In this column last week I shared some of my observations, as well as information, about the southern delicacy, collards. I received several compliments about the article from readers, and some of those that called me even shared their own stories about their past experiences with collard lovers and collard haters. In fact, one lady even offered me a recipe for shrimp and collards gumbo, a dish I mentioned in the article about which I stated that I did not think I would enjoy eating.

Since this is the season and there is now a plentiful supply, today I will share some information with you about turnips, another southern delicacy. I must admit that personally, I am not a turnip fan. Although I love collards, I have never developed a similar passion for turnips. I can, and often do eat them, but only sparingly.

Turnips are one of the most commonly grown and widely adapted root crops. They are members of the mustard family, but unlike many other vegetables, produce a plant that is desired for both their leaves and their roots. This feature is especially desirable for many southerners, because we tend to be thrifty and want to use every part of everything.

Turnip leaves are usually light green, thin, and slightly hairy, and are cooked very much the same way collards are cooked. The roots have little or no neck, and a distinct taproot. These roots are cooked most often by boiling or steaming, and are served either with the leafy greens, or separately. The roots are distinctly different in different varieties of turnips, and are often commonly referred to as either purple-top turnips or white turnips.

Turnips are cool-season crops. Although they will grow if planted at any time of the year, they develop their best root growth if grown when the temperatures range from 40 to 60 degrees Fahrenheit. Because of this, turnips are grown almost exclusively as either a fall crop or as a spring crop.

Like collards which I described last week, turnips also originated in the Mediterranean area. Archaeologists have determined that turnips were used by early man, and were probably one of the first crops to be cultivated. This was probably due to the fact that all parts of the plant could be used for food, and also because turnips were easy to grow and adapted well to a great variety of soils and growing conditions.

Turnips were originally called neeps, from the Latin word for turnips, napus. The prefix “tur” refers to the spherical shape of the root.

Turnips were brought to America by Jacques Cartier who planted them first in Canada in 1541. It is documented that turnips were planted in Virginia by the colonists in 1609, and in Massachusetts in the 1620's. The Indians adopted this culture from the colonists, and soon turnips were being grown throughout the eastern region of America.

Although turnips have been grown and used extensively throughout history, in many regions they were considered too low for human consumption. Actually, the early colonists did not like turnips, but they did use them to prevent scurvy. One cup of turnips contains only 36 calories, but provide a good source of potassium, iron, and vitamin C.

Another crops very similar to turnips is rutabagas. Rutabagas have smooth leaves, more like cabbage. The roots of rutabagas tend to be yellow. The flavor of rutabagas is distinctly different from turnips, but both crops can be prepared virtually the same way. Other crops similar to turnips because of the leafy green portion of the plants are mustard and kale. The leaves of these plants are prepared just as turnips, and at times are mixed with turnip greens for cooking.

Our estimates for Robeson County group all the leafy green together. Turnips make up the largest portion of leafy greens, but the other leafy greens are highly desirable by many and are readily available throughout the county. According to our estimated there were 50 total acres of leafy greens planted and sold in Robeson County last year, providing $143,000 income for our farmers.

Turnips are usually sold by bundles containing the entire plant, both the leafy top portion and the white or purple root portion. Each bundle contains anywhere from just a few plants to as many as a dozen plants. The price varies from about one dollar for the smaller bundles to as much as five dollars for large bundles. Like collards, turnips are usually planted in most home gardens, and are offered during the winter by most of the commercial vegetable producers in the county.

For the next couple of months it will not be uncommon to see a pickup truck along the roadside or in a parking lot, filled with bundles of beautiful turnips. Now is the season, get yourself a mess of greens.

E-mail address: Everett_Davis@ncsu.edu

Mailing Address:
P. O. Box 2280
Lumberton, NC 28359-2280

Phone: 910-671-3276
Fax: 910-671-6278

Date Created 09/12/07