The young leaves are eaten as a potherb and are very rich in beta-carotene. They are usually boiled with at least one change of water to reduce bitterness. Also known as arugula or roquette, this low growing plant produces distinctive spicy flavored greens in six to eight weeks. It prefers cool nights. Young leaves add a snappy flavor to salads while older leaves are stronger flavored and are best steamed or stir fried.
Turnips are an important root crop throughout the world's temperate zones.
The young leaves are eaten raw in salads or more commonly as a cooked potherb. Like other members of the cabbage family, turnip greens are a very nutritious and easily produced food. Some varieties have been selected that produce abundant foliage at the expense of the root crop. The flowering stems of one variety are called broccoli raab or rapini and are a specialty food in many European markets. The most salt tolerant and one of the most heat tolerant members of the cabbage family, carinata produces a large volume of mild flavored greens very quickly.