Store turnips wrapped in a moist cloth or paper towel and place in a perforated plastic bag in the vegetable crisper drawer of the refrigerator.
Turnips will keep in the refrigerator for 4 to 5 months. Store turnips greens just as you would the roots.
Use salt or vinegar’s in your turnip greens. These ingredients eases the bitterness of turnip greens that some people don’t enjoy, it also helps to retain a little crispness. Just a dash of salt or splash of vinegar will suffice. If you are incorporating turnip greens into Asian dishes, use soy sauce to take out some bitterness.
Fill the clean kitchen sink with cool, clean water, then completely immerse the leaves in the water. I let them soak for about 15-20 minutes to let any grime sink to the bottom, then carefully remove the leaves and drain the water. The center stem of a turnip green leaf is very tough.
Turnips are loaded with fiber and vitamins K, A, C, E, B1, B3, B5, B6, B2 and folate (one of the B vitamins), as well as minerals like manganese, potassium, magnesium, iron, calcium and copper. They are also a good source of phosphorus, omega-3 fatty acids and protein.
Turnips are a cruciferous vegetable with multiple health benefits. They boast an impressive nutritional profile, and their bioactive compounds, such as glucosinolates, may support blood sugar control, protect against harmful bacteria, and provide anticancer and anti-inflammatory effects.