We all read the fairy tale "The Turnip" in childhood, so we present in general terms what kind of vegetable we are talking about. Let's take a closer look at this fabulous beauty.
The birthplace of turnip is considered to be Western Asia. This is one of the oldest plants cultivated by man more than 40 centuries ago. The ancient Egyptians cultivated turnips extensively, but considered it the food of slaves and the poorest peasants. In ancient Rome, baked turnips were already used by representatives of all classes, and over time it spread throughout Western Europe.
In Russia, turnip has been the most important food product for a long time, we can find references to it in many ancient chronicles. Until the 18th century, turnip was the main vegetable in the Russian diet, but then it was gradually replaced by potatoes. It contains fats, minerals (especially rich in calcium), vitamins A, C, B1, a significant amount of sugars and vitamin P, and is rich in succinic acid.
Turnips are sown in early spring, as soon as the soil dries up. Light loamy soils and a sunny location are best suited for this crop. Turnips can be sown twice per season, but for winter storage it is better to use the harvest of the summer sowing.
Turnip as a vegetable and medicinal plant has been known since antiquity. It can be prepared in many ways: bake, boil, stew, stuff, make a casserole or light salad from it. It can be stored for a long time in a cool place without losing its healing qualities.
Turnip is easily absorbed by the body, therefore it is often recommended for baby food, because due to its high calcium content, it can serve as a good prophylactic agent against rickets, diseases of bones and blood, and also has an antiseptic, anti-inflammatory, diuretic, excellent analgesic and wound healing effect.
