I planted a row of bush beans but they will not be up for a few days. We had a good rain last night and will help get the turnip and mustard off to a good start.
Turnip is a member of the mustard family and is therefore related to cabbage and cauliflower. Turnip is a biennial which generally forms seed the second year or even late in the fall in the first year if planted early in the spring. During the first or seeding year 8 to 12 erect leaves, 12 to 14 in. tall with leaf blades 3 to 5 in. wide are produced per plant. Turnip leaves are usually light green, thin and sparsely pubescent (hairy). In addition, a white-fleshed, large global or tapered root develops at the base of the leaf petioles. The storage root varies in size but usually is 3 to 4 in. wide and 6 to 8 in. long. The storage root consists mainly of the hypocotyl, the plant part that lies between the true root and the first seedling leaves (cotyledons). The storage mot generally has little or no neck and a distinct taproot. The storage root can overwinter in areas of mild winter or with adequate snow cover for insulation and produce 8 to 10 leaves from the crown in a broad, low-spreading growth habit the following spring. Branched flowering stems 12 to 36 in. tall are also produced. The flowers are clustered at the top of the raceme and are usually raised above the terminal buds. Turnip flowers are small and have four light-yellow petals.
- The cholesterol-lowering ability of steamed mustard greens is second only to steamed collard greens and steamed kale in a recent study of cruciferous vegetables and their ability to bind bile acids in the digestive tract. When bile acid binding takes place, it is easier for the bile acids to be excreted from the body. Since bile acids are made from cholesterol, the net impact of this bile acid binding is a lowering of the body's cholesterol level. It's worth noting that steamed mustard greens (and all steamed forms of the cruciferous vegetables) show much greater bile acid binding ability than raw mustard greens.