Turnip: The purple diamond of our nutrition – how to grow it in your pot or garden

written by Eva  – https://mydesiredhome.com/turnip-the-purple-diamond-of-our-nutrition-how-to-grow-it-in-your-pot-or-garden/?fbclid=IwAR2P0xtdRRCIwNo6iIWJu34iOjyC5Mmccdnz7xvHGDDQ3KMflVPJ7R2uTqU

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Do you know turnips? Maybe yes, but because they are generally unknown to many, let’s look at the “misunderstood” turnips, the way they are grown, their healing properties and their delicious secrets. Turnip or Brassica rapa, is a biennial herbaceous plant of the cabbage family. It is grown like cabbage, as it is a close relative. It originates from Siberia. Turnips were domesticated 40 centuries ago. Since then they are eaten, boiled, steamed, fried with beer, butter or fresh from the garden. 

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There are many varieties of it, which are distinguished by the shape, color and size of the roots. In its chemical composition it includes vitamins, carbohydrates, minerals and especially a rare substance glyukorafanin, plant “precursor” of sulforaphane, which has strong anti-cancer and anti-diabetic properties.

Turnip is a vegetable known since antiquity, however in many countries it is not one of the most popular vegetables. It is cultivated mainly for the swollen shoot or turnip root on which the leaves of the plant grow. Turnip is eaten raw or boiled and can be white-green or violet. The quality of the turnip depends on the size, shape and scars that the leaves have left on it. Its leaves, which are eaten in salads or boiled to accompany meat or fish, are also edible.

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Author: Willem Van Cotthem

Honorary Professor of Botany, University of Ghent (Belgium). Scientific Consultant for Desertification and Sustainable Development.

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