Turnip or brassica rapa, is a widely cultivated root vegetable of the mustard (Cruciferae) family. This white-fleshed vegetable is commonly grown in all temperate climates. Since turnip is frost and drought tolerant, it is easy to grow even in extreme weather conditions. Small and tender varieties of turnip are consumed by humans, whereas larger varieties including Rutabaga are grown as feed for livestock.

This vegetable has served as a vital food source in northern nations because they keep well over the winter, providing a valuable form of vegetable nutrition. Fresh turnips are available year-round, with the peak season from October through February. Its green leaves (greens) are often cooked like spinach and often used in a spring green salad mixture.

A rich source of vitamins and minerals, turnips are regarded as a healthy and wholesome diet. Its root contains higher concentrations of the Vitamin C, whereas turnip greens are a good source of Vitamin A, Vitamin C, Vitamin K as well as folate, manganese, calcium, and copper.