TURNIP TOPS

Turnip greens (Brassica rapa subsp. sylvestris var. esculenta) is a typical vegetable of Italian agriculture, grown mainly in Puglia. The budding inflorescences of the plant are consumed (also called friarielli, in Neapolitan dialect, broccoletti or turnip broccoli) together with the more tender leaves that surround them, according to recipes which, in general, refer to local tradition in the different regions.

A species of ancient Mediterranean origin, it is also indicated by the name of turnip broccoli or broccoli rabe, it seems that it was even known by the Greeks and Latins, and is an integrated part of some typical southern dishes such as orecchiette with turnip tops in Puglia and sausage and broccoli (dialect term) in Campania. Cultivated mainly in Puglia and Campania followed by Lazio and Basilicata, following in the footsteps of emigrants, it can also be found in California, New York, New Jersey and Australia.

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Turnip greens are rich in minerals, especially calcium, phosphorus and iron, and vitamins, in particular A, B2 and C. These vegetables are also quite rich in proteins. To best assimilate the iron contained in turnip greens, it is advisable to eat them lightly blanched in salted water and seasoned with lemon. Turnip greens have detoxifying properties and are low in calories. Their folic acid content makes them a particularly useful food during pregnancy. They have notable antioxidant properties and help the body detoxify and purify itself. They are also useful in case of asthenia.