A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z 
home / foodlexicon   foodlexicon.org

category: food/groceries: vegetables: leaf vegetables

Turnip tops, turnip greens, bot.: Brassica rapa var. rapifera subvar. pabularia, de.: Stielmus, Rübstiel, Rübstielchen, Stengelmus, Streifenmus, Stengelritzen, fr.: quesse améliorée



Turnip tops or turnip greens are a special variety of turnips. Sometimes the terms are used for the leaves of normal turnips, which are edible as well. The subspecies Brassica rapa var. rapifera subvar. pabularia is closely related but grown for its leaves only. It belongs to the biological cabbage family (lat.: Brassicaceae or Cruciferae). Turnip tops are a leaf vegetable. They are closely related to May turnips, white turnips and Teltow turnips. While turnips are grown for their roots, turnip tops are sown much closer together and harvested very early, before large roots can form. The leaves should still be small and tender.

Turnip top storage

Turnip tops are a typical spring vegetable. In Europe the 10 to 25 cm long leaves are sold between April and June. Where it is a popular vegetable, for example in the Netherlands and the German Rhineland, it is grown in hothouses year-round. Turnip tops are sold as a bunch and have to be prepared as soon as possible. At 2 to 5° C they keep 2 to 3 days, at 0 to 1° C and high humidity they may be stored up to 8 days.

Preparation of turnip tops

Turnip tops may be eaten raw or cooked. The leaves should always be washed under running water. Young and tender leaves are well suited for salads. Recipes for Belgian endives may be used for turnip tops. In the German Rhineland region boiled turnip tops are served with cooked potatoes tossed in butter and rissoles.


Visitors of this page also viewed:
Loose-leaf lettuce
Pak-choy
Purslane
Quinoa
Radicchio
Romaine lettuce
Spinach


Other Languages

   Deutsch
   Polski


Turnip tops (Links)
  Kalorienrechner
  foodlexicon on Twitter
  Ihre Links hier

What's New
  Nectar
  Honey pot ants
  Edible insects of Australia…
  Australian Aboriginal sweet…
  Bush spices
  Australian bush meat
  Native Australian nuts and …
  Australian bush fruits
  Australian bush vegetables
  Bushfood
  St. Laurent
  Sauvignon blanc
  Sémillon
  Saccharin
  Sorbitol
  Spun sugar
  Soft ball stage
  Thread stage
  Turnip tops
  Turnip
  Rapini
  Hydrochloric acid
  Acids
  Early potatoes
  Marlin
  Fish halves
  Sour herring
  Smelts
  European smelt
  Pacific sardine

Culinary Dictionary
  German - English culinary dictionary: english - german - english
  German - Italian culinary dictionary: italian - german - italian
  German - Spanish culinary dictionary: spanish - german - spanish
  German - French culinary dictionary: french - german - french

Internal
  Credits
  Disclaimer Disclaimer
  Guidance for use
  Editorial
  Bildquellen
  Printable version

Links
  Links 2008
  Links 2007

Bookmark us
   Add to Google





Top | Homepage | © en.foodlexicon.org