Turnip greens

Brassica rapa subsp. rapa

leaf · vegetable

The green leaves of the turnip, with a crucifer's bite, among the leaves richest in calcium. 100 g raw provide 190 mg of calcium and 60 mg of vitamin C; cooked, they keep plenty of lutein.

Origin

Europe and western Asia

Season (United States)

October to May · grows in your region

Preparation

A minute in boiling water, the water thrown out afterwards: the bitterness and the rough down go with it, and the washing of a leaf grown at ground level is done in the same move. It grows at ground level and catches the splashes of watering: washing it leaf by leaf, in plenty of water, beats a quick rinse of the whole bunch. The bite IS the molecule: long cooking erases it, raw and short cooking keep it. Most of its goitrogens go with cooking, even a short one.

Molecules

Flavonols (quercetin) · Beta-carotene (vitamin A) · Lutein and zeaxanthin · Pungent glucosinolates · Vitamin C · Folates (B9) · Vitamin K1 · Calcium · ChlorophyllIn small amounts, not counted Plant ironWhat slows things down Goitrogens

Did you know?

In the American South they were traditionally boiled at length with a chunk of salt pork: a dish in its own right.