Selection and storage
|
|
| Turnip greens with tubers in a market. |
Turnip tops are at their greatest throughout fall and spring. Fresh greens are additionally available throughout the 12 months. In the market, select freshly harvested heads both alone or bearing the vegetable-tuber. Choose fresh-looking, younger tender deep inexperienced leaves with a agency petiole. Generally, the highest greens are tied in bunches and offered together with their small-taproot. In that case, search for small, wholesome, agency turnip tubers.
Avoid yellow, sunken, wilted, or over-matured leaves as they’re much less appetizing and spoil early. As with every other greens, turnip tops additionally perish shortly and must be consumed as quickly as its harvest.
Once at house, extreme the highest greens from the basis, utilizing a knife an inch above the basis high. If left intact, the greens deprive moisture and vitamins of the tuber. Store them within the fridge set at excessive relative humidity of over 95% the place they keep contemporary for 2-3 days.
Preparation and serving strategies
Turnips tops are at their greatest throughout winter and spring lasting from November till February. Wash the greens in chilly water to rid of any floor filth. Mop them dry utilizing a paper towel. Chop intently utilizing a paring knife for even cooking.
Turnip tops function very broad leaves akin to beets or swiss chard with lengthy and typically large, thick petiole. Trim away any powerful and woody petioles. Remove any outdated overmature, wilted, bruised leaves. Then, wash ready leaves in a colander underneath chilly faucet water to take away any floor sand and filth. Gently swish away extra water or mop dry utilizing a paper towel. Chop the leaves and petioles to the specified size utilizing a kitchen knife.
Young tender greens could be eaten uncooked or ideally blended with different greens and greens. However, giant mature leaves are fairly bitter in style as they compose a great deal of minerals and nutritional vitamins and are, subsequently, most popular solely after cooked, sautéed, steamed, or braised.
Here are some serving suggestions:
-
In the Southern states of US, many Southern-style dishes ready utilizing freshly harvested turnip tops particularly blended with
complementing greens akin to kale, collards, mustard greens together with bacon, and salt-cured pork in mouth-watering recipes. -
In South Asia, turnip greens usually blended with milder greens like spinach within the preparation of saag recipes. The greens could be added to stuffing, casseroles, quiche, stews, stir-fry, and so on.
-
Although not as well-liked as kale chips, greens of turnips could be employed as chips.
-
Turnip greens could be juiced right into a wholesome drink. However, uncooked greens impart a bitter style and a tinge of soreness to the oral mucosa. This could be prevented by juicing gently steamed greens rather than uncooked ones.
Safety profile
Oxalic acid content material within the turnip greens may be very small (0.05 g/100g) compared to different excessive oxalate content material greens and greens like
turnip-tuber (0.21g/100g), amaranth (1.09 g/100g), parsley (1.70 g/100g), and so on. This bitter precept in mature leaves is due to their excessive mineral content material. It could be minimized by boiling turnip greens in scorching water after which discarding it earlier than including the greens in recipes. (Medical
disclaimer).
≺≺ Back to Vegetables from Turnip greens. Visit right here for a formidable listing of greens with full illustrations of their vitamin info and
well being advantages.
≺≺ Back to Home web page.
Further studying:
-
University of Illinois Extension-Watch your backyard develop.
-
Oxalic acid content material of chosen vegetables-USDA.