Health Benefits

Both turnips roots and greens provide numerous health benefits. Turnip roots are a great source of Vitamin C, supporting immune health. Turnip greens contain lots of Vitamin K, supporting brain and heart health.

Cooking Methods

When preparing turnips, the two edible parts are the roots and the greens.

To prepare the greens, first wash them. Then remove the stems and chop or tear the leaves. Boil them in a pot of water with some lemon juice added until tender. Add some oil or butter, and sprinkle with salt and pepper.

To prepare the roots, first wash them and chop into slices or pieces. You can also peel them if you choose. They can be cooked in a variety of ways. Try them…
Roasted: Preheat your oven to 475°F. Coat chopped turnip pieces with butter or oil and season with a little salt and pepper. Place on a baking sheet and roast for 25-30 minutes, until slightly brown.

Boiled: Slice turnips into thin slices. Boil a pot of water and add slices. Boil for 30 minutes, or until tender.
Sauteed: Preheat a pan to medium heat on the stove and add a tablespoon of oil. Cut turnips into french fry-sized pieces.
Add the pieces to the pan, cook for five minutes, and turn the heat to low. Cook until pieces are tender.


Try one of these seasoning ideas, or mix & match and come up with something new!

  • Onion, lemon juice, and ham
  • Ground sage, salt, and pepper
  • White wine vinegar, mustard, and parsley

Storage & Preservation

Remove greens from the roots of turnips, as close to the root as possible. Leaving leaves attached will cause the root to rot quickly. Greens should be washed, and stored in an airtight container in the fridge for up to four days. Roots should be washed and stored in an airtight container in the fridge for up to a week.

To freeze turnips, they must be peeled, chopped, and blanched. To blanch turnips, bring a pot of water to a boil and fill a bowl with ice water. Boil your turnip pieces for 2 minutes. Then transfer them to the ice water and allow them to cool completely. Drain them, and lay them in a single layer to freeze them. After about two hours, transfer them to a bag or container. Properly blanched and packaged, they can be stored in the freezer for up to one year.

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