If you have planted turnips, you cannot cook all of your harvest all at once-you would surely have a surplus of this crop. This calls for knowledge on how to properly store excess turnips so you can enjoy them at a later time.
So, what is the right way of storing this root crop?
Once you are done picking all your turnips, remove all the green leafy parts of the root. The green would draw moisture away from the turnip itself. If you leave it on, the turnip would soon become dehydrated.
People usually discard the leaves, but don’t. The green leafy tops of turnips are also edible and can be cooked in a lot of ways. They are also very easy to prepare.
After cutting the greens, wash them in cold water, making sure that no grit is left. Shake to get rid of excess moisture. Cut off the thick, tough stem and throw it away. To eliminate tiny insects that might have clung to the leaves, soak the leaves in salted cold water for a few minutes. Wash again in running water and drain.
You can use Ziploc bags or any freeze grade bags to store the turnip greens. These should keep as long as five days if your freezer has been set at a temperature between 32 and 34 degrees.
For the roots, the method of storing would depend on how soon you are going to use them. If you will be using the turnips in the next few days, simply wash the root, making sure to rub off all the remaining dirt on the skin. Dry and place them in containers or food bags and stuff them in the refrigerator.
However, if you have no plans yet on when you can cook them, do not wash the turnips. Just put the roots in a box on a single layer and place the box in a dark, cool area with enough ventilation.
If you pack the turnips too densely or if you store them in a location with no proper ventilation, premature rotting would be encouraged. Stored this way, the turnips should last about six months.