The turnip

The turnip or whipe turnip (Brassica rapa subsp. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. The word turnip is a compound of tur- as in turned-rounded on a lathe and neep, derived from Latin napus, the word for the plant. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock.

In the north of England, Scotland, Ireland, Cornwall and eastern Canada (Newfoundland), turnip (or neep) often refers to rutabaga, a larger, yellow root vegetable in the same genus (Brassica) also known as swede (from "Swedish turnip"). The most common type of turnip is mostly white-skinned apart from the upper 1-6 centimetres, which protrude above the ground and are purple or red or greenish where the sun has hit. 

This above-ground part develops from stem tissue, but is fused with the root. The interior flesh is entirely white. The root is roughly globular; from 5-20 centimetres in diameter, and lacks side roots. Underneath, the taproot (the normal root below the swollen storage root) is thin and 10 centimetres (3,9 in) or more in length; it is trimmed off before the vegetables is sold. 

The leaves grow directly from the above-ground shoulder of the root, with little or no visible crown or neck (as found in rutabagas). Turnip leaves are sometimes eaten as "turnip greens" ("turnip tops" in the UK), and they resemble mustard greens (to which they are closely related) in flavor. Turnip greens are a common side dish in southeastern US cooking, primarily during late fall and winter.

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. Varieties of turnip grown specifically for their leaves resemble mustard greens and have small or no storage roots. These include rapini (broccoli rabe), bok choy, and Chinese cabbage. Similar to raw cabbage or radish, turnip leaves and roots have a pungent flavor that becomes milder after cooking.

Turnip roots weigh up to 1 kilogram (2.2 lb), 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. Their flavor is mild, so the can be eaten raw in salads like radishes and other vegetables. 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. 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.