Seasons/Availability
Turnips are available year-round.
Selection
Choose Turnips that are firm, heavy for their size, and free from blemishes. Avoid roots with discoloration or soft spots as they will indicate a lack of flavor and spoiling. The green leaves should be bright and crisp, without any signs of wilting or yellowing. When selecting the root, look for specimens averaging 5 to 10 centimeters in diameter, as larger sizes can become woody and lack flavor.
Storage
Turnips can be stored in the refrigerator crisper drawer for up to 1 week. Wrap them in a damp paper towel to keep the flesh hydrated and prevent it from drying out. If storing longer than 7 days, wrap each root individually in plastic wrap or store in an air-tight container. The leaves should be treated like other greens, stored in a separate plastic bag that has had the air removed and placed in the refrigerator for up to 4 days. Turnips can also be frozen for up to 8 months when blanched first. Thawed Turnips will lose their texture and become soft so they are best used for soups and stews.
Nutritional Value
Turnips are low in calories — one cup of cubed turnip contains just 35 calories — but contain many essential nutrients including Vitamin C, calcium, iron, magnesium, phosphorous, potassium and dietary fiber. They are also a good source of antioxidants which protect cells from damage caused by free radicals.
