The turnip is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock. The most common type is mostly white-skinned apart from the upper 1–6 centimeters, which protrude above the ground and are purple, red, or greenish wherever sunlight has fallen. This above-ground part develops from stem tissue, but is fused with the root. The interior flesh is entirely white. The entire root is roughly conical, but can be occasionally global, about 5–20 centimeters in diameter, and lacks side roots. The taproot is thin and 10 centimeters or more in length; it is trimmed off before marketing. The leaves grow directly from the above-ground shoulder of the root, with little or no visible crown or neck
The Prairie Turnip can be found anywhere from North Dakota to Texas, but is more typically found around North Dakota and Minnesota.It tends to prefer dry soil and grows to adulthood around August.
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The turnip is a variety of vegetable, originally grown in Siberia, that has since become a staple of many American gardens. There are a number of ways to eat turnips, ranging from simply eating the peel (much like an apple) to eating the greens. Regardless, all varieties of the turnip possess exceptional nutritional value and are very easy to grow, making them popular choices for many gardeners