The Japanese Turnip

[Meadowlark]

Being a fan of purple top turnips, I was curious how these Asian varieties would fare in the garden and on the table. I grew them in one of my HK containers and started them a bit late as the hot weather is now upon us.

They did not disappoint, however...in fact, they are really good raw with salt. Noticeably milder taste than purple tops. Also, considerably sweeter. Easy to grow, white, and smaller than purples, I definitely give them and will grow a crop of them next fall. I'm also going to try pickling some as have heard good things there.

The Japanese turnip, a nice change in veggie.

 

[Ruderunner]

Do you save the greens? I've had a hankering for grits and greens to go with ribs.

I've pickled turnips before, recommend vinegar, sugar, salt pepper and some shredded carrots to go with. Makes a nice slaw.

 

[Meadowlark]

Do you save the greens? I've had a hankering for grits and greens to go with ribs.

I've pickled turnips before, recommend vinegar, sugar, salt pepper and some shredded carrots to go with. Makes a nice slaw.

I should have...but regretfully did not. I've since read that the greens are delicious, and I did have a lot of thinnings.

 

[Ruderunner]

We try to do greens from many vegetables. Turnips, beets and even excess cabbage leaves.

The greens tend to have milder flavors than the root. Beets greens are a little sweet, Turnips greens have a mild punch similar to mustard greens.

Mmmm, simmer down a ham hock, some salt sugar and bacon drippings over steamed chopped greens and finish with red pepper flakes.

 

[Mr_Yan]

Noticeably milder taste than purple tops. Also, considerably sweeter.

Milder as in not the radish-like sharpness to the flavor? How do you think they'd fare as a mash or puree?

Now I gotta go find a seed source for these.

 

[Meadowlark]

Milder as in not the radish-like sharpness to the flavor? How do you think they'd fare as a mash or puree?

Exactly...but they will never be puree here as they are too good raw.

 

[Ruderunner]

Milder as in not the radish-like sharpness to the flavor? How do you think they'd fare as a mash or puree?

Now I gotta go find a seed source for these.

That radish like flavor dissipates when cooking and most brassicas tend to taste like cabbage when cooked. Or at least when overcooked.

Mashed or puree is a typical preparation.