Shaal Goom

Hello,
The most known varieties of turnip are white in color, which grows 3-5 cm above the ground. Its color is pink, red, or green to rise above the ground in the sunlight. The inside of the turnip is white in color. Its roots are usually angular in shape, but sometimes they become like tomatoes with a diameter of 5-2 cm and no side roots. In the southeastern United States, the leaves of turnips are eaten as an auxiliary food.
Usually the smaller leaves are preferred for eating because the larger leaves may have a bitter taste. However, the big leaves can be boiled in water and then re-soaked in fresh water and the bitter taste can be removed. B. Rapa varieties are cultivated for turnip only, known as Chinese cabbage. Like raw cabbage or radish, it has a tangy taste that reduces after boiling.
The root of the turnip can be up to about 5 kilograms in weight, but is usually removed from the ground before it is too large. The small turnip can be eaten completely with jar. They do not taste so bitter, so they can be used as a salad like radish. Turnips are very ancient vegetables. It was also eaten in ancient Roman times. Its ancient form is found in West Asia and Europe. However, Johari and Hopf said that the source of the turnip considered was necessarily considering the linguistic aspects.
Thanks