several months, losing neither flavor nor texture when provided with the proper storage conditions. Stored turnips are often boiled or baked for use in soups or stews or served as a side dish on their own. Does this Spark an idea?
Instructions
1. Wash the roots and foliage under cool running water. Cut off the leafy tops to within ½ inch of the root.
2. Shake the excess moisture from the leaf top. Pat the foliage and the root dry with a paper towel.
3. Place the leafy tops in a plastic storage bag or container. Place a dry paper towel inside the bag to absorb the excess moisture during storage. Store in the vegetable drawer of the refrigerator for up to one week.
4. Seal the roots into a perforated plastic bag. Store the roots in the fridge or in a cool root cellar for two to four months.
5. Inspect the roots regularly for signs of rot, such as soft spots. Use or dispose of any declining turnips immediately; otherwise the rest of the stored roots may begin declining.
Tags: both edible, excess moisture, leafy tops, paper towel