Turnip stalk
As turnip greens refers to the stems used as vegetables and leaves of some subspecies of rape . Usually it is the young stalked leaves of the turnip . There is also a cultivar named "Namenia", bred from the wild turnip rape ( stem cabbage , Brassica rapa ssp. Silvestris ) and an independent variety with strongly pinnate leaves ( Brassica rapa var. Rapifera subvar. Pabularia ), which do not produce any or only a small turnip .
Other names
Synonyms of the plant in German are Rübstielchen , Stängelmus , Stängelripsen , turnip greens , Köhlstille , Runkelstielchen , Knisterfinken , in Westphalia Platt also Streppmaut .
history
In the Rhineland and the Netherlands, this vegetable has a very long tradition. In Switzerland, turnip stems have only been experimentally grown since 1985.
description
Like the close relatives radish , mustard , cress and cabbage, turnips and turnip stems belong to the cruciferous family . What they all have in common is a special group of secondary plant substances: glucosinolates, also known as mustard oil glycosides . This group of substances causes the typical smell of cabbage and, depending on the quantity and composition, gives it the spiciness.
Cultivation and harvest
The sowing is usually done in spring. Turnip stalk is a typical spring vegetable. Turnip stems are usually grown by sowing turnips very closely ( Brassica rapa ssp. Rapa, e.g. May , autumn or white turnips). The sowing density in the home garden is three grams per square meter for leaf production instead of the usual one gram per square meter for beet production. Close sowing is important because only the young leaves are used and the roots should therefore not develop. Or the special cultivar “Namenia”, bred from wild rapeseed ( Brassica rapa ssp. Silvestris ), is used. Chinese cabbage or chard leaves can also be used as a substitute . Medium-heavy, somewhat sandy soils are advantageous as a location. Growing in the greenhouse is also common. The cultivation time is 6–8 weeks, depending on the vegetables used. The roots are harvested when the leaves are 10 to 25 centimeters long. The average yield is three kilograms per square meter. Then they are bundled and packaged by weight. Freshly cut turnip stems can only be stored briefly in the refrigerator for two to three days.
use
Turnip stalk has a slightly sour taste and is best eaten fresh after harvest because the tender leaves wilt quickly. The vegetable is mainly known in the Rhineland and Westphalia . There, the stalks of the young May and autumn turnips are usually chopped and steamed and served with meat dishes. A mixture with mashed potatoes or mashed potatoes is also common. In other traditional preparations it is made into a stew or raw into a salad .
See also
Individual evidence
- ^ Fritz Keller, Jürg Lüthi, Kurt Röthlisberger: 100 vegetables. LMZ, Zollikofen 1986, ISBN 3-9066-7901-2 , p. 76.
- ↑ Johannes Böttner (Ed.): Garden book for beginners. 22nd edition. Frankfurt an der Oder 1940, p. 281.
- ↑ Marianne Müller, Günter Rachfahl (ed.): The great lexicon of the hotel and catering trade. Behr, Hamburg 2004, ISBN 3-89947-114-8 , p. 546.