Turnip or white turnip, scientific name Brassica rapa, is a plant of the Brassicaceae family, which includes also cauliflower, savoy cabbage and Brussels sprouts. There are different varieties of turnip, here we are speaking about white turnip, characterized by an edible, roundish root covered by a white-violet peel and with an inner white pulp. The root can be eaten raw, grated in salads, or cooked and added to soups. It is rich in vitamin C, very useful to support the immune system, but also in vitamins of group B and mineral salts such magnesium, zinc, potassium, phosphorus and calcium. In addition to this, turnip has also diuretic and purifying properties, it has an anti-inflammatory and expectorant action, very useful to counteract cough, bronchitis or sore throat. This vegetable contains also fibers, important against constipation and to give a sense of satiety, in this way turnip is a good food that can be inserted in the diet of those people that are overweight. Finally, like all the vegetables belonging to the Brassicaceae family, turnips, thanks to their antioxidant power, play a protective role in health of heart but also against different types of cancer. Be careful if you suffer from hypothyroidism because turnip, when taken in high quantity, can interfere with the iodine intake. Another interesting use of turnip, besides eating the vegetable in salads or soups, is the possibility to prepare decoctions or other healthy drinks, as suggested by the well known herbalist Messeguè. Let’s see the main uses.
Milk against cough, bronchitis and sore throat.
Grate a turnip and let it steep in a cup of milk for some hours. Then drink, you can sweeten, if you like, with honey.
Decoction with anti-inflammatory action
Bring to boil a grated turnip in a liter of water, let it simmer for some minutes, then filter and drink.