Turnip Greens

Turnip greens, a nutritious dark green leafy vegetable, are edible greens, derived from the root (swollen stem) of the turnip. Turnip greens, also known as Rapa, Tarian, Rutib and Singra are native to Europe and the Mediterranean region. Also known as "turnip tops" or just "greens," they are loaded with vitamins and minerals. In this blog post, we will explore how turnip greens are produced, harvested, and brought to our dinner plate.

The Turnip Plant

The turnip plant is part of the cruciferous vegetable family and related to broccoli and radish. The plant has edible leaves and roots. The leaves offer a mild, almost sweet and slightly bitter taste, while the root is crunchy and slightly sweet. The root of the turnip is underground and is covered with a thin, white layer of flesh that can be eaten raw, cooked and pickled. The turnip greens are the edible and nutritional edible top part growing above ground, the leafy portion of the plant.

Harvesting and Processing

Turnip greens are harvested in the early-to-mid-fall season and need to be picked before they bolt (flower and seed). To harvest, the turnip greens are cut off at the base, leaving a short stem and 2-3 inches of leaf attached. The remaining root can still be eaten, but will not regrow. After harvesting, the greens must be washed, trimmed and removed of any burr or bad parts. Depending on their size and the intended use, they may need to be chopped.

Packaging and Shipping

Once the turnip greens are washed and cut, they are packaged into polyethylene bags, plastic containers, or cardboard boxes. The packaging material is selected according to the quality and price of the product, and the customer’s preference for environmental friendly options. The packages are labeled with product information such as name, origin, weight, and expiration date. The turnip greens are then transported to local farmers' markets and grocery stores, or shipped nationally or internationally with trucks and ships.

Storing Turnip Greens

Fresh turnip greens should be stored in the refrigerator to retain their crispness and nutrition. The greens should be stored in a temperature of above 5°C and kept in storage for no longer than two weeks. For longer storage periods, turnip greens can be frozen or canned. The best way to freeze turnip greens is to blanch them in boiling water for two minutes and then plunge them into an ice-cold bath. Once cooled, they can be spread on a baking sheet and frozen at a temperature of ?18°C. The frozen turnip greens can be stored in the freezer for up to 12 months. Frozen turnip greens can be cooked and consumed directly, or defrosted and cooked.

Cooking Turnip Greens

Turnip greens can be cooked in several different ways. Whether boiled, steamed, sautéed, or roasted, turnip greens are delicious when cooked with olive oil, garlic and a pinch of salt. For boiling, the turnip greens should be chopped into small sections, brought to a rapid boil with a pinch of salt and boiled for about five minutes. After boiling, the turnip greens should be drained and served with a drizzle of olive oil and a pinch of salt.

Alternatively, turnip greens can be steamed for about four to six minutes with a teaspoon of olive oil and a pinch of salt. For a more delicious and unique dish, you can also roast the turnip greens in the oven at 180°C for 20-25 minutes. The turnip greens can be cooked in the oven with a mixture of butter or olive oil, garlic, and herbs.

Turnips at the Dinner Table

Turnip greens can be used in many dishes. They are a key ingredient in popular dishes such as Southern turnip greens and other traditional Southern dishes, winter soups and stews, and salads. Additionally, the leaves can be used in a variety of dishes such as pasta dishes, omelets, quiches, sandwiches, and stir-fries. Turnip greens are a delicious and nutritious side dish for any meal.

Conclusion

Turnip greens are a nutritious and flavorful addition to any meal. The turnip plant has edible leaves and roots, but the greens are the edible and nutritional edible parts growing above ground. Turnip greens are harvested in the early-to-mid-fall season, and then processed and packaged for consumption. The best way to store turnip greens is to refrigerate them for up to two weeks, or freeze them for longer periods. Turnip greens can be cooked in several different ways such as boiling, steaming, sautéing and roasting. They can then be consumed in many dishes, adding delicious flavor and nutrition to any meal.