Turnip greens: cultivation and use in the kitchen



The turnip tops are, as the name suggests, the terminal part of the Brassica rapa of the brassicaceae family (same family of cabbages).

They are also called " broccoletti " and are typical above all in the regions of Southern Italy where they are present in many recipes and varieties of cultivation different from Puglia to Calabria, from Basilicata to lower Lazio.

Of the turnips the hypogean part can be consumed, that is the underlying one that is in the ground. The size of the roots is different depending on the variety and takes at least 3 or 4 months before being able to harvest the roots for consumption.

During the collection of turnip greens the terminal aerial parts of the plant are also chosen: the leaves, the tender stems and the flowers still closed. It is usually used in cooking as a green leafy vegetable with a slightly pungent and bitter taste.

The time from sowing to harvest varies from a minimum of one month to a maximum of 3 months. The names of turnip greens are forty, fifty, sixty, ninety and one hundred and twenty which are the indicator of the time between sowing and harvesting. For example, the forty turnip top only needs 40 days before it is ready for harvest.

Cultivation of turnip tops

It loves temperate and sunny climates and continues its growth up to a temperature of 5 degrees. The sprouting temperature is around 25 degrees and the sprouting time is at least 7 days.

In the open field the seeds can be buried between July and September. Only in the mild areas can we still sow until November.

Rows are prepared from 30 to 50 centimeters apart, while on the row the plants are spaced from each other from 15 to 30 centimeters. Usually the sowing takes place by spreading and after the growth of the seedlings at about 5 centimeters, the technique of thinning is carried out which removes some small plants (perhaps the weakest ones) while those that remain will be at the right distance.

They are not plants that require particularly rich soils, they consume little nitrogen and are therefore their needs are more to be evaluated for the need for irrigation. Just after transplanting or sowing, irrigation is needed and in addition , throughout the summer it is necessary to water at least every 3 or 4 days. The production per square meter is 1 to 2.5 kg of turnip tops.

The collection of turnip greens

The determination of the optimal collection time is not always easy for non-experts. In fact, it is necessary to determine when the plant is starting to form flowers without the flowers blossoming.

The flower buds must be collected when they are still closed, they will be so tender and meaty. The plant is cut 10 centimeters from the ground so that it can subsequently push back new leaves and maybe get a second crop. The collection thus includes the stem, leaves and flowers in bud.

Turnip greens: properties and how to eat them

Properties of turnip tops

Turnip greens are rich in vitamins such as A, C and B. They also contain many mineral salts, in particular calcium, iron and phosphorus . The presence of vitamin C allows a better assimilation of the iron contained in them, a characteristic that leads to recommend the turnips among foods useful in cases of anemia and asthenia in general.

They have few calories and are useful to cleanse the intestine thanks to the richness of fiber. The cooked turnip greens remove any residues, toxic substances or accumulations present along the wall of the digestive tract, carrying out a mechanical cleaning essential for the functionality of the entire digestive system . They have a detoxifying action both for this cleaning mechanism and for the substances that make it up, also capable of purifying the body.

Turnip tops in the kitchen

In southern cuisine they are very well known and used both as a side dish and as a condiment for dry pasta or as a green risotto . They are often combined with meat, fish or aged cheeses. They also find many recipes in omelettes or savory pies.

The most classic recipe with turnip tops comes from the country of origin, Puglia and the orecchiette with turnip tops .

Turnip greens are washed and boiled in salted water until they become soft. Grain orecchiette are added to the pot, preferably made by hand and fresh. When the turnip greens are soft and the orecchiette cooked, we can drain everything and serve.

The orecchiette are usually placed in the dish below, while above it we will lay the turnip tops seasoned with a drizzle of extra virgin olive oil raw.

Some traditional recipes skip turnip tops with a lightly fried garlic, breadcrumbs and chili pepper with the addition of anchovies to taste. The dish is simple and of country tradition, therefore very appreciable and healthy.

Turnip tops from November vegetables

To know more:

> The properties and benefits of turnip

> 5 recipes with turnip tops

> Turnip, varieties and benefits

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