In France, turnips were eaten by almost every stratum of society. As early as the Middle Ages, recipes with turnips held a worthy place in the British menu.
In Russia, turnips have been grown and eaten since time immemorial. Our ancestors highly valued the beneficial properties of the turnip. They used both the turnip root and its leaves. Turnips were mainly used to make
pies
. Stuffed turnips were also highly prized. From this vegetable they even made
kvass
. Nowadays turnips can be made as a side dish. And if we're cooking at home, the leaves of this vegetable can be used in salads and appetizers.
Turnips have excellent early ripening and, on top of that, they store well without losing any of their beneficial properties. Turnips are notable for a high content of nitrogenous substances, essential oils and mineral salts. This vegetable also contains carotene, vitamins C, B1, B2 and PP, magnesium, phosphorus, iron and fiber.
Turnips are widely used both in cooking and for medicinal purposes. Turnips are eaten raw, boiled, stewed, fried or steamed. They're also eaten alone or in combination with other vegetables. They can be served as a side dish or as a dish in their own right.
Turnip is used for diseases of the genitourinary system as a diuretic. This root vegetable also has anti-inflammatory properties and is used for inflammation of the gums and mouth. Turnips also help with a sore throat, tonsillitis and cough. Compresses made from mashed boiled turnip are used to treat gout and rheumatism. Turnip juice mixed with honey can serve as a good sedative or as a mild sleep aid.
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