Turnip

The largest turnip ever grown was by Damien Allard in Canada — it weighed 63 lbs. and 14 oz. (29 kg).

Background:

Turnip is a member of the Brassicaceae botanical family which consists of many different vegetables including kale, cauliflower, cabbage, and broccoli.
It is a root vegetable that prefer cooler weather.
They are typically harvested in the fall.
Turnip greens are also edible and can be used in a variety of dishes.

Turnips are an excellent source of vitamin C and a good source of fiber and manganese.

Vitamin C is an antioxidant which assists in wound healing and immune function.
Fiber helps to control weight by making you feel fuller faster. It also aids in healthy digestion.
Manganese promotes wound healing and cartilage and bone formation.

Purchase turnips at a grocery store year-round or purchase greens and fresh turnips at your local farmers market in spring or fall.
Prepare greens by soaking in cold water to remove any excess dirt. If the water is dirty, soak and rinse again until thoroughly clean.
Cut the greens into desired size, then eat fresh in a salad or add to a smoothie. Eat cooked greens by boiling or sautéing.
Turnip roots should be washed well and skin removed. Eat raw in a salad or slaw. Slice and eat with your favorite dipping sauce. Cook turnip roots by boiling, sautéing, or roasting and adding to your favorite dishes.
Store turnip greens by cutting them off of the root. Greens should be placed in a plastic bag in your crisper drawer and stored for up to two weeks.
Turnip roots can be stored by wrapping individual roots in a damp cloth. Place individually wrapped turnips in separate plastic bags in your refrigerator for up to two weeks.