Turnip (Brassica rapa, variety rapa)
- Botanical Name & Family: Brassica rapa, variety rapa, Brassicaceae (mustard family).
- Plant Description: Hardy biennial plant cultivated for its fleshy roots and tender tops. Root forms from primary root and stem base. Leaves are grass-green, hairy, in a rosette. Produces erect, branched stem with smooth leaves and clusters of small, bright yellow flowers in the second year.
- Cultivation Tips: Cool-season crop, does not require long growing season. Sow in early spring or late summer. Prefers sunny location, cool conditions, fertile, moisture-retentive soil. Sow 1 cm deep. Thin seedlings to 10-23 cm apart. Requires regular watering. Harvest when small (golf ball to tennis ball size) for best flavor.
- Ayurvedic Description: Astringent and acute. Beneficial for Vata and Kapha disorders (e.g., piles). Aids in stimulating digestive fire (Agni) and balancing Kapha due to drying qualities. Its cooling essence may not be ideal for Kapha during cold seasons; best cooked with warming spices.
Nutritional profile of seasonal vegetable (per 100g raw edible portion):
| Vegetable | Botanical Name | Calories (kcal) | Carbohydrates (g) | Protein (g) | Fat (g) | Fiber (g) | Key Vitamins | Key Minerals |
| Turnip | Brassica rapa, var. rapa | 34 / 36.4 | 8 / 8.36 | 1 / 1.17 | 0 / 0.13 | 2 / 2.34 | C (28 mg), Folate, K | Ca, Fe, Mg, P, K, Na, Zn |