My husband likes to snack on raw peeled turnips.
Same family as per Oregon State.
Peace.
Kohlrabi is similar to the smaller white turnips. Texture is about the same, K probably a little more cabbage-y in flavor. Both CAN be eaten raw, though most folks will cook them. Rutabagas are wonderful, cooked and mashed, and mixed with an equal amount of carrots,done likewise. Lots of butter, S&P, and you’re good to go. Bagas are good in beef stew as well.
All the vegetables mentioned in this thread are brassica, mustard family essentially. And mostly one species, although I cannot recall the name. But amazingly, all of broccoli, cauliflower, kale, cabbage, kohlrabi, turnips, collards, all varieties of one species, one of the most useful foods around. And I love them all. I am not sure I have had turnips with nutmeg and butter, but it sounds divine.
No they’re not!
They’re YUCKYYYYYYYYYY!
:o :o :o :o :o :o :o :o
Varieties of a species would be equivalent to breeds of dogs. The vegetables in question belong to the same genus, not the same species.
Peace.
According to Cornucopia II, A Source Book of Edible Plants by Stephen Facciola, all of the following are brassica oleracea: kale, collards, broccoli, chinese broccoli, cauliflower, cabbage (including savoy cabbage and red cabbage), Brussels sprouts and kohlrabi. That’s a species, not just a genus.
Turnips, rutabagas, cabbage and the rest are alloploids, ie. they have different multiples of mostly the same set of chromosomes: brassica oleracea (cabbage etc.), 2n=18; brassica napus (rutabaga) 2n=38; brassica campestris (turnip, swede) 2n=20. And so forth.
And lest anyone be left with the impression that “rotabagge” is the standard Swedish for rutabaga, it isn’t, the usual word is “kålrot.” Rotabagge for rutabaga is a dialect word from Västergötland.
Also, turnips are not brassica oleracea, they are brassica rapa, which also includes mustard, bok choy, Chinese cabbage (also called Napa cabbage), broccoli raab and rapeseed (from which we get canola oil).