Special varieties have been chosen which are particularly suitable for eating at a young stage when they are quite small. Eat them raw in salads, lightly steamed or used in stir-fry recipes. For best results you must ensure the soil is fertile and well prepared. Dig in garden compost or peat prior to sowing or planting and apply fertiliser between crops.
HEALTH BENEFITS: Both roots and green tops may be used and are high in vitamin C (Anti-ageing, wound healing, decreasing blood cholesterol and prevention of infections. Assists the body in absorbing iron) and fibre. COOKING HINTS: Unlike many vegetables, turnips retain their nutrients well when cooked.