Turnips are a characteristic winter food. Nowadays, turnips are grown all year round, but the main planting season is in August-September (harvested after 60-70 days, with average yield), and the late planting season is in October-November (harvested after 80-100 days, with the highest yield). If turnips are planted in the spring – summer, they will be harvested faster but have the lowest yield, less delicious and less nutritious compared to turnips planted in winter.
It’s not without reason that white turnips are known as “winter ginseng”. There is an old saying: “Eat turnips in winter, eat ginger in summer, you won’t bother your doctor with prescriptions”. Although short, this saying truly reflects the important role of seasonal foods. Turnips are extremely beneficial for health, helping prevent many respiratory diseases, good for the lungs, skin, and weight management.
According to Suho, from a medical point of view, Dr. Li Wei of the Quangzhou Medical University Hospital, also a member of the Guangdong Provincial Pharmaceutical Association, China, has conducted a detailed analysis of the deep significance of turnips. Turnips are rich in vitamin A, C, calcium, folic acid, and antioxidants… bringing many health benefits such as preventing cancer, improving digestion, protecting the liver, good for the brain, effective weight loss support, anti-aging for the skin, anti-inflammatory and prevention of cardiovascular diseases.
According to traditional Chinese medicine, turnips have a pungent taste, sweet, cool nature, entering the lung and stomach meridians, it is a good food that can assist in the treatment of many diseases. Some medicinal values of turnips can be mentioned, such as being good for the respiratory system, reducing cough, reducing sputum, enhancing immune function, good for diabetics, preventing jaundice, preventing constipation, helping weight control…
According to NDTV Food in India, turnips have the effect of detoxifying the liver and stomach. Black turnips and the leaves of black turnip plants are used to treat jaundice by eliminating excess bilirubin in the blood. Turnips also clean the blood vessels, control hypothyroidism thanks to sulfur content. Turnips are also used as a fever-reducing and anti-inflammatory remedy.
According to M.Sc. Dr. Hoang Khanh Toan (former Head of Oriental Medicine Department, Military Central Hospital 108), in Oriental medicine, white turnips have a sweet, slightly spicy, bitter taste, with a neutral nature, non-toxic, and have the effect of treating cough, resolving phlegm, diuretic to stimulate digestion, and protect the stomach… That’s why white turnips are considered the “devil” of respiratory diseases, eating them regularly will nourish the lungs and enhance respiratory health in winter.
How to eat turnips in winter for the best benefits?
Modern research has shown that white turnips contain amylase and crude fiber, which can promote digestion, increase appetite, accelerate intestinal peristalsis, reduce cough and phlegm.
In Oriental medicine, white turnip leaves are green, have a warm nature, a bitter and pungent taste, with the effect of clearing the lungs, nourishing the liver, good for the cardiovascular system, and supporting the prevention of diabetes and joint problems.
White turnips are easy to preserve vegetables, can be processed in many different ways such as stir-frying, soup, boiling or making salad. The bulb of turnips is white, sweet, pungent, helps nourish the lungs, detoxify, and is diuretic and laxative.
In the cold winter climate, most people prefer to stay indoors and limit going out. If staying indoors for a long time, it will definitely cause discomfort in the stomach. In addition, in winter, people tend to eat more and excessively nourish, which pushes the yang energy in the body to rise excessively. When yang energy is in excess, it will heat up the stomach, leading to many diseases.
Braised pork with turnips helps reduce internal heat, resolve phlegm. In winter, people often eat a lot of meat, which can cause phlegm and heat. When eating pork braised with turnips or braised beef with turnips, or braised lamb with turnips…, not only does the body reduce internal heat but it is also supplemented with a lot of nutrients.
To solve this problem, it is necessary to nourish yin energy. Fresh, crisp turnips not only have the effect of soothing irritated stomach but also help circulate air in the body, regulate blood circulation, thereby eliminating excessive yang energy.
Notes when eating turnips:
– Do not eat too much even though white turnips are very good for health. Eating too much turnips can cause digestive disorders and stomachaches, so experts recommend not to abuse them.
– Pregnant women should limit eating white turnips because eating too much will increase urination and cause discomfort due to the diuretic nature of turnips. Only eat 1-2 times a week.
– If there are specific medical conditions, consult a doctor before planning to eat turnips regularly.
Delicious, nutritious, simple and easy-to-make everyday dishes from turnips
Here are 4 delicious, everyday, easy-to-make, and nutritious dishes from turnips:
1. Braised Pork with Turnips
Ingredients
– 300g pork belly
– 1-2 white turnips
– 4-5 shallots
– 200ml fresh coconut water
– 100ml fish sauce
– A little food coloring
Instructions
Step 1: Rinse and cut the pork into bite-sized pieces
Step 2: Peel the white turnips, cut into bite-sized pieces
Step 3: Marinate the cut pork with fish sauce, minced shallots, food coloring for about 15-20 minutes.
Step 4: Put the marinated pork into a pan (without adding oil) and stir-fry until the meat is slightly burnt, then pour in the fresh coconut water, simmer on low heat.
Step 5: Add the white turnips, continue to simmer until the turnips are well marinated and the remaining water in the pot is almost dry
Step 6: Turn off the heat, transfer the pork to a plate. It is best served hot with rice.
The white turnips will make the braised pork less greasy and very appetizing.
2. Ham and Radish Bone Soup
Ingredients
– 400g pork bones
– 200g winter radish
– 100g carrots
– 1 potato
– Scallions, broth seasoning, salt, pepper..
Instructions
Step 1: Peel and rinse the potato, then cut into eatable size. Peel and rinse the carrots. Peel and rinse the winter radish, cut into eatable size.
Step 2: Put the pork bones in boiling water for a while, then remove and rinse clean. Bring the pot of water to a boil, put the pork bones in, simmer until tender.
Step 3: After the bones are tender, add the carrots and winter radish, simmer until almost cooked, then add the potato and simmer until tender, season with the right amount of salt, add a little broth seasoning, turn off the heat.
Step 4: Ladle the soup into a bowl, add finely chopped scallions and sprinkle some pepper for fragrance.
Ham and radish bone soup is an easy-to-eat, delicious and eye-catching soup, rich in nutrients with a refreshing flavor from bone broth, natural sweetness from winter radish, and the unique flavor of potatoes, bringing a hearty meal to the family.
3. Stir-Fried Dried Turnips with Pork Belly
Ingredients
– Dried turnips
– Pork belly
– Shallots, fish sauce, cooking oil, oyster sauce, MSG, salt, scallions
Instructions
Step 1: Soak the dried turnips for about 2 hours until they expand. This is the first step in making stir-fried dried turnips with pork belly.
Step 2: After the turnips have expanded, rinse them thoroughly. Squeeze out the water, cut into bite-sized pieces.
Step 3: Thinly slice the pork belly. Thinly slice the shallots. Cut the scallions into sections.
Step 4: Put the pork belly into a hot pan (without adding oil) and stir-fry until the meat is slightly burnt, then remove to a plate. Add a little cooking oil to the pan, sauté the shallots, add the pork belly, stir-fry together with fish sauce, oyster sauce, salt.
Step 5: Add the dried turnips, stir-fry until cooked, the turnips no longer have a bitter taste. Season to taste, add a little MSG, stir-fry with scallions, then remove to a plate.
The crispy turnips are delicious when eaten with rice.
4. Pickled Turnips
Ingredients
– 400g turnips
– Coarse salt
Instructions
Step 1: Cut off the top and tail of the turnips, rinse thoroughly, then cut into bite-sized pieces. Then sun-dry them until they shrink a little.
Step 2: Put a little salt into 500ml of boiling water, stir until dissolved, taste slightly saltier than normal, then put the turnips in and press them down until the turnips are dipped in the solution. Cover the lid and let it ferment for 3-4 days.
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