Turnips

Turnips have been grown since before the 15th century BC and although I am not a picky eater, when given the choice, I will pass up the turnip greens. The cooked leaves are a very common side dish here, but the slightly bitter taste does not appeal to my taste buds. That is too bad, because turnip greens are overflowing with healthy benefits.

Turnip Greens (Brassica Rapa)

Besides energy, the turnip provides us with carbohydrates, sugars, dietary fiber, fat, protein, beta-carotene, lutein and zeaxanthin, calcium, iron, magnesium, manganese, phosphorus, potassium, zinc, and sodium.

It is also rich in vitamin A, B1, B2, B3, B5, B6, B9, C, E, and K. This all sounds great and even though most turnip greens are cooked with a piece of fat pork, ham hock, or some vinegar, I unfortunately still don't care for them.

The turnip root is also used for consumption and is high in vitamin C, fibers, protein, but also in calories and carbohydrates.

Usually, the roots have to be peeled and cut up before cooking, but baby turnips can be eaten whole and used even raw in a salad. To my knowledge I have not yet eaten any turnip roots, but it is mentioned they too taste slightly bitter.

There are some days when I get a bitter taste in my mouth about what others are doing or have done to me. It is too easy to give into. It may be the way of the world, but there is no happiness in bitterness.

There is happiness and comfort in love, hope, and faith. Yes, that is God's way!

Ephesians 4:31
Let all bitterness, wrath, anger, clamor, and evil speaking be put away from you, with all malice.