Turnip (Greens)

Turnip pulp usually means the leaves and stalks of turnips (also turnip seeds or turnip seeds), especially turnips, which are used in the kitchen. Hence the name. Stick mush is also known as turnip greens, turnip sticks or stick mousse. In addition, there are cultivars that only have the plant parts mentioned – and form no or only very small tubers. The turnip leaves can be 10 to 25 cm long. Unlike, for example, the sweetish-tart swede, its aroma ranges from finely sour to spicy-hot. And what does turnips look like? The delicate green with at most very small turnips on the white stems resembles Swiss chard. In general, turnip greens or turnip greens are a delicious alternative to spinach and chard.

Purchasing and storage

The outdoor turnip season begins in April and lasts through June. Greenhouse and imported goods, on the other hand, are available all year round. When buying, make sure that the stalks have only developed very small turnips and the leaves are a juicy green color. To store, place the stems with leaves wrapped in a damp cloth in the vegetable compartment of the refrigerator. Here, turnips stay fresh for two to three days at 2° to 5° C. Also wrapped in a cloth and thus for up to eight days at high humidity and even cooler temperatures of 0° to 1° C. The sooner you prepare and eat turnip greens, the better the taste and flavor. For longer storage, it is advisable to freeze the turnips. Cut the vegetables into small pieces and blanch them briefly. If you have a garden, you can grow and harvest turnips yourself: the spring vegetables can be enjoyed fresh on the table five to seven weeks after sowing from the beginning of March – thanks to the short growing season, even twice a year.

Cooking tips for turnip greens

The preparation of turnips is easy – and there are many uses in the kitchen. The leafy greens can be used raw as an ingredient in green smoothie recipes or you can use them to make a delicious turnip greens salad. Leaves and stems only need to be washed and cut into shape. If you want to cook turnip greens or turnip greens, it is best to start with the stalks and add the leaves, which have been cut into pieces or strips, a little later. That way everything cooks evenly. In this way you can prepare turnip greens as a side dish and refine them with a cream sauce, for example. Nutmeg, salt, and pepper, for example, are excellent spices. Mushrooms also harmonize perfectly with tomatoes, onions, and garlic. The vegetables also taste wonderful in hearty stews or as an accompaniment to fried food. A mixture with mashed potatoes or mashed potatoes is also common.