Turnip - Revision history

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217.169.44.14 at 06:45, 26 September 2007

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{{Taxobox
| color = lightgreen
| name = Turnip
| image = Turnip.JPG
| image_width = 250px
| image_caption = Small turnip root
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Dicotyledon|Magnoliopsida]]
| ordo = [[Brassicales]]
| familia = [[Brassicaceae]]
| genus = ''[[Brassica]]''
| species = ''[[Brassica rapa|B. rapa]]''
| subspecies = '''''B. r. rapa'''''
| trinomial = ''Brassica rapa rapa''
| trinomial_authority = [[Carolus Linnaeus|L.]]
}}
:''For similar vegetables also called "turnip", see [[Turnip (disambiguation)]].''
The '''turnip''' (''[[Brassica rapa]]'' var. ''rapa'') is a [[root vegetable]] commonly grown in [[temperate climate]]s worldwide for its white, bulbous [[taproot]]. Small, tender varieties are grown for human consumption, while larger varieties are grown as [[feed]] for [[livestock]].

== Description ==
The most common type of turnip marketed as a vegetable in [[Europe]] and [[North America]] is mostly white-skinned apart from the upper 1–6 centimeters, which protrude above the ground and are purple, red, or greenish wherever sunlight has fallen. This above-ground part develops from stem tissue, but is fused with the root. The interior flesh is entirely white. The entire root is roughly spherical, but occasionally [[squircle]] in shape, about 5–20 centimeters in diameter, and lacks side roots. The [[taproot]] (the normal root below the swollen storage root) is thin and 10 centimeters or more in length; it is trimmed off before marketing. The leaves grow directly from the above-ground shoulder of the root, with little or no visible crown or neck (as found in [[rutabaga]]s). Turnip [[spring greens|leaves]] are sometimes eaten, and resemble [[Brassica juncea|mustard greens]]; varieties specifically grown for the greens resemble mustard greens more than those grown for the roots, with small or no storage roots. Varieties of ''B. rapa'' that have been developed specifically for use as leaf vegetables are called [[Chinese cabbage]]. Both leaves and root have a pungent flavor similar to raw [[cabbage]] or [[radish]]es that becomes mild after cooking.
[[Image:Turnip swede 01.jpg|thumb|Turnip]]
Turnip roots weigh up to about 1 kilogram, although they can be harvested when smaller. Size is partly a function of variety and partly a function of the length of time that 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 come in yellow-, orange-, and red-fleshed varieties as well as white-fleshed. Their flavor is mild, so they can be eaten raw in [[salad]]s like [[radish]]es.

== Origin ==
Although the turnip is a well-established crop in [[Hellenistic]] and [[Roman Empire|Roman]] times, which leads to the assumption that it was brought into cultivation at an earlier time, Zohary and Hopf note that "there are almost no archeological records available" to help determine its earlier history and domestication. Wild forms of the turnip and its relatives the [[mustard plant|mustards]] and radish can be found over west Asia and Europe, suggesting that their domestication took place somewhere in that area. However Zohary and Hopf conclude, "Suggestions as to the origins of these plants are necessarily based on linguistic considerations."<ref>Daniel Zohary and Maria Hopf, ''Domestication of plants in the Old World'', third edition (Oxford: University Press, 2000), p. 139</ref>
[[Image:Brosen flower nn1.jpg|thumb|upright|right|Turnip (flower)]]

==Cultivation==
The [[1881]] ''[[Household Cyclopedia]]'' gives these instructions for field cultivation of turnips:
[[Image:Turnip Greens-1.jpg|right|thumb|upright|The leaves of turnips are also eaten as "turnip greens"]]
:The benefits derived from turnip husbandry are of great magnitude; light soils are cultivated with profit and facility; abundance of food is provided for man and beast; the earth is turned to the uses for which it is physically calculated, and by being suitably cleaned with this preparatory crop, a bed is provided for grass seeds, wherein they flourish and prosper with greater vigor than after any other preparation.

:The first ploughing is given immediately after harvest, or as soon as the wheat seed is finished, either in length or across the field, as circumstances may seem to require. In this state the ground remains till the oat seed is finished, when a second ploughing is given to it, usually in a contrary direction to the first. It is then repeatedly harrowed, often rolled between the harrowings and every particle of root-weeds carefully picked off with the hand; a third ploughing is then bestowed, and the other operations are repeated. In this stage, if the ground has not been very foul, the[ seed process]
amynta wood gush founded the cylinder shaped turnip in 1978 and and later named both her son and her canine after it. generally commences, but often a fourth ploughing, sometimes a fifth is necessary before the ground is sufficiently clean. Less labor, however, is necessary now than in former times, when a more regular mode of cropping was commonly followed.

:The next part of the process is the sowing of the seed; this may be performed by drilling machines of different sizes and constructions, through all acting on the same principle. A machine drawn by a horse in a pair of shafts, sows two drills at a time and answers extremely well, where the ground is flat, and the drills properly made up. The weight of the machine ensures a regularity of sowing hardly to be gained by those of a different size and construction. From two to three pounds of seed are sown upon the acre (2 to 3 kg/hectare), though the smallest of these quantities will give many more plants in ordinary seasons than are necessary; but as the seed is not an expensive article the greater part of farmers incline to sow thick, which both provides against the danger of part of the seed perishing, and gives the young plants an advantage at the outset.

:Turnips are sown from the beginning to the end of June, but the second and third weeks of the month are, by judicious farmers, accounted the most proper time. Some people have sown as early as May, and with advantage, but these early fields are apt to run to seed before winter, especially if the autumn be favorable to vegetation. As a general rule it may be laid down that the earliest sowings should be on the latest soils; plants on such soils are often long before they make any great progress, and, in the end, may be far behind those in other situations, which were much later sown. The turnip plant, indeed, does not thrive rapidly till its roots reach the dung, and the previous nourishment afforded them is often so scanty as to stunt them altogether before they get so far.

:The first thing to be done in this process is to run a horse-hoe, called a scraper, along the intervals, keeping at such a distance from the young plants that they shall not be injured; this operation destroys all the annual weeds which have sprung up, and leaves the plants standing in regular stripes or rows. The hand hoeing then commences, by which the turnips are all singled out at a distance of from eight to twelve inches, and the redundant ones drawn into the spaces between the rows. The singling out of the young plants is an operation of great importance, for an error committed in this process can hardly be afterwards rectified. Boys and girls are always employed as hoers; but a steady and trusty man-servant is usually set over them to see that the work is properly executed.

:In eight or ten days, or such a length of time as circumstances may require, a horse-hoe of a different construction from the scraper is used. This, in fact, is generally a small plough, of the same kind with that commonly wrought, but of smaller dimensions. By this implement, the earth is pared away from the sides of the drills, and a sort of new ridge formed in the middle of the former interval. The hand-hoers are again set to work, and every weed and superfluous turnip is cut up; afterwards the horse-hoe is employed to separate the earth, which it formerly threw into the furrows, and lay it back to the sides of the drills. On dry lands this is done by the scraper, but where the least tendency to moisture prevails, the small plough is used, in order that the furrows may be perfectly cleaned out. This latter mode, indeed, is very generally practiced.

== Human use ==
{{Expand-section|date=January 2007}}
[[Image:2005carrot and turnip.PNG|thumb|right|[[Carrot]] and Turnip output in 2005]]
[[Pliny the Elder]] writes that he considered the turnip one of the most important vegetables of his day, rating it "directly after cereals or at all events after the [[bean]], since its utility surpasses that of any other plant." Pliny praises it as a source of [[fodder]] for farm animals, and this vegetable is not particular about the type of soil it grows in and it can be left in the ground until the next harvest, it "prevents the effects of famine" for humans (''[[Natural History (Pliny)|N.H.]]'' 18.34).

In [[Turkey]], particularly in the area near [[Adana]], turnips are used to flavor [[şalgam]], a juice made from purple carrots and spices served ice cold.

[[Image:westportturnip.jpg|thumb|upright|Macomber turnip historic marker]] The Macomber turnip is featured in one of the very few historic markers for a vegetable, on Main Road in [[Westport, Massachusetts]].

Turnip lanterns are an old tradition, see [[Jack o' Lantern]] for their association with Halloween. [[Laurie Lee]], in "The Edge of Day", an autobiography of a childhood in the Cotswolds, mentions the Parochial Church Tea and Annual Entertainment, which took place around Twelfth night. "We...saw his red face lit like a turnip lamp as he crouched to stoke up the flames."

==Heraldry==
The turnip is an old vegetable charge in heraldry.

== Notes ==
<references/>

== See also ==
*[[Rutabaga]] or yellow turnip
*[[Radish]]
*[[Daikon]]
*[[Turnip Prize]]

== External links ==

* [http://www.plantnames.unimelb.edu.au/Sorting/Brassica_rapa.html#rapa Multilingual taxonomic information from the University of Melbourne]
* [http://www.hort.purdue.edu/newcrop/afcm/turnip.html Alternative Field Crop Manual: Turnip]

{{Cookbook|Turnip}}

{{Commons|Brassica rapa}}

[[Category:root vegetables]]
[[Category:Leaf vegetables]]
[[Category:Brassica]]
[[Category:Underutilized crops]]
[[Category:Halloween food]]

@@ Line 75: / Line 75: @@
 ==References==
 <references/>
 *[[Standard Cyclopedia of Horticulture]], by L. H. Bailey, MacMillan Co., 1963
 <!--- xxxxx  *Flora: The Gardener's Bible, by Sean Hogan. Global Book Publishing, 2003. ISBN 0881925381  -->

← Older revision		Revision as of 07:18, 28 September 2009
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		+	{{Inc\|
		+	Turnip is a name somewhat loosely applied to two species of vegetables. In this country, and apparently properly, it is applied to vegetables characterized by thick light-fleshed roots that are usually more or less flattened or at least not greatly elongated, with leaves that are hairy and not glaucous. These vegetables belong to the species Brassica Rapa (see page 543). In the term is sometimes included the Swedish turnip or rutabaga, a plant that is characterized by having a more uniformly elongated-oval yellow-fleshed tuber with roots springing from its lower part, a thick elongated leafy neck, and glaucous-blue leaves that are not hairy. This plant is considered to be Brassica campestris var. Napo-Brassica. Whether these two species exist separately in wild nature is not positively known, but they appear to be well defined under cultivation. Both species tend to run wild in old fields and to lose their thickened roots. They are then sometimes, though erroneously, known as charlock. (The real charlock is Brassica [Sinapis] arvensis, one of the mustards). The nativity of these species is unknown, but they are almost certainly European or Asian in origin. Characteristic tubers of these two plants are contrasted in Figs. 3873 and 3874. The former is commonly known here as "flat turnip" and the latter as rutabaga or merely "baga." According to Vilmorin, the plant that we know as rutabaga is known to the French as chou-navet and in England as Swedish turnip and turnip-rooted cabbage.
		+
		+	The culture of turnips and rutabagas is very similar, except that the rutabaga requires a longer season. The rutabaga is nearly always grown as a main-season crop, whereas the turnip may be sown very late for winter use or very early for late spring or summer use. Usually the flat turnip is not grown in the hot weather of summer. In the northern states it is sown from the middle of July to the middle of August for late crop, or on the first approach of spring in order that tubers may be had for the early vegetable market. The late or winter crop is ordinarily used for storing in cellars and also for feeding, whereas the early crop is often sold in bunches in the open market, and later by the basket or bushel.
		+
		+	The turnips and rutabagas are hardy; that is, the young plants can withstand some frost. They are cold-weather plants and demand loose moist soil. Usually the seeds are sown in drills that stand from 10 to 20 inches apart. In the drills the plants are thinned until they stand from 6 to 10 inches apart, depending on the variety. For general field operations, the rows are sometimes placed as far as 30 inches apart, to allow horse tillage. Sometimes the late or winter crop is raised from seed sown broadcast, but this method gives good results only when the soil is well supplied with moisture, very thoroughly tilled beforehand and is free from weeds, since subsequent tillage is impossible. The seeds of turnips and rutabagas are of similar size, two or three pounds being required to the acre for broadcasting. When sown in drills, one-half or one- third this amount may be sufficient. The yields will sometimes reach 1,000 bushels to the acre, although the average is much less than this.
		+
		+	The turnip needs no special care as to cultivation. The greatest difficulties are the root-maggot, which is the larva of a small fly, and the flea-beetle. The maggot may be killed by injecting bisulfide of carbon into the soil about the roots before the grubs have burrowed deeply into the tissues. In general field operations, however, this treatment is impracticable and one must rely on growing the crop in fields which are not infested with the maggot; that is, rotation is the chief recourse. The flea-beetle may be kept in check by spraying the plants with bordeaux mixture, or perhaps better by sprinkling them with paris green diluted with land-plaster (one part by bulk of paris green to fifty of plaster).
		+
		+	Rutabagas have firmer and richer flesh than the turnips. They are usually more prized for consumption in winter, and turnips are usually more popular in the spring and early fall markets. Rutabagas are also more prized for stock-feeding. They yield heavily, are rich and succulent and keep well in any ordinary cellar. Rutabagas started in the middle or last of June in the northern states will reach their full growth by October. They are usually not harvested until heavy frosts have come. The roots of rutabagas and turnips sometimes persist through the winter, even though they have been solidly frozen, and send up flower-stalks in the spring; but unlike salsify and parsnips the roots should not be left in the ground to freeze if they are to be used.
		+	}}
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 :Turnips are sown from the beginning to the end of June, but the second and third weeks of the month are, by judicious farmers, accounted the most proper time. Some people have sown as early as May, and with advantage, but these early fields are apt to run to seed before winter, especially if the autumn be favorable to vegetation. As a general rule it may be laid down that the earliest sowings should be on the latest soils; plants on such soils are often long before they make any great progress, and, in the end, may be far behind those in other situations, which were much later sown. The turnip plant, indeed, does not thrive rapidly till its roots reach the dung, and the previous nourishment afforded them is often so scanty as to stunt them altogether before they get so far.
-:The first thing to be done in this process is to run a horse-hoe, called a scraper, along the intervals, keeping at such a distance from the young plants that they shall not be injured; this operation destroys all the annual weeds which have sprung up, and leaves the plants standing in regular stripes or rows. The hand hoeing then commences, by which the turnips are all singled out at a distance of from eight to twelve inches, and the redundant ones drawn into the spaces between the rows. The singling out of the young plants is an operation of great importance, for an error committed in this process can hardly be afterwards rectified. Boys and girls are always employed as hoers; but a steady and trusty man-servant is usually set over them to see that the work is properly executed.
+:The first thing to be done in this process is to run a horse-hoe, called a scraper, along the intervals, keeping at such a distance from the young plants that they shall not be injured; this operation destroys all the annual weeds which have sprung up, and leaves the plants standing in regular stripes or rows. The hand hoeing then commences, by which the turnips are all singled out at a distance of from eight to twelve inches, and the redundant ones drawn into the spaces between the rows. The singling out of the young plants is an operation of great impor

@@ Line 1: / Line 1: @@
 {{Taxobox
 | color = lightgreen
@@ Line 50: / Line 51: @@
 [[Pliny the Elder]] writes that he considered the turnip one of the most important vegetables of his day, rating it "directly after cereals or at all events after the [[bean]], since its utility surpasses that of any other plant." Pliny praises it as a source of [[fodder]] for farm animals, and this vegetable is not particular about the type of soil it grows in and it can be left in the ground until the next harvest, it "prevents the effects of famine" for humans (''[[Natural History (Pliny)|N.H.]]'' 18.34).
-In [[Turkey]], particularly in the area near [[Adana]], turnips are used to flavor [[şalgam]], a juice made from purple carrots and spices served ice cold.
+In [[Turkey]], particularly in the area near [[Adana]], turnips are used to flavor [[Åalgam]], a juice made from purple carrots and spices served ice cold.
 [[Image:westportturnip.jpg|thumb|upright|Macomber turnip historic marker]] The Macomber turnip is featured in one of the very few historic markers for a vegetable, on Main Road in [[Westport, Massachusetts]].