Did you know?

Turnips are available all year long, but are at their best in fall and spring, when they are small and sweet.


The root of the turnip is high in vitamin C. The leaves, however, are a good source of vitamin A, folate, vitamin C, vitamin K, lutein, and calcium!

Shopping and Storage

Look for brightly colored turnips with velvety bulbs and a violet band around the tops. In fall and spring, look for turnips with their greens attached, as these will be freshly picked. In winter, turnips are from storage and their leaves will have been removed. In any case, look for firm turnips without flaws and that feel heavy for their size.

If you buy turnips with greens attached, remove them when you get them home. The greens can be cooked as any other greens would. Store turnips in a plastic bag in the fridge.


Turnips can be eaten either cooked or raw. If you want to cook them, they can be roasted, mashed, baked, or added to soups. They are great when added into your existing vegetable recipes, such as mashed potatoes, or roasted butternut squash.