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.
In the north of England and Scotland, turnip refers to the larger, yellow rutabaga root vegetable which is also known as the "swede"
Turnip roots weigh up to about one kilogram, although they can be harvested when smaller. Size is partly a function of variety and partly a function of the length of time the turnip has grown. Most very small turnips are specialty varieties. These are only available when freshly harvested and do not keep well. Most baby turnips can be eaten whole, including their leaves. Baby turnips come in yellow-, orange-, and red-fleshed varieties as well as white-fleshed. Their flavor is mild, so they can be eaten raw in salads like radishes and other vegetables.
Culinary uses of Turnip
In Nordic countries turnips provided the staple crop before their replacement by the potato in the 18th century. The cross between turnip and cabbage, rutabaga, was possibly first produced in Scandinavia.
In Turkey, particularly in the area near Adana, turnips are used to flavor salgam, a juice made from purple carrots and spices served ice cold. In Middle Eastern countries such as Lebanon, turnips are
pickled.
In Japan pickled turnips are also popular and are sometimes
stir fried with salt/
soysauce. Turnip greens are included in the ritual of the Festival of Seven Herbs, called suzuna.
In the United States, stewed turnips are eaten as a root vegetable in the autumn and winter. The greens of the turnip are harvested and eaten all year.
Turnip greens may be cooked with a ham hock or piece of fat pork meat, the juice produced in the stewing process prized as pot liquor. Stewed turnip greens are often eaten with
vinegar.
In the Tyrolean Alps of Austria, raw shredded turnip-root is served in a chilled
remoulade in the absence of other fresh greens as a winter salad.
In Iran, boiled turnip-roots (with salt) are a common household remedy for cough and cold.
In the Punjab and Kashmir regions of India and Pakistan turnips are used in variety of dishes, most notably
sabzi.
Health benefits of 
