History
Turnip greens are believed to have originated in Middle and Eastern Asia. China is the global leader in the production of turnips. The turnip or white turnip (Brassica rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. Starting as early as 2000 BC, related oilseed subspecies of Brassica rapa like oleifera may have been domesticated several times from the Mediterranean to India, though these are not the same turnips cultivated for their roots.
Nature
Smaller leaves are preferred, but the bitter taste of larger leaves can be reduced by pouring off the water from the initial boiling and replacing it with fresh water. Various varieties of turnip greens are grown specifically for their leaves and their leaves resemble that of mustard greens and have small or no storage roots. Turnip roots weigh up to 1 kilogram (2 pounds 3 ounces), although they are usually harvested when smaller. Size is partly a function of variety and partly a function of the length of time the turnip has grown. Most very small turnips (also called baby turnips) are specialty varieties. These are only available when freshly harvested and do not keep well. Most baby turnips can be eaten whole, including their leaves. Baby turnips are sold in yellow, orange, and red-fleshed varieties, as well as white-fleshed.
Benefits
Promotes healthy skin and hair
Turnip greens can help maintain healthy skin and hair, because of their high vitamin A content. Vitamin A is also necessary for the growth of all bodily tissues, including skin and hair. It also plays a role in sebum production, and sebum keeps the hair moisturized. Hair loss can result from iron deficiency thus consuming this vegetable helps to prevent hair loss.
Reduces anemia
Eating foods that are high in vitamin C with foods that are iron-rich maximizes the body’s ability to absorb iron.
Osteoporosis prevention
Adequate vitamin K consumption can improve bone health by improving calcium absorption, reducing urinary excretion of calcium and acting as a modifier of bone matrix proteins.
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