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Turnip Greens: Origin, Nutrients and Recipes

Turnip sticks or turnip greens are vegetables that very few people know. Here you can find out all about its distribution, nutrients and which recipes it goes with.

Stick Mushrooms: Vegetables with a long tradition

Turmeric has been cultivated for many centuries, especially in the Rhineland and North Rhine-Westphalia. Since the vegetable grows in many areas of Germany, it does not have to be transported far to be sold. This makes turnips particularly sustainable.

Rübstalk is a type of turnip. In the past, these were planted so close together that the beet fruit could no longer develop. The leaves grew bigger and bigger. Today, turnips can grow up to 25 centimeters in size – the beets remain very small and tender.

Buy seasonally: Season has turnips from spring, around mid-April, through summer, late May to early June. There is a second harvest in October. The best place to buy turnips is at weekly markets or from well-stocked greengrocers.

Grow turnips yourself: If you have a garden or a balcony, you can simply grow turnips yourself. The best way to get organic seed is from an organic farmer near you.

It is best to sow the vegetables in early March or early September. Since turnip butter is very frugal, it grows in practically any location in any soil. You should only water it regularly – then you can harvest the healthy vegetables after about five to seven weeks.

These nutrients make turnips so healthy

Turnip sticks are a real nutrient bomb. It can be integrated particularly well into a conscious diet. Per 100 grams turnip greens contain:
30 calories
0.2 grams of fat
3 grams of protein
3 grams of carbohydrates
2.3 grams of dietary fiber
In addition, turnip butter is rich in vitamin C and beta-carotene (a precursor of vitamin A). According to the BzfE (Federal Center for Nutrition), it also contains significant amounts of folic acid, calcium, iron and the secondary plant active ingredient mustard oil glycoside.

Health-promoting properties are ascribed to all ingredients: Due to the high vitamin C content, turnip butter is said to promote the immune system and the beta-carotene protects the body’s cells by binding free radicals. Calcium strengthens and builds bones and teeth and mustard oil glycoside even has a slight antibacterial effect.

Preparation and recipes for turnip greens

You can prepare turnips raw, boiled or cooked. In principle, you process it just like Swiss chard. Raw turnip butter goes particularly well with salads. To do this, wash the turnip leaves and cut them into bite-sized pieces. Then serve them with onions and tomatoes, for example.

You can also use turnips as a side dish with fish and poultry and as a soup vegetable.

Tip: If possible, do not use meat from factory farming, but use organic quality products. The DGE recommends consuming a maximum of 300 to 600 grams of meat per week – this also protects the climate. In Greenpeace’s fish guide, you can find out which types of fish are still ecologically justifiable to buy and which ones you should better keep your hands off.

When you cook turnip greens, you should separate the leaves and stalks first, then wash them well. Put the stalks in boiling water first. They take a little longer to finish cooking. If you want to use the leaves as well, just add them 3-4 minutes before the end of the cooking time, depending on the recipe.

Always use fresh turnips. You shouldn’t keep it in the fridge for more than a day or two. Wrapping the veggies in a damp kitchen towel will keep them fresh a little longer.

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Food

The Turnip – Forgotten Vegetables (Part 2)

Especially in Central Europe, the nutritious beet was found on the menu for many centuries. However, with the arrival of the potato in Europe, its importance as a staple food was lost. After that, they were used more as animal feed. Only in recent years has this tasty root vegetable made a comeback.

The variety of beets is greater than you think. There are various types of beet, such as May beet, autumn beet, or Teltower beet. The variety of varieties and names alone is evidence of wide distribution. As there are, among other things, the stubble, white turnip, water turnip, field turnip, etc. In Austria, they are also called Wruken, and in Switzerland Räben. By the way, kohlrabi (or turnips) and turnips are separate species.

May turnips and white turnips are particularly popular and are also suitable for eating raw in a salad. They taste best glazed as a side dish, as a puree, stew, or soup, as classic “sour turnips” or in the typical Burgenland strudel. The young leaves of the turnip are called stalks and can be prepared like spinach.

Healthy all around: beet nutrients

In terms of taste, beets are close to radish, but not as spicy. Turnips are usually juicier too. As the name suggests, turnips and autumn turnips are available from early summer to the cold season. This is a good thing because in and after the winter and for the cold season we need an extra dose of vitamins that are contained in the beet anyway. Rich in vitamin C, folic acid, magnesium, and iron, the autumn turnip is an ideal source of vitamins. You can also recognize the mustard oils it contains by the slightly sharp taste of the beets. Because of this, they have an antibacterial effect. With over 90% water content, the autumn turnip is the most water-rich root vegetable and has only 24 kcal/100 g.

This is how your turnip will hold up

Turnips are usually available fresh at farmers’ markets from April to October. Since they can also be stored very well, you can actually get them all year round. If you have an earth cellar at home, it’s worth buying a few more turnips. But even in the vegetable compartment of your refrigerator, the hearty turnips will keep for a few days.

Various ways of preparing the beet

Like other root vegetables, turnips can cause mild flatulence. Therefore, for the good of all, they should be seasoned with caraway, coriander and bay leaves when cooking. If you add cider vinegar or lemon juice and sugar, the characteristically earthy taste will be softened. An interesting variation is the savory sheet cake with turnips!

Special Interest: Turnip

The coat of arms of Keutschach am See in the Austrian province of Carinthia shows how important and highly regarded beets used to be. The Salzburg Prince-Archbishop Leonhard von Keutschach also had beets in his coat of arms and had the so-called “Rübentaler” minted in the 16th century.

In Tyrol there is the “Wildschönauer Krautingerrübe”, which was practically ennobled by Empress Maria Theresia: Only in the Wildschönau and nowhere else was it allowed to distil a schnapps from the stubble turnip. It can still be drunk with bacon snacks today. Incidentally, at the beginning of October, there is Wildschönau Krautinger Week for all beet enthusiasts.

After bringing in the last “Räben”, the Swiss carve lanterns from the autumn turnips, which are carried through the streets in a procession as “Räbenlichter”.

Autumn turnips have been cultivated more intensively in Burgenland for several years. Some farmers have specialized in their cultivation and offer the beets from the farm.

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Cooking Tips

Eat Turnips Raw: Delicious and Healthy Raw Food

You can eat turnips raw or cook them. The tender vegetable is often underestimated, but you can use it in a variety of ways in the kitchen. We give you tips for buying and using.

Eating turnips raw: that’s what matters

Turnips come in white and purple colors. In order to be able to process the vegetables, you do not necessarily have to cook them: turnips can also be eaten raw. However, it is important that you peel them first. After all, this type of vegetable has a fairly hard skin.

In the raw state, you can eat turnips with their slightly spicy taste particularly well in a salad or as a raw vegetable with a delicious dip. The leafy greens are good for seasoning, for example in soups or salads. Cooked, the turnips taste particularly good with hearty recipes, such as in soups or on tarte flambée.

Buy turnips: you should pay attention to this

If you want to eat turnips raw, they taste particularly delicious when they are fresh. If the vegetables look plump and have crisp leafy greens, this indicates good quality. It is best to look for a meaningful organic seal, for example from Demeter or Naturland. Then you can be sure that the turnips come from an organic farm that works without chemical pesticides.

If you can’t use the turnips right away, you can keep them in the fridge for another three to four days. Also keep in mind that the main season for turnips is very short: it lasts from May to June. You can find other seasons, also for other types of fruit and vegetables, in our Utopia seasonal calendar.

The turnips probably originally come from India, from where the Romans brought them to Europe. They are now grown in tropical countries as well as on European soil. With your purchase, support regional vegetables with a shorter transport route and CO2 consumption.

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