Turnip (Brassica rapa)

What the plant is

The source record names the species Brassica rapa L. with the English name field mustard, described there as cultivated and naturalised worldwide. The RHS guide describes turnips as members of the brassica family and does not give a botanical name.

The link between the record's species and the turnip crop is therefore an inference to be checked against a taxonomic source. The record itself is a discovery name and not a completed report.

Edible parts and use

The RHS guide gives the roots and the leaves as the edible parts. Leaves can be eaten like spinach, and young leaves are also eaten raw. Young roots are eaten raw in salads, roasted, or added to stews. Sweeter salad varieties suit stir-fries.

Growing notes

The RHS recommends a sunny, cool spot and fertile, moisture-retentive soil. Small batches are sown every few weeks from spring to late summer. Early varieties are sown March to June and maincrops July to mid-August. Watering in dry spells prevents woody or split roots, and roots are harvested while small because larger ones turn woody and bitter.

Identification and safety limits

Reference and research only. Fermenta cannot identify a gathered specimen or guarantee that it is safe to eat. Competent local identification is needed before eating any wild plant.

The inspected sources do not assess wild or naturalised Brassica rapa plants, their lookalikes or their collection rules. The RHS guide gives cultivation advice only, and a cultivated-crop description is not an identification of a gathered plant.

Research gaps

No regional names, wild occurrence, season for gathering or preparation-specific safety review is established by the sources used here. The field mustard name for the wild or naturalised form needs its own source before it is used on this page.