March 「Turnip」

かぶIn Japanese tradition, the seven leaves of spring contain suzuna or turnip. The reason why it is called suzuna is because a turnip looks very similar to a bell and in Japanese, suzu means bell. Turnips contain similar nutrients compared to Japanese Radishes. The roots contain plenty of Vitamin C and Amylase. Amylase can help you by fixing your intestine when you have problems.

The leaves are yellow green vegetables that contain: carotene, vitamin C, iron, calcium, Potassium, and some dietary fiber. These nutrients help your body by reducing the chances of you getting cancer. Also, turnips can warm up your stomach. It will help you when you have a stomach ache from cold. If you grind the turnip and the leaf together, that juice will detoxify insect stings, chap cracks, and chilblains.

When consuming, big turnips may need to be peeled before you cook for crunchiness. You can use the leaves in fried vegetables and stewed dishes. If you serve the leaves in a salad with other vegetables, you can take in the vitamin C directly.

When you are looking for turnips, you want to look for ones that have a round and glossy body, and is very heavy. For the leaves, you want to look for the ones that look very green and fresh, and the ones that are not damaged. Try to avoid turnips that are damaged by a scratch or a crack.

If you preserve the turnip with the leaves on, the leaves will absorb the water in the turnip itself. So when preserving, you want to spray water on the turnip and separate the leaves from the body and wrap it around with plastic wrap, then into the refrigerator. Try to finish eating before 5 days. But the leaves only last for about 2 days. Make sure you cook it before it spoils.


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