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The 1881 American Household Cyclopedia advises that turnips can be grown in fields that have been harrowed and ploughed. It recommends planting in late May or June and weeding and thinning with a hoe throughout the summer. [9] As a root crop, turnips grow best in cool weather; hot temperatures cause the roots to become woody and bad-tasting.
Harvested roots Harvested roots waiting to be prepared. Rutabaga has many national and regional names. Rutabaga is the common North American term for the plant. This comes from the Swedish dialectal word rotabagge, [1] from rot 'root' + bagge 'lump, bunch'. [2] In the U.S., the plant is also known as Swedish turnip or yellow turnip. [3] [4]
Pachyrhizus erosus, commonly known as jícama (/ ˈ h ɪ k ə m ə / or / dʒ ɪ ˈ k ɑː m ə /; [1] Spanish jícama ⓘ; from Nahuatl xīcamatl, [ʃiːˈkamatɬ]) or Mexican turnip, is a native Mesoamerican vine, although the name jícama most commonly refers to the plant's edible tuberous root.
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They’re flash-frozen at peak ripeness, retaining their nutritional value. Canned vegetables, fruits and meats: Canned tomatoes, ... Root vegetables: Carrots, turnips, beets or root vegetables ...
The prairie turnip is more nutritious than most root crops, containing about 7 percent protein, more than 50 percent carbohydrates, and is rich in vitamins and trace minerals. Particularly important was the vitamin C content of 17.1 milligrams per 100 grams as the winter meat-rich diet of the Plains Indians was often deficient in vitamin C. [ 8 ...
Turnips and rutabagas. These root veggies can be diced and roasted, added to stews or boiled and mashed as a substitute for white potatoes. They contain about 4 grams of fiber per cup, a smidge of ...
Root vegetables are underground plant parts eaten by humans or animals as food. In agricultural and culinary terminology, the term applies to true roots such as taproots and tuberous roots as well as non-roots such as bulbs , corms , rhizomes , and stem tubers .