Turnip

Mildly sweet and tender with a refined, non-pungent flavor. Less sharp than daikon; the leaves are also edible as greens. Winter harvests are notably sweeter

• Choose turnips with smooth, white skin free of cracks or dark spots.

• Smaller ones with good weight are best; with leaves attached, choose those with vibrant, fresh-looking tops.

• Look for a round, plump shape.

• Remove the leaves and store separately; wrap the roots and refrigerate in the vegetable compartment.

• Storing leaves and roots apart keeps the roots from drying out.

• Freezing changes the texture, so better to pickle or salt them first.