TURNIP TOPS
TURNIP TOPS
Introduction
Origin
Properties
Consumption
Conservation
Introduction
Turnip tops, Brassica Rapa, from the Brassicaceae family, and also known as broccoli rabe among other names, are vegetables consumed primarily in the gastronomy of Galicia, Portugal and Italy. The turnip top is the shoot of the turnip at the end of which the flowers are born.
Origin
Thought to be descended from a wild plant related to the turnip that grew in China, in fact, turnip tops are similar in shape to the Chinese Brassica oleracea, called kai-lan. Turnip tops are currently grown all over the world and are available all year round, its peak season being from fall to spring.
Properties
Turnip greens have a high water content, so their caloric value is minimal. In addition, they have a considerable level of fiber, so they are ideal for people who want to follow a diet to lose weight. On the other hand, turnip greens are a source of vitamins A, C, and K, as well as potassium, calcium, and iron.
Consumption
The turnip tops are edible before the flower develops, when it is still tender, since later, all cooked, it is too hard for consumption. Its flavor is pleasant, slightly bitter and spicy, and can be consumed both raw and cooked, the latter variant that will reduce its level of bitterness. The main area of consumption in Spain is Galicia, where it is a common element in many recipes, such as its famous "Lacón con Grelos", which stands for Shoulder of Pork with Turnip tops.
Conservation
It is important to keep them apart from the root in a plastic bag in the fridge. In this way they can be kept perfectly for 4 to 5 days.
Availability period
National International
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Varieties
Availability period
National International
JanFebMarAprMayJun
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Nutritional and energetic values for 100 gr.
Nutritional and energetic values for 100 gr.