Turnip vs. Radish: Here’s How to Tell Them Apart—and When to Use Each They may look similar, but these root vegetables differ in flavor, texture, and nutrition.

Because turnips are so often overlooked by shoppers, you have to use a little more care in selecting them than with most other vegetables.

Turnips -- weigh them 1½ tablespoons of Diamond Crystal kosher salt per pound of turnips, or slightly less if using Morton's (if you're using sea or pickling salt, cut it to 2 teaspoons per pound ...

Ordinarily, I would never eat turnips. I managed to go 30 years without buying one. But now every winter I’m faced with a two-month supply, not to mention the kale, collards, and flat-leaf ...

(You can technically also find yellow-fleshed turnips and white-fleshed rutabagas, but these varieties are hard to come by.) Another way to tell these guys apart at the grocery store?

Turnips are fast-growing vegetables cultivated for mild, spicy roots and also for edible greens. You can grow and harvest this versatile crop throughout the year, and eat it raw or cooked.

Growing your own turnips provides both healthy greens and delicious root vegetables. Plant this cool-weather crop in late winter and early fall.