Hello friend of steemit in this opportunity I am going to talk about the turnip which presents a biological cycle different from most of the vegetables, which is why we can take advantage of the garden spaces that other plants leave for their cultivation. The turnip has great beneficial properties for health and we will see them all in this post. In addition, you can learn how to grow it in your home garden
Currently the turnip is consumed cooked and is a very useful ingredient when smoothing stews and making broths. Also known as green cabbage, its scientific name is rassica Brasica napus var. Rapifera and there are different varieties
HISTORY
History tells us that the origins of the turnip go back to Central Asia and then spread to the whole world. Although it is also said to be native to northwestern Europe and Scandinavia, it is supposed to be a vegetable derived from plants that grow wild in that area. The turnip has been until the arrival of the potato from the New World a vegetable of basic importance in Europe, and in fact it fulfilled a similar function in the feeding, as an ingredient of roasts, stews, purees, or simply as garnish of numerous dishes.
With the popularity of the potato began to decline its consumption until almost forgotten. Nowadays, although its cultivation has recovered a little, it no longer enjoys the same success of yesteryear. Actually, its meat and mild flavor are a good culinary complement, especially of fatty meats
MAIN FEATURES
Thanks to the unique flavor that the turnip has, it helps us to elaborate a great variety of dishes. It is already many cultures that have added this tuber to their staple foods to produce tremendous delicacies.
It is considered a healthy alternative to potatoes. This is due to its low carbohydrate content and its great contribution of minerals, vitamins and organic compounds that are beneficial.
They are a source of important vegetable oil, since their seed is used in the manufacture of lubricants, varnishes, lacquers, greases, soaps, resins, nylon, repellent for insects, plastics and even pharmaceutical products.
When referring to human consumption, turnips that have yellow flesh are used. This is because they have a slightly bitter taste and gives a better taste. It is normal to confuse a rutabaga with a common turnip. The differences can be observed in the size. The nabicol are larger, have a white part and a purple part and the flavor after cooking is sweet. On the other hand, turnips are white, with a purple-red top and a spicy flavor.
VARIETIES
There are varieties of turnip both for human consumption (small root) and forage (much thicker), especially of pigs (for dairy cattle does not seem advisable). All have edible fleshy root, in a tapered shape, round, long or flattened, and white, gray, pink or yellow depending on the variety.
It is known as rutabaga and it is a hybrid cruciferous tuber between the turnip and the cabbage (hence its name). In the kitchen both the root and the leaves are used to be consumed as if it were another vegetable such as spinach or Swiss chard. The flesh of the tuber can be prepared as if it were a potato.
First, it would be necessary to distinguish between turnip, turnip and nabiza. The turnips are the thickened root, the nabizas are the tender leaves and the grelos are the leaves with a greater growth, produced when the plant is near the flowering. There are many varieties of turnips and grelos.
There are white, yellow, pink and black turnips, although white predominates. As for forms, they are more varied than colors, as there are rounded, elongated, flattened, etc.
NUTRITIONAL PROPERTIES
All vegetables belonging to the cruciferous family are high in antioxidants and anticancer. The nutrient for which nabicol stands out is vitamin C. Only one cup of this tuber contains 53% of the recommended daily value of this vitamin. We remember that vitamin C has great antioxidant properties, strengthens the immune system and protects cells against the damage of free radicals.
Helps to form collagen and thyroid hormone thyroxine, stimulates the healing of wounds, fights infections and promotes the health of bones, teeth, gums and blood vessels. Although it does not provide a large amount of iron, the extra intake of vitamin C makes the iron we drink better assimilated.
Nabicol is also rich in beta carotene, potassium and manganese and is a good source of fiber, calcium, vitamin B6, magnesium and phosphorus.
They are rich in proteins and vitamins A, B and C and a source of minerals such as iron, potassium or calcium. In addition, they contain phenolic compounds, which act as antioxidants, naturally delaying aging
BENEFITS OF NABO FOR HEALTH
It is good to prevent cancer. This is due to its antioxidant properties. Turnips have a component called glucosinolates. These are sulfur compounds and have been shown to have a reducing effect on cancer growth, especially in the lung and digestive tract.
It is good to control diabetes and lose weight. They are tubers that, having low carbohydrate content, can be used as an alternative to the classic potatoes. It is an excellent option for all those diabetics who want to lose weight.
They favor the metabolism. They are one of the best options for those vegetarians. Most of them have difficulty getting certain compounds in their diet. Amino acids and proteins are basic components in the development, growth and duration of cells.
It can also improve muscle contraction and other bodily processes.
Improves digestion. Like other vegetables from the cruciferous family, rutabagas are rich in fiber. This helps greatly in digestion.
Promotes bone health by containing some minerals such as zinc, magnesium, calcium and phosphorus.
Improves cardiovascular health It is rich in potassium and this leads to an improvement in the functioning of all cells and tissues of the human body. Potassium is necessary for our heart to function perfectly.
As we mentioned before, it helps improve the immune system thanks to its vitamin C content.
Improves mood. Vitamin B6 acts on the production of hormones in the brain. It is thanks to her that the hormone of happiness is produced much more easily, improving the state of mind.
HOW IT IS CONSUMED
The turnip can be eaten both raw and cooked. With it you can prepare rich purees, baked, roasted and even eat them in soups and stews. If you prefer to eat raw, just chop it in thin strips and serve as garnish or a salad.
The leaves are also edible and can be prepared in a similar way to mustard, spinach or chard leaves.
SOWING
The sowing of the turnips takes place at two seasons of the year. In late summer (August-September) and in spring.
Direct sowing should always be done at a shallow depth, between 0.5 and 1.5 cm.
We will sow the seed to chorrillo separating the lines about 30 centimeters. The soil must be moist after sowing and in the following days.
This is of vital importance especially in the summer plantings.
CARE
Its management is limited to perform weeding whenever necessary to keep the crop free. Care must be taken to preserve the moisture of the earth constantly
It is advisable to thin the plants every 5-10 cm to leave space where the turnip grows in its entire extension, although it is not essential. This work should be done when the plants have about 3 or 4 leaves.
They can be grown in association with the peas for spring plantings, taking advantage of the space, the rapid growth and the harvest of the turnips. You can plant the peas in February and when you can begin to train the turnip is sown.
To re-plant turnips in the same place will have to wait for 3 to 4 years.
IRRIGATION
When growing turnip you should know that you should not miss water and that is why it is important to water frequently. It is never too much water for this vegetable because remember that heat and lack of moisture are unfavorable for its proper development.
PLAGUES AND DISEASES
In general, they are affected by the same diseases as other cruciferous diseases, such as cabbages; moreover, we should not grow the turnips next to them because they are contagious with great ease.
The tuber can be attacked by the fungus Plasmodiophora brassicae, which deforms and destroys it.
Calcareous fertilizers help to prevent this disease.
These are the most common pests and diseases that threaten the cultivation of turnips:
Cabbage caterpillar: a very frequent pest that causes holes in the foliage.
Aphids: absorb the sap of the plant.
Gray worms: the larvae attack the neck of the plants.
Weevil of the cabbages: they are coleoptera that lay their eggs that give rise to larvae that when eating provoke a reaction in the plant.
Hernia of the cabbages: a fungus that causes the hernia with its spores.
THE PRUNE
When the seedlings reach a height between 10 and 16 cm. Remove those that look weaker. On the other hand, weeds should be avoided by removing them by hand, taking care to avoid damaging the roots of the turnip.
HARVEST
The utilization of their tender nabizas can be done 45 days after sowing, beginning the production of turnip to the 90 days, approximately. The turnips can be harvested after 40 days of planting.
The most anticipated moment arrives: harvesting takes place two or three months after sowing, depending on the variety, although during the winter it may take another two weeks. The harvest is done manually extracting the whole plant and taking care not to tear the leaves. The edible parts of the turnip are the root and the leaves.
TIPS FOR CULTIVATING THE NABICOL OR NABOS IN OUR URBAN GARDEN
-Remember that the turnip is not a crop that adapts to the transplant due to its delicate roots.
-During the sowing you will have to bear in mind that the turnip is sensitive to excess shade. That is why you have to plant the seeds with proper separation.
-Remember to water in abundance to avoid the fibrous roots have a bitter taste.
-The harvest must be done in time to avoid that the plant has a spicy flavor and it is not possible to consume it.
Growing turnips on your growing table will allow you to expand the range of options when consuming organic vegetables. You can try this crop that has survived for centuries on the tables of many families.
ENVIRONMENTAL CONDITIONS
The turnip is a crop that requires fresh climates and light, humid lands, well fluffy and rich in organic matter. Although it can develop on limestone, it prefers slightly acidic ones with a pH between 6 and 7.
The cultivation of the turnip is possibly one of the least problematic in the orchard in terms of the incidence of pests and diseases. In principle, if you take good management does not have to be any setback, although if there is presence of voles are a delicacy for them.
Source.
https://ecohortum.com/como-cultivar-nabo/
https://natureduca.com/agricultura-horticultura-nabo.php
https://www.jardineriaon.com/nabicol.html
Thank you for taking a few minutes to read my article.
