The turnip is originally a native of Europe and it is a member fo the cabbage family.
Evidence of cultivation goes back to 3000 B.C. It also became popular with the ancient Greeks and Romans who introduced
the vegetable to the Middle East and Norhtern Africa. In the Middle Ages turnips were grown widely by peasant farmers
and monks in monasteries. They were eaten fresh in the summer and preserved for the winter in vinegar or brine.
Turnips are also highly nutritious, both the green tops and the root, containing vitamin
A and C and a host of minerals including sulfer, iodine, copper, iron, potassium, phosphorus, magnesium, and calcium. No wonder
it became known as an energy giving tonic, and as a blood and organ cleanser. Turnips can help treat acne, arthritis,
urinary infection, eczema, gout and bowel disorders.
Top White Globe
This heirloom came across to North
America with European immigrants in the 1800's. The smooth globe shaped roots have purple shoulders and creamy white bottoms.
The white flesh is fine grained, sweet and mild. The dark green leaves are also edible and nutritious. The
roots can be eaten cooked or raw in a veggie dip or salad. It is best to eat them at about 4 inches in size, or for
long storage in the fall allow them to mature to 6 inches.
55 days to maturity.