Turnips

History

Before potatoes conquered Europe, turnips reigned supreme as the humble sustenance of peasants, livestock, and even kings—a 4,000-year history that spans from ancient Persia to the highlands of Scotland. The turnip's origins remain debated, with some botanists pointing to Central Asia or Siberia and others to the Mediterranean, but wild turnips (Brassica rapa) have been gathered since prehistoric times. Ancient Greek and Roman writers mentioned turnips extensively; Pliny described both round and flat varieties, and the vegetable appeared in Apicius's Roman cookbook. When the Roman Empire fell, turnips became the survival food of medieval Europe, providing both food for humans and fodder for livestock through harsh winters. In Scotland and Ireland, turnips were integral to Celtic celebration of Samhain—the original jack-o'-lanterns were carved from turnips before Irish immigrants discovered America's larger, easier-to-carve pumpkins. The expression "blood from a turnip" dates to the 17th century, reflecting the vegetable's association with poverty and bare sustenance. The "Turnip Winter" of 1916-1917 in Germany saw the root vegetable become practically the only food available as wartime blockades cut off other supplies—an estimated 700,000 Germans died from starvation and disease. Japanese hakurei turnips, developed in the 20th century, revolutionized how Western palates perceive turnips, offering a sweet, mild flavor suitable for raw eating. Southern American cuisine embraced turnip greens as much as the roots, slow-cooked with smoked ham hock as soul food. Today, turnips are experiencing a culinary renaissance as chefs rediscover heirloom varieties and showcase their sweet, mild flavor when harvested young—a far cry from the tough, bitter roots of historical necessity.