Turnip in short, summary about turnips

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Turnip Precious source of sustenance for many ancient peoples, especially farmers. Unfortunately, the turnip is currently known for the characteristic of being difficult to digest due to the large amount of cellulose. Turnip: botanical description

• Botanical name: Brassica rapa subsp. turnip
• Family: Brassicaceae
• Description: annual or biennial plant, cultivated for the root
• Root: round and edible
• Color: variable from purple to white
• Leaves: turnip broccoli
• Taste: sweet
• Consistency: spongy

Turnip: best known variety

• Brassica rapa L. var. sylvestris → turnip top
• Goat's turnip → particularly delicate flavor
• Brassica rapa L. var. septiceps → common turnip
• Brassica rapa L. ssp. campestris

Turnip: botanical experiments Some turnip species are exploited for experimental purposes, given their very rapid growth → expedition of turnips to space to analyze germination Turnip: nutritional properties 90-93% water
7-10% of mineral salts, fibers, vitamins
→ uninteresting vegetable from a nutritional point of view Turnips: therapeutic uses Very poor nutritional properties → turnip cannot be considered therapeutic
Hypothesis:

1. Consuming turnips may interfere with thyroid function
2. Turnips could be potential adjuvants in cancer treatment

Turnips: food uses In the kitchen, the leaves, the oily seed and, above all, the flowering tops and the root can be consumed:

• soups, soups and risottos
• boiled turnip
• basic ingredient for giardiniera e brovada
• turnips au gratin in the oven
• excellent side dish for meats and to decorate delicious dishes
• fried turnips
• turnip tops: tasty pairing with pasta

Turnip and brovada The brovada is obtained by macerating thinly sliced ​​turnip strips in the marc: everything is then cooked in a pan Turnip decoction In ancient times, turnip decoction mixed with grappa and honey was considered an excellent natural remedy for sore throats

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