Turnips are a versatile root vegetable, prized for both their crisp root and their leafy green tops. Harvested typically in the cool seasons, this dual crop requires different storage conditions for the roots and the greens to maintain quality. The primary goal after harvest is to slow the root’s natural respiration rate, which consumes stored sugars and causes the vegetable to soften and degrade. Successful long-term storage depends on proper initial preparation and maintaining a specific, cold, and humid environment.
Preparing Turnips for Storage
Preparation begins immediately after harvest, as the attached greens rapidly draw moisture from the root. The leafy tops must be removed to prevent dehydration, cutting them off about one inch above the crown to avoid damaging the root. You should also trim the slender taproot at the bottom, leaving the main bulb intact.
Next, remove the soil clinging to the root, but avoid washing for long-term storage. Gently brush off the dirt using a soft brush or cloth to prevent moisture from compromising the skin, which can invite rot. If washing is necessary, the turnips must be allowed to air-dry completely for a day or two in a cool, dark location before being placed into storage. Only healthy, firm, and unblemished roots should be selected, as damaged roots will deteriorate quickly and contaminate the rest of the batch.
Short-Term Storage in the Home
For turnips intended for use within a few weeks, the refrigerator provides the most convenient storage solution. The ideal environment for short-term cold storage mimics a high-humidity, near-freezing condition to minimize moisture loss and slow metabolic activity. Turnips can be stored for up to two or three weeks in the refrigerator.
To achieve the necessary high humidity, the prepared roots should be wrapped in a moist cloth or paper towel and then placed inside a perforated plastic bag or a loosely sealed container. Placing these in the crisper drawer helps maintain the desired temperature range, ideally around 32 to 40 degrees Fahrenheit (0 to 4 degrees Celsius). Any remaining turnip greens should be stored separately, wrapped in a damp towel in an airtight container, and consumed quickly, as they will only remain fresh for about five days.
Extending Shelf Life with Cold Storage
Extending the shelf life of turnips for several months requires specialized cold storage conditions. The optimal environment for long-term root storage is 32 to 40 degrees Fahrenheit (0 to 4 degrees Celsius) paired with 90 to 95 percent humidity. This combination prevents freezing while drastically slowing the root’s respiration and moisture evaporation.
Traditional methods, such as utilizing a root cellar or a cool, unheated basement, involve layering the turnips in a damp packing medium. Suitable materials include moist sand, sawdust, or peat moss, which act as a buffer against temperature fluctuations and maintain high moisture content. The roots should be placed in layers within a container, ensuring they do not touch one another, which prevents the spread of rot. A layer of several inches of the packing material should also cover the bottom and top of the container, which is then loosely covered to allow for minimal air circulation. Consistent monitoring is required, and any roots showing signs of deterioration must be removed immediately.
Processing Turnips for Preservation
When long-term raw storage is not feasible, freezing offers an alternative preservation method that can extend usability for up to 10 months. Freezing requires a pre-treatment step called blanching, which uses heat to inactivate enzymes that cause flavor, color, and nutrient degradation during frozen storage.
The turnips should first be washed, peeled if the skin is thick, and cut into uniform pieces, typically ½-inch cubes. These pieces are then immersed in boiling water for two to three minutes, using one gallon of water per pound of vegetables. Immediately following blanching, the turnips must be rapidly cooled in ice water for the same duration to stop the cooking process and preserve their texture. After draining the pieces thoroughly, they are packed into airtight, moisture-vapor-resistant containers, leaving about a half-inch of headspace for expansion. Turnips can also be canned using a pressure canner, though this often results in a change in color and a stronger flavor.