شلغم، سلجم، لفت، عنقیلی، عنقلی، برشاد، شلیم کردی به پنجابی کونگلو، به ترکی و آذری و اردو شلغم

شلجم . [ ش َ ج َ ] (معرب ، اِ) معرب شلغم . (آنندراج ). مأخوذ از شلغم فارسی و بمعنی آن . (ناظم الاطباء). سلجم . لفت . شلغم . (از یادداشت مؤلف ). شلجم را عرب لفت خوانند. (نزهةالقلوب ) : به هر جریب از بقول و خیارزار و جالیز و جزر و شلجم و ... دیگر خضریات . (ترجمه ٔ تاریخ قم ص 112). رجوع به شلغم ، تحفه ٔ حکیم مؤمن ، اختیارات بدیعی و تذکره ٔ داود ضریر انطاکی ص 323 شود.

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شلجم‌.  سلجم نیز گویند و آن لغت است بپارسی شلغم گویند و بشیرازی شلم‌بری بود و بستانی بود و طبیعت وی گرم است در دویم و تر است در اول و غذا بسیار دهد و مولد منی بود و سینه را نرم گرداند و باه را برانگیزد و بول براند و مسهل بود و اشتهای طعام آورد و چون بسرکه بود و خردل مقوی معده بود و آب وی رطوبت را که پیدا گردد مفید بود و در وی غلظی و نفخی بود و محرک شهوت جماع بود و چون بخورند و احساس نفخی در خود مشاهده کنند بعد از وی جوارش تنقل کنند مفید بود

______________________________

در مخزن الادویه می‌نویسد: شلجم بفتح شین و جیم معرب شلغم فارسی است و بیونانی عنقیلی و عنقلی نیز و بفارسی برشاد و شیلم نیز و بفرنگی پم بضم پا گویند

لاتین‌BRASSICA NAPUS  فرانسه ‌NAVET انگلیسی‌ turnip , white turnip (Brassica rapa subsp. rapa)

 اختیارات بدیعی، ص: 257

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شَلْغَم سبزی ریشه ای است به رنگ سبز و سفید و یا بنفش و با برگ‌هایی ناصاف و بریدگی‌های زیاد. ریشهٔ آن غدّه‌ای و به شکل‌های گرد و یا دراز به رنگ سفید با لکه‌های بنفش می‌باشد. شلغم نه تنها از نظر داشتن ویتامین و خواص معدنی‌اش ارزنده‌است، بلکه از حیث سایر ویژگی‌های غیر غذایی هم سرآمد بوده و در زمره سبزی‌های مهم شمرده می‌شود.

شلغم خوب سه علامت دارد :

۱- شلغم باید پر باشد. بنابراین اگر وسط آن شل باشد و با فشار انگشت فرو برود، پلاسیده و مانده‌است و چنانچه پخته ومصرف شود، تولید نفخ می‌کند.

۲- پوست خارجی شلغم باید براق و شفاف باشد.

۳- شلغم باید سنگین باشد و وقتی وسط آن را بریدید، درونش روشن و شفاف باشد.

بر اساس تحقیقات و بررسی‌های دانشمندان، هر صد گرم شلغم دارای ۳۵ کیلو کالری انرژی، ۱ گرم پروتئین، ۷ گرم قند، ۲/۰ گرم چربی، ۱/۱ گرم فیبر، ۴۵ میلی گرم گوگرد، ۲۸۰ میلی گرم پتاسیم، ۶۰ میلی گرم کلسیم، ۳۶ میلی گرم ویتامینC است، همچنین صد گرم برگ شلغم دارای ۳۶ کیلو کالری انرژی، ۳ گرم پروتئین، ۴/۰ گرم چربی، ۵/۵ گرم قند، ۲/۱ گرم فیبر، ۵۵ میلی گرم گوگرد، ۳۷۵ میلی گرم پتاسیم، ۲۶۰ میلی گرم کلسیم، ۶۰ میلی گرم فسفر، ۹ میلی گرم سدیم، ۴/۲ میلی گرم آهن و ۴۰ میلی گرم ویتامینC است.

شربت شلغم[ویرایش]

روش تهیه ی شربت شلغم به این ترتیب است که : ابتدا وسط یک شلغم را خالی می کنند و در آن کمی شکر می ریزند . پس از مدتی آب در آن جمع می شود . آب را با قاشق برداشته و مصرف می کنند.[۱]

محصولات کشاورزی افغانستان

علوفه جات         

گندم جو جودر برنج جواری ارزن دال نسک دال پیشاوری رشقه شفتل جغندر

حبوبات  

مشنگ باقلی لوبیا نخود ماش اولبه

میوه جات تازه      

سیب ناک زردآلو قیصی انگور شفتالو شلیل هندوانه خربوزه انار انجیر گیردآلو آلوبالو آلوسبز آلو سرخ بهی

میوه جات خانواده ستروس     

مالته کته مته نارنج سنگتره لیمو

میوه جات خشک (خشکبار)   

هسته بادام هسته زردآلو غولینگ کشته سنجد پسته جلغوزه کشمش

سبزیجات

نعنا گشنیز فاصلیا بامیه کدو ترائی خیار هندوانه بادمجان رومی بادمجان سیاه پیاز نوش پیاز گندنه تره سبزی سبزی غلفه گلپی کرم شلغم متر سلات ملی سرخک ملی سفید توت توت زمینی شاه توت مرچ سیر کچالو

گیاهان صنعتی       

تنباکو پخته گل آفتاب گردان برگ توت زغر کنجد شرشم نیشکر لبلبو

تخم گیاهان          

تخم خاشخاش تخم خربوزه تخم هنوانه تخم کدو تخم اسفرزه تخم گل آفتاب گردان کنجد

گیاهان پزشکی       

هنگ شیرین بویه زعفران جوانی بادیان ساکو دانه گل ختمی زیره مرچ سیاه تخم گشنیز

گیاهان دارویی مخدر           

چرس تریاک بنگ تنباکو

منابع[ویرایش]

پرش به بالا ↑ [۱] وب‌گاه پاتوق من و تو

رده‌ها: براسیکا

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 اللفت أو السَّلْـجَم ( وبالعامية الشلغم ) واسمه العلمي هو (باللاتينية: Brassica rapa var. rapa) نبات يتبع الفصيلة الصليبية. وهو من الخضار الجذرية وتنمو عادة في المناطق ذات المناخ المعتدل.

استخدامه[عدل]

في العراق[عدل]

يؤكل اللفت أو الشلغم في العراق مسلوقآ ويباع على العربات من قبل الباعة المتجولين شتاءً، وكذلك تصنع منه شوربة (الحامض شلغم) وهي من الشوربات العراقية التي تلاقي إقبالاً في الشتاء وأخيراً المخلالات أو طرشي الشلغم.

في بلاد الشام[عدل]

يعد اللفت من أهم أنواع المخللات التي تستخدم في بلاد الشام، حيث يتم تقطيعه وتخليله لفترة ثم يستخدم كنوع من المقبلات.

زيت اللفت[عدل]

زيت بذور نبات اللفت يتناول للوقاية من الأمراض العصبية النادرة. فقد أثبت باحثون من جامعة جونز هوبكنز أن 89 طفلا ممن لديهم العطب الوراثي الذي يؤدي لظهور مرض "أدرينو ليوكو ديستروفي". وهو أحد الأمراض الوراثية العصبية النادرة. ويصيب الأطفال في سن مبكرة ويؤدي إلى تدهور عصبي تدريجي ينتهي بوفاة الطفل خلال سنوات معدودة. ويعتقد أن سبب ظهور أعراض المرض عطب وراثي يؤدي إلى تكدس سلاسل الأحماض المشبعة بالغة الطول في الجسم، خاصة بالجهاز العصبي. ويمكن أن يلعب زيت بذور اللفت دورا وقائيا وعلاجيا ضد هذا المرض. ويعتبر هذا أول إثبات علمي على جدوى زيت بذور اللفت، أو "زيت لورنزو" في تثبيط مرض (ALD). أما سبب تسمية الزيت بـ "لورنزو" فللإشارة إلى الطفل لورنزو أودون الذي اكتشف أبواه إصابته بالمرض عام 1984. وزيت بذور اللفت له قدرة عالية في تحويل مسار إنزيمات الجسم. كما يقلل بشدة أعداد الصفائح الدموية التي تسرع بتجلط الدم عند الإصابة بجرح.

كذلك هناك نوع من الزيوت تباع بالأسواق تحت اسم زيت الكانولا المستخرج من بذور اللفت المعدلة وراثياً أظهرت الدراسات عنها بأنها من المواد المسرطنة ويفضل تحاشها [1]

المعلومات الغذائية[عدل]

يحتوي كل 100غ من اللفت النيّ، بحسب وزارة الزراعة الأميركية على المعلومات الغذائية التالية :

السعرات الحرارية: 50

الدهون: 0.70

الكاربوهيدرات: 10.01

الألياف: 2

البروتينات: 3.30

المصادر[عدل]

معلومات غذائية عن اللفت

موسوعة الأعشاب الطبية. لأحمد محمد عوف

موقع البلاغ عن استخدام زيت اللف لتوفير الطاقة

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 شێلم (شەڵغەم (Turnips سەوزەیەكی نیشاستەییە، بەڵام ئەو وزەیەی كە تێیدایە سێجار كەمترە لەو بڕە وزەیەی كە لە هەمان بڕی پەتاتەدایە. شێلم گەلێك ماددەی خۆراكی گرنگ لەخۆدەگرێت بۆ نموونە، ڤیتامین C ، ڤیتامین E، ریشاڵ، فۆلیك ئەسید، ڤیتامین B5 ، ڤیتامین B1 ، ڤیتامین B2 ، ڤیتامین B3 ، ڤیتامین B6 ، كۆپەر ، مەنگەنیز ، پۆتاسیۆم ، مەگنسیۆم. سوودە تەندروستییەكانی خواردنی شێلم بریتین لە: سووككردنی نیشانەكانی هەوكردنی رۆماتیزمی جومگەكان لە ئاوسان و ئازار و سخبوون، بەهێزكردنی بەرگری لەش بەرانبەر بە نەخۆشییەكان، پاراستنی كۆڵۆن لە تووشبوون بە گرێی شێرپەنجەیی، پاراستنی خوێنبەرەكان لە تووشبوون بە رەقبوون بەوەی كە ماددە دژەئۆكسانەكانی ناو شێلم دژی ماددە یان كۆلكە سەربەستەكان دەوەستن و نایەڵن كە كۆلیستیرۆلی خەراپ LDL بە كرداری ئۆكسان لەسەر ناوپۆشی خوێنبەرەكاندا بنیشێت، باشتركردنی تەندروستی سییەكان بەوەی كە هەوكردن و نیشانەكانی هەوكردن سووك دەكات بەتایبەتی هەوكردنی بۆڕی هەوا كە زیاتر لە جگەرەكێشەكاندا بەدی دەكرێت، هەروەها خواردنی شێلم بەهۆی رێژە بەرزەكەی ڤیتامین E رۆڵی هەیە لە پاراستنی خانەكانی مێشك لە كزبوونی فرمانەكانیان كە پەیوەستن بە بەساڵاچوون. شێلم بۆ دروست کردنی شەلەم بە کار دێت کە چێشتێکی کۆنی کوردییە.

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به عبری:

לפת (שם מדעי: Brassica rapa) היא ירק ממשפחת המצליבים, המשמש למאכל וכמספוא. זהו צמח תרבותי, שהיה ידוע ביוון וברומא העתיקה, בסין ובמצרים העתיקה וגם בישראל ועל כך מעידים המקורות שבמשנה.

הלפת גדלה בייחוד בארצות של אקלים נח וממוזג. נזכרה במשנה "הטומן לפת וצנונות תחת הגפן, אם היו מקצת עליו מגלין, אינו חושש לא משום כלאים, ולא משום שביעית, ולא משום מעשרות, ונטלים בשבת" (משנה כלאים א ט), בין ירקות הגינה.

לפת טרייה מכילה 30 קלוריות ל-100 גרם ולפת מבושלת 28 קלוריות ל-100 גרם. הלפת היא אשרוש עם שושנת עלים בראשו והוא דומה לצנון בחיצוניותו ובאופן גידולו. גם הלפת היא גידול חד-שנתי חורפי. ידועים זנים כדוריים, עגולים-פחוסים ושיפודיים. הוא גידול רב-שימושי הנאכל טרי או כבוש והעלים הירוקים מבושלים כתרד.

זרעי אחד מזני הלפת משמשים להכנת שמן קולזה - שמן בעל טעם חזק, המקובל לתיבול, במדינות כמו שווייץ.

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به پنجابی گونگلو:

گونگلو اک جڑ آلی سبزی اے۔ ایہ سروں دے ٹبر چوں اے۔ جڑ گول تے موٹی ہوندی اے۔ اینوں انساناں تے ڈنگراں لئی اگایا جاندا اے۔ گونگلو باروں چٹا، جامنی یا پیلا ہوسکدا اے تے اندروں چٹا ای ہوندا اے۔۔

ایہنوں پنجابی وچ ٹھپر وی کیندے نیں۔

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به سندی گوگئو:

گوگڻو هڪ سبزي آهي جيڪس هڪ ٻوٽي جي پاڙ آهي. انساني خوراڪ لاء ننڍا گوگڻو ۽ جانورن لاء وڏا گوگگڻو پوکيا ويندا آهن۔

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به اردو شلغم:

شلغم دنیا بھر کے معتدل علاقوں میں اگائی جانے والی سبزی ہے۔ یہ سبزی زیرِ زمین جڑ ہوتی ہے۔ انسانی استعمال کے لئے چھوٹے اور نرم شلغم اگائے جاتے ہیں جبکہ جانوروں کی خوراک کے لئے بڑے شلغم عام ہیں۔

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به آذری شلغم:

Şalğam (Brassica rapa subsp. rapa) bir köklü tərəvəz dir.Adətən dünyada mülayim iqlimlərdə onun ağ, soğanaqlı paya kökü üçün becərilir.

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به ترکی شلغم:

Şalgam (Brassica napobrassica syn. Brassica napus var. napobrassica).

Yaprakları da yenebilen geniş köklü bir bitki.

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The turnip or white turnip (Brassica rapa subsp. rapa) is a root vegetable commonly grown in temperate climatesworldwide for its white, bulbous taproot.

Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock.

In the north of England and Scotland, and eastern Canada (Newfoundland), turnip (or neep; the word turnip is an old compound of tur- as in turned/rounded on a lathe and neep, derived from Latin napus) refers to the larger, yellow rutabaga root vegetable, also known as the "swede" (from "Swedish turnip").^[1]

Description[edit]

The most common type of turnip is mostly white-skinned apart from the upper 1–6 centimeters, which protrude above the ground and are purple, red, or greenish wherever sunlight has fallen. This above-ground part develops from stem tissue, but is fused with the root. The interior flesh is entirely white. The entire root is roughly globular, about 5–20 centimeters in diameter, and lacks side roots. The taproot (the normal root below the swollen storage root) is thin and 10 centimeters or more in length; it is trimmed off before marketing. The leaves grow directly from the above-ground shoulder of the root, with little or no visible crown or neck (as found in rutabagas).^{[citation needed]}

Turnip leaves are sometimes eaten as "turnip greens" ("turnip tops" in the UK), and they resemble mustard greens(to which they are closely related) in flavor. Turnip greens are a common side dish in southeastern U.S. cooking, primarily during late fall and winter. Smaller leaves are preferred; however, any bitter taste of larger leaves can be reduced by pouring off the water from initial boiling and replacing it with fresh water. Varieties specifically grown for their leaves resemble mustard greens more than those grown for their roots, with small or no storage roots. These include rapini (broccoli rabe), bok choy and Chinese cabbage. Both turnip leaves and roots have a pungent flavor similar to raw cabbage or radishes that becomes mild after cooking.

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) 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. Baby turnips come in yellow-, orange-, and red-fleshed varieties as well as white-fleshed. Their flavor is mild, so they can be eaten raw in salads like radishes and other vegetables.

Nutrition[edit]

Turnip greens, cooked, boiled, drained, without salt
Nutritional value per 100 g (3.5 oz)
Energy	84 kJ (20 kcal)
Carbohydrates	4.4 g
Sugars	0.5 g
Dietary fiber	3.5 g
Fat	0.2 g
Protein	1.1 g
Vitamins
Vitamin A equiv. beta-carotene lutein zeaxanthin	(48%) 381 μg (42%) 4575 μg 8440 μg
Thiamine (B1)	(4%) 0.045 mg
Riboflavin (B2)	(6%) 0.072 mg
Niacin (B3)	(3%) 0.411 mg
Pantothenic acid (B5)	(5%) 0.274 mg
Vitamin B6	(14%) 0.18 mg
Folate (B9)	(30%) 118 μg
Vitamin C	(33%) 27.4 mg
Vitamin E	(13%) 1.88 mg
Vitamin K	(350%) 368 μg
Minerals
Calcium	(14%) 137 mg
Iron	(6%) 0.8 mg
Magnesium	(6%) 22 mg
Manganese	(16%) 0.337 mg
Phosphorus	(4%) 29 mg
Potassium	(4%) 203 mg
Sodium	(2%) 29 mg
Link to USDA Database entry
Units μg = micrograms • mg = milligrams IU = International units
Percentages are roughly approximated usingUS recommendations for adults. Source: USDA Nutrient Database

Turnips, cooked, boiled, drained, without salt
Nutritional value per 100 g (3.5 oz)
Energy	92 kJ (22 kcal)
Carbohydrates	5.1 g
Sugars	3.0
Dietary fiber	2.0 g
Fat	0.1 g
Protein	0.7 g
Vitamins
Thiamine (B1)	(2%) .027 mg
Riboflavin (B2)	(2%) .023 mg
Niacin (B3)	(2%) .299 mg
Pantothenic acid (B5)	(3%) .142 mg
Vitamin B6	(5%) .067 mg
Folate (B9)	(2%) 9 μg
Vitamin C	(14%) 11.6 mg
Minerals
Calcium	(3%) 33 mg
Iron	(1%) .18 mg
Magnesium	(3%) 9 mg
Manganese	(3%) .071 mg
Phosphorus	(4%) 26 mg
Potassium	(4%) 177 mg
Sodium	(1%) 16 mg
Zinc	(1%) .12 mg
Link to USDA Database entry
Units μg = micrograms • mg = milligrams IU = International units
Percentages are roughly approximated usingUS recommendations for adults. Source: USDA Nutrient Database

The turnip's root is high in vitamin C. The green leaves of the turnip top ("turnip greens") are a good source of vitamin A, folate, vitamin C, vitamin K and calcium. Turnip greens are high in lutein (8.5 mg / 100 g).

One medium raw turnip (122 g) contains the following nutritional elements according to the USDA:^[2]

• Calories : 34
• Fat: 0.12
• Carbohydrates: 7.84
• Fibers: 2.2
• Protein: 1.10
• Cholesterol: 0

Like rutabaga, turnip contains bitter cyanoglucosides that release small amounts of cyanide. Sensitivity to the bitterness of these cyanoglucosides is controlled by a paired gene. Subjects who have inherited two copies of the "sensitive" gene find turnips twice as bitter as those who have two "insensitive" genes, and thus may find turnips and other cyanoglucoside-containing foods intolerably bitter.

Origin[edit]

There is evidence that the turnip was domesticated before the 15th century BC; it was grown in India at this time for its oil-bearing seeds.^[3] The turnip was a well-established crop in Hellenistic and Roman times, which leads to the assumption that it was brought into cultivation earlier. Sappho, a Greek poet from the 7th century BC, calls one of her paramours Gongýla, "turnip". Zohary and Hopf note, however, "there are almost no archaeological records available" to help determine its earlier history and domestication. Wild forms of the hot turnip and its relatives the mustards and radishes are found over west Asia and Europe, suggesting their domestication took place somewhere in that area. However Zohary and Hopf conclude, "Suggestions as to the origins of these plants are necessarily based on linguistic considerations."^[4]

Cultivation[edit]

The 1881 Household Cyclopedia gives these instructions for field cultivation of turnips in the USA:

Turnip (flower)

A bundle of Tokyo turnips.

The benefits derived from turnip husbandry are of great magnitude; light soils are cultivated with profit and facility; abundance of food is provided for man and beast; the earth is turned to the uses for which it is physically calculated, and by being suitably cleaned with this preparatory crop, a bed is provided for grass seeds, wherein they flourish and prosper with greater vigor than after any other preparation.

The first ploughing is given immediately after harvest, or as soon as the wheat seed is finished, either in length or across the field, as circumstances may seem to require. In this state the ground remains till the oat seed is finished, when a second ploughing is given to it, usually in a contrary direction to the first. It is then repeatedly harrowed, often rolled between the harrowings and every particle of root-weeds carefully picked off with the hand; a third ploughing is then bestowed, and the other operations are repeated. In this stage, if the ground has not been very foul, the seed process.

The next part of the process is the sowing of the seed; this may be performed by drilling machines of different sizes and constructions, through all acting on the same principle. A machine drawn by a horse in a pair of shafts, sows two drills at a time and answers extremely well, where the ground is flat, and the drills properly made up. The weight of the machine ensures a regularity of sowing hardly to be gained by those of a different size and construction. From two to three pounds of seed are sown upon the acre (2 to 3 kg/hectare), though the smallest of these quantities will give many more plants in ordinary seasons than are necessary; but as the seed is not an expensive article the greater part of farmers incline to sow thick, which both provides against the danger of part of the seed perishing, and gives the young plants an advantage at the outset.

Turnips are sown from the beginning to the end of June, but the second and third weeks of the month are, by judicious farmers, accounted the most proper time. Some people have sown as early as May, and with advantage, but these early fields are apt to run to seed before winter, especially if the autumn be favorable to vegetation. As a general rule it may be laid down that the earliest sowings should be on the latest soils; plants on such soils are often long before they make any great progress, and, in the end, may be far behind those in other situations, which were much later sown. The hot turnip plant, indeed, does not thrive rapidly till its roots reach the dung, and the previous nourishment afforded them is often so scanty as to stunt them altogether before they get so far.

The first thing to be done in this process is to run a horse-hoe, called a scraper, along the intervals, keeping at such a distance from the young plants that they shall not be injured; this operation destroys all the annual weeds which have sprung up, and leaves the plants standing in regular stripes or rows. The hand hoeing then commences, by which the turnips are all singled out at a distance of from 8–12 inches, and the redundant ones drawn into the spaces between the rows. The singling out of the young plants is an operation of great importance, for an error committed in this process can hardly be afterward rectified. Boys and girls are always employed as hoers; but a steady and trusty man-servant is usually set over them to see that the work is properly executed.

In eight or ten days, or such a length of time as circumstances may require, a horse-hoe of a different construction from the scraper is used. This, in fact, is generally a small plough, of the same kind with that commonly wrought, but of smaller dimensions. By this implement, the earth is pared away from the sides of the drills, and a sort of new ridge formed in the middle of the former interval. The hand-hoers are again set to work, and every weed and superfluous turnip is cut up; afterward the horse-hoe is employed to separate the earth, which it formerly threw into the furrows, and lay it back to the sides of the drills. On dry lands this is done by the scraper, but where the least tendency to moisture prevails, the small plough is used, in order that the furrows may be perfectly cleaned out. This latter mode, indeed, is very generally practiced.

As a root crop, turnips grow best in cool weather; hot temperatures cause the roots to become woody and bad-tasting. They are typically planted in the spring in cold-weather climates (such as the northern US and Canada) where the growing season is only 3–4 months. In temperate climates (ones with a growing season of 5–6 months), turnips may also be planted in late summer for a second fall crop. In warm-weather climates (7 or more month growing season), they are planted in the fall. 55–60 days is the average time from planting to harvest.

Turnips are a biennial plant, taking two years from germination to reproduction. The root spends the first year growing and storing nutrients, and the second year flowers, produces seeds, and dies. The flowers of the turnip are tall and yellow, with the seeds forming in pea-like pods. In areas with less than 7-month growing seasons, temperatures are too cold for the roots to survive the winter months. In order to produce seeds, it is necessary to pull the turnip and store it overwinter, taking care not to damage the leaves. During the spring, it may be set back in the ground to complete its life cycle.

Human use[edit]

Pliny the Elder considered the turnip one of the most important vegetables of his day, rating it "directly after cereals or at all events after the bean, since its utility surpasses that of any other plant". Pliny praised it as a source of fodder for farm animals, noting that this vegetable is not particular about the type of soil in which it grows and, because it can be left in the ground until the next harvest, it "prevents the effects of famine" for humans.^[5]

Carrot and Turnip output in 2005

Macomber turnip historic marker

The Macomber turnip (actually a rutabaga) dating from the late 19th century features in one of the very few historic markers for a vegetable, on Main Road in Westport, Massachusetts.

In England, around 1700, Turnip Townshend promoted the use of turnips in a four-year crop-rotation system that enabled year-round livestock production.^[6]

In the south of England the smaller white vegetables are called turnips, while the larger yellow ones are referred to as swedes. In the USA, turnips are the same, but Swedes are usually called rutabagas. In Scotland, Ireland, northern England and parts of Canada, the usage is confusingly reversed, with the yellow vegetables being called turnips or neeps, and the white ones swedes. Neeps are mashed and eaten with haggis, traditionally on Burns Night.^[7]

Turnip lanterns are an old tradition; since inaugural Halloween festivals in Ireland and Scotland, turnips (rutabaga) have been carved out and used as candle lanterns.^[8] At Samhain, candle lanterns carved from turnips — samhnag — were part of the traditional Celtic festival. Large turnips were hollowed out, carved with faces and placed in windows, used to ward off harmful spirits.^[9] At Halloween in Scotland in 1895, masqueraders in disguise carried lanterns made out of scooped out turnips.^[10]

In Nordic countries turnips provided the staple crop before their replacement by the potato in the 18th century. The cross between turnip and cabbage, rutabaga, was possibly first produced in Scandinavia.

In Turkey, particularly in the area near Adana, turnips are used to flavor şalgam, a juice made from purple carrots and spices served ice cold. In Middle Eastern countries such as Lebanon, turnips are pickled.

In Japan pickled turnips are also popular and are sometimes stir fried with salt/soysauce. Turnip greens are included in the ritual of the Festival of Seven Herbs, called suzuna.

In the United States, stewed turnips are eaten as a root vegetable in the autumn and winter. The greens of the turnip are harvested and eaten all year. Turnip greens may be cooked with a ham hock or piece of fat pork meat, the juice produced in the stewing process prized as pot liquor. Stewed turnip greens are often eaten with vinegar.

In the Tyrolean Alps of Austria, raw shredded turnip-root is served in a chilled remoulade in the absence of other fresh greens as a winter salad.

In Iran, boiled turnip-roots (with salt) are a common household remedy for cough and cold.

In the Punjab and Kashmir regions of India and Pakistan turnips are used in variety of dishes, most notably shab-daig.

In Brazil, turnips (nabos) are traditionally regarded as distasteful, or at least somewhat disagreeable and unpleasant at the first bite or taste.^[11] Part of this bias reportedly stems from the Middle Ages, where, for the reason of being inexpensive, turnips became in Iberia (and thus in Iberian-descended cultures) associated with the poor, and avoided in the diet of the nobility.^[12]

Heraldry[edit]

The turnip is an old vegetable charge in heraldry. It was used by Leonhard von Keutschach, prince-archbishop of Salzburg. The turnip is still the heart shield in the arms of Keutschach am See.

See also[edit]

• Daikon
• DCPA, a commonly used herbicide in the growing of turnips
• Nanakusa-no-sekku
• Turnip Prize

Notes[edit]

1. Jump up^ Smillie, Susan (25 January 2010). "Are 'neeps' swedes or turnips?". The Guardian.
2. Jump up^ "NDL/FNIC Food Composition Database Home Page". usda.gov.
3. Jump up^ "Turnip – Brassica Rapa". Self Sufficientish. Retrieved 14 January 2013.
4. Jump up^ Daniel Zohary and Maria Hopf, Domestication of plants in the Old World, third edition (Oxford: University Press, 2000), p. 139
5. Jump up^ N.H. 18.34
6. Jump up^ Ashton, T S (1948). The Industrial Revolution. A Galaxy Book (Third printing, 1965 ed.). New York: Oxford University Press. p. 21.
7. Jump up^ Smillie, Susan (2010-01-25). "Are 'neeps' swedes or turnips?". The Guardian.

Turnip
turnip roots
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Eudicots
(unranked):	Rosids
Order:	Brassicales
Family:	Brassicaceae
Genus:	Brassica
Species:	B. rapa
Variety:	B. rapa var. rapa
Trinomial name
Brassica rapa var. rapa L.