Turnip is a traditional British winter vegetable - harvested primarily between the months of October to December - though generally available throughout the year. They were cultivated by the Ancient Romans and there is evidence of them in India dating back to 1500 BC.Can be confused with swede, though are actually quite different. Turnips are usually smaller, with purple on their skin and creamy white flesh. Swedes are larger, with tougher dark skin and orange-coloured flesh. Turnips are often considered a "poor man's food", because they are easy to grow, even in poor soils, and store well.Turnips are usually peeled with a potato peeler, unless they're very young, in which case you might want to eat the skin. Chop off the leaves and long root. Then slice or chop into chunks, and they can be boiled, steamed, or roasted.

nutritional info

Turnips provide slow release, complex carbohydrates and are rich in vitamins and minerals. The leaves (turnip greens) are an excellent source of vitamin C and calcium.

storing Turnip

Turnip greens will keep in the fridge for a couple of days. Turnip roots will keep for a week or two in a cool, dark place.


The Great Field in Braunton, as well as other local North Devon producers. We may also source from other markets in times of high demand.