Swedes are rich in vitamin C, fibre and potassium. Each part of a swede can be consumed, the roots can be prepared in a variety of ways, and the leaves are consumed as a leafy vegetable.

The skin can be peeled before cooking, and the vegetable can be boiled, mashed, roasted, or used in stews and soups. It is a popular ingredient in traditional dishes in Northern Europe, such as the Scottish dish “neeps and tatties” (mashed turnips and potatoes).

In some parts, the roots and tops are also used as livestock feed.

Turnips have a slightly sweet and earthy taste and can be eaten both raw and cooked. They are rich in vitamins and minerals like Vitamin A and C, calcium, folate, magnesium, potassium and phosphorus.

Turnips are often used in a variety of dishes and can be boiled, roasted, mashed, or added to soups and stews. They are often combined with other root vegetables like carrots and potatoes. Turnip greens are also edible and can be cooked like spinach or added to salads.