Brassica rapa subsp. rapa

Turnip, Rapini, Seven-top turnip

Brassicaceae Edible: Roots, Leaves, Seeds 21,317 iNaturalist observations

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Summary

Brassica rapa is an annual to biennial plant species native to Eurasia that is from the Brassicaceae family. It has been widely cultivated into many forms, including the turnip (a root vegetable), komatsuna, Chinese cabbage, bomdong, pak choi / bok choy, and rapini. Its domesticated forms include turnips and leafy greens, such as bok choy and napa cabbage. The oilseed types are grown for food and industrial uses. Genetic studies indicate that B. rapa was one of the earliest domesticated brassicas, with turnip-like forms arising first and additional morphotypes developing independently across Eurasia. Wild, feral, and cultivated populations are found worldwide, making the species important agriculturally, economically, and ecologically. Brassica rapa subspecies oleifera is an oilseed commonly known as turnip rape, field mustard, bird's rape, and keblock. Rapeseed oil is a general term for oil from some Brassica species. Food grade oil made from the seed of low-erucic acid Canadian-developed strains is also called canola oil, while non-food oil is called colza oil. Canola oil can be sourced from Brassica rapa and Brassica napus, which are commonly grown in Canada, and Brassica juncea, which is less common.

Description

A cabbage family herb. It is an erect annual plant. It has a round white fleshed taproot. It is often tinged purple. The leaves are divided and have hairs. Where the leaves join the root it is not raised into a "neck". There are Asian or more tropical varieties. These will produce seed in warmer places.

Edible Uses

The swollen root is cooked and eaten. Leaves are eaten cooked or used for sarma (Turkish rolled leaves filled with rice or minced meat). Seeds can be ground to a powder and used as a seasoning.

Traditional Uses

The swollen root is cooked and eaten. The leaves can be eaten. The leaves are used for sarma in Turkey. They are rolled around a filling of rice or minced meat. The seeds can be ground to a powder and used as a seasoning.

Medicinal Uses

Cultivated varieties of B. rapa are consumed commonly as vegetables, such as turnip roots, napa cabbage, komatsuna, pak choi, and other leafy greens, particularly in East Asian, South Asian, and Mediterranean cuisines. The young leaves are a leaf vegetable eaten raw, while older leaves are typically cooked. The taproot and seeds can also be eaten raw, although the seeds contain an oil that can cause irritation for some people. Rapeseed oil from the plant is also used to make canola and colza oils. B. rapa is also commonly used as a rotational cover crop for vegetables due to its ability to prevent erosion and deter disease. Because of their fast life-cycle and genetic diversity, the B. rapa cultivar Wisconsin Fast Plants is widely used in genetics and plant biology education.

Distribution

It is a temperate plant. It will grow in both the lowlands above 700 m and highlands in the tropics but does best in the highlands between 1700 and 2600 m altitude. In Java it can be grown above 1,000 m above sea level. It is frost resistant. A temperature of 9-16°C is best. Also short daylength and cool weather are important. It grows in Nepal to 2500 m altitude. It suits hardiness zones 9-11. Tasmania Herbarium.

Where It Grows

Africa, Albania, Argentina, Asia, Australia, Austria, Balkans, Bangladesh, Britain, Canada, Caucasus, Central Asia, China, Dominican Republic, East Africa, Europe*, Falklands, Georgia, Haiti, Indochina, Italy, Korea, Kyrgyzstan, Madagascar, Mediterranean, Mexico, Myanmar, New Zealand, North America, Pacific, Pakistan, Papua New Guinea, PNG, Philippines, Puerto Rico, SE Asia, South Africa, Southern Africa, Tajikistan, Tasmania, Thailand, Turkey, Türkiye, USA, Uzbekistan, West Africa, West Indies, Zimbabwe,

Cultivation

It is grown from imported seed. In the lowlands they are best grown in the shade. Plants are spaced 10-15 cm apart. This can be achieved by thinning out plants.

Production

The roots are ready after 8-10 weeks. They need to be harvested when young to avoid becoming hard and fibrous.

Notes

There are about 30 Brassica species and many cultivated varieties. The naming of Brassicas is still unclear.

Nutrition

Part	Moisture	kJ	kcal	Protein	Vit A	Vit C	Iron	Zinc
Root - raw	93.3	86	21	0.8	0	25	0.4	0.3
Root - boiled	94.5	60	14	0.7	0	17	0.4	0.2
Leaves - boiled	92.8	48	11	2.7	600	40	3.1	0.4

Synonyms

Brassica rapa var. septiceps L. H. BaileyBrassica septiceps (L. H. Bailey) L. H. Bailey Barbarea derchiensis S. S. YingBrassica campestris Linnaeus subsp. rapa (Linnaeus) J. D. HookerBrassica campestris subsp. rapifera (Metzger) SinskayaBrassica campestris var. rapa (Linnaeus) HartmanBrassica rapa subsp. rapifera MetzgerRaphanus rapa (Linnaeus) Crantz.[or B. rapa Vegetable Turnip, Fodder Turnip, and Neep Greens (in part) Groups]

Also Known As

Chou navet, Chou rave, Gantemula, Shalgom, Talgamura, Tepar

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