Turnip

Turnip, also known as white turnip, is a hardy biennial plant in the mustard family grown for its fleshy roots and tender growing tops. The turnip is thought to have originated in middle and eastern Asia, and it is now grown all over the temperate zone. Young turnip roots can be eaten raw or pickled, and the young leaves can be cooked and served. Cooked and served whole or mashed, the roots are also used in stews.
The turnip is a cool-season crop with a short growing season. Turnips are sown in mild climates either in early spring or late summer and grow quickly enough to produce a crop before summer or late fall weather extremes. It is sometimes grown as a cattle fodder crop.
Turnips are a 

 related to potatoes and beets, but their closest relatives are radishes and arugula, which are all members of the mustard family in the genus Brassica. The bulbous white and purple taproot, as well as the leafy greens, are both edible. Turnips are thought to have originated in eastern Asia, but they were widely cultivated throughout the Roman Empire and are now grown and eaten in temperate zones worldwide.
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