Turnip Tops or Turnip Greens
Boiled as green vegetables. Known at least since Evelyn 1699. "They make very nice sweet greens, and are esteemed great purifiers of the blood and juices." (Eaton 1822).
Original Receipt in Evelyn 1699;
34. Turnep. Take their stalks (when they begin to run up to seed) as far as they will easily break downwards: Peel and tie them in Bundles. Then boiling them as they do sparagus, are to be eaten with Melted Butter.
Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);
TURNIP TOPS. These are the shoots which come out in the spring from the old turnip roots, and are to be dressed in the same way as cabbage sprouts. They make very nice sweet greens, and are esteemed great purifiers of the blood and juices.
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