Turnip roots

From the ninety weeds assayed, extracts from 18 gave significant inhibition of turnip root growth, while 6 gave significant stimulation (Table 1.). 

Two forms are available, the well-known foliage type, which is used for garnishing and for flavoring soups and stews, and the turnip-rooted sort, which is cooked and used like other root crops. Considerable quantities of rooted parsley are sold in eastern markets where there is a large foreign-born population. 

Two forms of foliage parsley are used—the moss or curled-leaved (fig. 1) and the plain-leaved. In quality they are alike, but the curledleaved is more attractive, and it is grown to the practical exclusion of the other. Moss Curled, Double Curled, and Plain Leaved are well known varieties. The turnip-rooted form, of which Hamburg is the leading variety, is usually listed merely as turnip- or thick-rooted parsley. 

The seed may be drilled with a hand seed drill, and it should be covered to a depth of not more than one-fourth of an inch. On land of heavy texture that is liable to bake, it is a good plan to cover the seeds with leaf mold, sand, or some other material that will not bake. By keeping the soil moistened, quicker germination may be obtained. The plants should be thinned to stand 6 or 8 inches apart in the rows. Methods used in handling the turnip-rooted type of parsley are practically the same as for the foliage form. The plants should be thinned to 3 to 4 inches apart in the row. 

Poisoning may occur through ingestion. Unintentional ingestion can occur from coniine when similar plants are mistaken for parsley, anise (seeds), or carrot plant. It is tuberous, similar to turnip roots. 

Lepage, M. (1967) Identification and composition of turnip root lipids. Lipids 2,244-250. 

Praporotiun Turnip roots are boiled and mashed, or cooked with other items in inuied dishes. Souihem cooks prepare luirip gieens as a hot vegetable, often nwed wilh bacon or pork. 

Bailed turnip roots have a high water content 194%) end are hm in cafoiies 123 heal per 100 gl and piman fO.6%1. They aia a tea source of vitamin C. 

Fig. V-37. White turnips. Root v etables are a good source of vitamin B-13. (Courtesy, Dept of Food Servte and FHuman Nutrition, University of...

Griffiths, D.W., Birch, A.N.E. and Macfarlane-Smith, W.H. (1994) Induced changes in the indole glucosinolate content of oilseed rape and forage rape (Brassica napus) plants in response to either turnip root fly or artificial root damage. J. Scl Food Agric., 65,171-178. 

Lepage M. Identification and composition of turnip root lipids. 

Some aspects of the catabolism of cystine in Brassica species have already been discussed in Section V,A. Mazelis et al. (1982) and Hamamoto and Ma-zelis (1986) reported cystine lyase preparations from turnip roots and broccoli buds which were active against cystine and S-alkylcysteine sulfoxides but were inactive toward cystathionine. Hall and Smith (1983) purified two isoenzymes of cystine lyase from cabbage leaves, the more active of which was inactive toward cystathionine. Both isoenzymes supported the production of pyruvate from 5-methylcysteine sulfoxide at rates faster than those obtained with L-cys-tine. However, the values for these substrates were considerably greater than... 

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