Turnips have a white exterior with pink to purple shoulders. The white flesh has a mild, tangy flavor. They are available all year long, but are at their best in fall and spring when they are small and sweet. These baby turnips are the size of large radishes and have a sweetened, subtle taste, while winter turnips are more bitter and spicy. Don’t toss those greens, as they are edible too! The greens are more nutritious than the tuberous root part, but the root still contains vitamin C, fiber, copper, folate, and manganese.

Purple Top: one of the most standard varieties with a white globular base and purple tops.

Tokyo: A smaller, round turnip, buttery flavor.

Market Express: The plant produces pure white roots and pure white flesh.

Alltop: High-yield pale green turnip.