Turnip is an undemanding biennial plant resembling a radish. The bulbs are white, with only the part growing above the ground being reddish, purplish or greenish. Inside, the bulbs are white. In terms of taste, it resembles radish and kohlrabi, and it can be eaten raw or cooked. We place young bulbs whole into boiling, slightly salted water and cook them for 20–30 minutes. Larger and later turnips are cooked for 30–40 minutes, also either in boiling salted water or in broth. It is also possible to mash the turnip, mix it with butter and cream, season with salt and pepper, add a pinch of mace and lemon juice, and serve as a side dish similar to mashed potatoes. Spinach is made from the upper leaves.

It contains vitamin C, sulphur essential oil, and sterols. The leaves are a great source of vitamins A, C, K and folic acid. They also contain calcium and lutein. The leaves have antibacterial effects and the bulb acts as a prevention against atherosclerosis.

It influences the lung and large intestine meridians. It has a pungent taste and a refreshing nature.