Turnip

Brassica rapa — Brassicaceae

Italiano: Rapanello selvatico — Wild turnip

Description

Turnip (Brassica rapa) belongs to the Brassicaceae family and is native to Asia. It thrives in Fields, Mountain slopes, Disturbed soils environments across regions including China, Japan, Korea, Central Asia. Botanically, Turnip is leaves like collards. Root vegetable. Pickled Asia.. It is also known locally as Wild turnip. The edible parts include Leaves, Roots. With an edibility rating of 6/10, it ranks as a good wild food source. Harvesting is best done during April, March, May, October and September. Nutritionally, Turnip stands out for its Vitamin K (130.0mg, 108% DV), Vitamin C (60.0mg, 67% DV) and Vitamin A (162.0mg, 18% DV). It also provides 1.1g protein and 2.1g dietary fiber per 100g serving. In the kitchen, Turnip offers a Mild peppery flavor profile. Leaves cooked root raw cooked pickled. Common culinary applications include pickled, cooked leaves, root stir-fry. Popular preparations include Pickled turnip greens, Sauteed greens with garlic, Wild green pesto, Leafy green soup. For storage, root 2wk Fresh 3d. Safety note: No toxicity. Antinutrient content is glucosinolates. Safe lookalike species include Cultivated turnip. Always verify identification with at least three independent botanical sources before consumption.

🌿 Foraging Tips

Where to find: Grows in Fields, Mountain slopes, Disturbed soils across China, Japan, Korea, Central Asia.

🍳 Recipe: Pickled turnip greens

Preparation method: Leaves cooked root raw cooked pickled
Flavor profile: Mild peppery
Edible parts: Leaves, Roots

This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.

When to harvest: Best months: Mar, Apr, May, Sep, Oct.
Lookalike (safe): Cultivated turnip
⚠️ Lookalike (toxic): No poisonous
Tip: Always verify identification with multiple sources before consuming any wild plant. When in doubt, do not eat it.

Edibility

6/10
Toxicity: No toxicity
Antinutrients: Glucosinolates
Safe lookalikes: Cultivated turnip
Dangerous: No poisonous

Harvest Calendar

JanFebMarAprMayJunJulAugSepOctNovDec
Edible parts: Leaves, Roots
Preparation: Leaves cooked root raw cooked pickled
Flavor: Mild peppery

Nutrition (per 100g)

Protein: 1.1g
Fat: 0.1g
Fiber: 2.1g
Vitamin C: 60.0mg (66%DV)
Vitamin A: 162mcg (18%DV)
Vitamin E: 0.2mg (1%DV)
Vitamin K: 130mcg (108%DV)
Folate (B9): 45mcg (11%DV)
Calcium: 40.0mg (3%DV)
Iron: 0.5mg (2%DV)
Magnesium: 15mg (3%DV)
Potassium: 223mg (4%DV)
Zinc: 0.3mg (2%DV)

Culinary Uses: pickled, cooked leaves, root stir-fry Storage: Root 2wk Fresh 3d

Recipes

  • Pickled turnip greens
  • Sauteed greens with garlic
  • Wild green pesto
  • Leafy green soup
  • Stir-fried Turnip
  • Turnip tempura
  • Turnip and tofu soup

Where It Grows

Continent: Asia
Regions: China, Japan, Korea, Central Asia
Habitat: Fields, Mountain slopes, Disturbed soils
⚠️
Important: Always verify plant identification before consumption. This content is for informational purposes only. Consult reliable sources and experts before eating any wild plant. Improper identification can be dangerous.

Related Plants

🌿 Amaranth🌿 Angelica Tree🌿 Autumn Olive

Sources & References

Kew Plants of the World USDA PLANTS Wikipedia (EN)