Energetics of Turnips: The Original Jack-o’-Lantern
Did you know that the tradition of craving pumpkins at Halloween comes from the “turnip lanterns”. Turnip lanterns are an old tradition; since the inaugural Halloween festivals in Ireland and Scotland, turnips or rutabagas have been carved out and used as candle lanterns. Large turnips were hollowed out, carved with faces and placed in windows. It was thought to ward off harmful spirits. Although, carrying turnip lanterns was regarded as a form of a prank. It was a common device of mischievous children for frightening belated wayfarers on the road. It wasn’t until Irish immigrants brought the custom of carving jack-o’-lanterns to North America that the more commonly available pumpkin came to be used instead.
Varieties
The most common type of turnip is mostly white-skinned apart from the upper portion which protrudes above the ground and is purple, red, or greenish wherever sunlight has fallen. The interior flesh is entirely white. The entire root is roughly conical, but can be occasionally global, and lacks side roots. The taproot is thin and 10 centimeters or more in length, although it is normally trimmed off before marketing. The leaves grow directly from the above-ground shoulder of the root, with little or no visible crown or neck. Turnip leaves are sometimes eaten as “turnip greens” and they resemble mustard greens in flavor. Smaller leaves are preferred due to being less bitter, however, the bitter taste from larger leaves can be reduced by pouring off the water from initial boiling and replacing it with fresh water. Turnip roots weigh up to about one kilogram, although they can be 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 or spring 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. Their flavor is mild, so they can be eaten raw in salads like radishes and other vegetables.
As a root crop, turnips grow best in cool weather. In hot temperatures, the roots tend to become woody and bad-tasting. They are typically planted in the spring and in temperate climates may also be planted in late summer for a second fall crop. In warm-weather climates, they are planted in the fall. While baby turnips are usually available in the summer months, the large mature turnips are in season throughout the winter and best in November and December.
Best Way to Choose and Store
When buying turnips they should be firm, blemish-free, and crisp. If still in possession of their tops, they should be bright green and fresh. Look for smaller turnips as larger ones tend to be woody and bitter.
Turnips store very well, which is one of the reasons you see them throughout the winter season. Once its green top is removed, the root will keep for a few months in a dry, sealed container.
Nutrition
The turnip’s root is high in vitamin C. The green leaves or turnip greens are an exceptional source of vitamin A, folate, vitamin C, vitamin K and calcium. Turnip greens are also high in lutein, a xanthophyll found to be concentrated in the macula, a small area of the retina responsible for central vision and helps keep the eyes safe from oxidative stress . It is also found that increasing lutein intake helps lower the risk of cataracts. The only side effects of too much lutein is bronzing of the skin, carotenodermia. Turnips, like rutabaga, contain bitter cyanoglucosides that release small amounts of cyanide. Sensitivity to the bitterness of these cyanoglucosides find turnips twice as bitter, and thus may find turnips and other cyanoglucoside-containing foods intolerably bitter.
Energetics
Turnips improve circulation of qi and removes stagnant blood, builds the blood, promotes sweating, resolves mucus and other damp conditions, relieves coughing, clears food stagnation, and improves appetite. They also treat indigestion, hoarseness, diabetes, jaundice, and most commonly lung-related imbalances including bronchial disorders, asthma, and sinus problems. Turnips are a good source of sulfur, a warm purifying element, that detoxifies the body.
Quick Pickled Turnips
Ingredients
3-4 small turnips (about 12 ounces), peeled and very thinly sliced
½ cup quartered and thinly sliced red onion
3 cloves garlic, smashed and peeled
1 cup white wine vinegar
1 cup hot water
1 tablespoon sugar
10 whole black peppercorns
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper (optional)
Directions
Layer turnips, onion, and garlic in a quart jar (or similar 4-cup container) with a lid.
Whisk vinegar, hot water, sugar, peppercorns, salt, and crushed red pepper (if using) in a medium bowl until the sugar is mostly dissolved. Pour the mixture over the vegetables. Put the lid on and gently shake a few times to distribute the flavorings. Refrigerate for at least 30 minutes for the flavors to develop.
Make-Ahead Tip: Cover and refrigerate for up to 2 weeks.
Source
https://www.eatingwell.com/recipe/250581/quick-pickled-turnips/
https://foodprint.org/real-food/turnips/
Pitchford, Paul. Healing with Whole Foods: Oriental Traditions and Modern Nutrition. North Atlantic Books: Berkeley, 1993. Print.