How to select for best flavor:
Choose firm, well-shaped roots that are heavy for their size. Avoid turnips with cuts, punctures or soft spots. Large turnips tend to be rough and pithy. Smaller turnips have the best texture and flavor. If the tops are attached, choose fresh, green tops. Old turnip tops will be wilted and yellowing.
Peak of the season:
Turnips store well and are available all year. They are especially plentiful and lower-priced in the late fall and winter.
Turnip roots are a good source of vitamin C and vitamin B complex. The greens contain protein, vitamin A, vitamin C and are a good source of calcium and iron. One cup of cooked turnip root has about 30 calories, almost no fat, and 78 mgs. of sodium. One cup of turnip greens has the same calories and half the sodium.
Turnips are distinguished from rutabaga mainly by their color. Turnips are white with purple or red stripes or patches. Turnip greens are an important source of nutrition, so don’t throw them away. The ancient Greeks fed turnips to their soldiers to prevent scurvy.