Turnips
2013-10-8
The long history of turnips, along with other members of the cabbage family, traces their use to the Mediterranean areas dating from pre-history. Cultivation began in Eurasia about 4000 years ago. Turnips are related to radishes and rutabagas. They have been called a “poor man’s vegetable” because they can grow in the poorest of soils. In some areas they have been used to augment the diets of livestock.
The cabbage genus derives from the sulfurous mustard family, which imparts a peppery, warming quality to this vegetable. In Asian traditions, this warming nature is used for enhancing energy circulation and dispersing stagnant conditions. Raw turnips are also used for detoxifying the body and purifying the blood. They have been use in conditions of lung and sinus congestion to loosen phlegm. In addition, turnips are used in Asian medicine for diabetic conditions, liver stagnation, and indigestion.
Turnips have all the positive nutritional qualities of the other cruciferous vegetables. Their high concentrations of indoles are important in a cancer prevention diet. When eaten raw or grated, they can also be used to alleviate the symptoms of a sore throat. Turnips are a good source of calcium, vitamin C, and potassium, as well as a balanced blend of several vitamins, minerals, and phytonutrients.
An added bonus that comes attached to turnips is the turnip greens. The greens are champions in their calcium, vitamin K, and carotenoid content, making them superior for healthy bones and eyes. The greens should be removed from the root before storing. After thorough rinsing, they can be stored in the refrigerator for up to 3 days.
Raw turnips can be grated and used on skin inflammation. They can also be juiced, added to salads, or eaten as a low-calorie snack. Turnips and their greens can be added to soups or stir-fries, or the greens can be sautéed and topped with fresh garlic and ginger.
The wisdom of Mother Nature is awe-inspiring. In the winter months, she provides us with warming, anti-viral, anti-bacterial, cleansing vegetables that store well and lend themselves to the diversity of our own imaginative culinary efforts. The bounty of nature, both in winter and summer, can be found at our extraordinary Santa Fe Farmer’s Market. We send our thanks to all the hard working people who bring this precious resource to us week after week, year after year!