Fresh turnips can be stored whole in a bag in the refrigerator crisper for 1 to 2 weeks. Turnips can be stored in the freezer for several months, but must first be cooked to prevent enzyme breakdown. Peel, chop, and blanch quickly before storing in a freezer-safe container.

Turnips can be used in raw and cooked preparations, and it is suggested that they be peeled to reduce bitterness. They can be sliced and chopped and used in soups and stews, or grated and eaten raw in salads and coleslaws. In the Mediterranean, turnips are commonly sliced and eaten raw with a little olive oil, vinegar, pepper and salt. Turnips can be roasted, boiled or mashed, pairing well with olive oils or butter. Complementary herb pairings include thyme, tarragon, fennel and chives

Flat turnips contain vitamins A, B, C and E, as well as folic acid, calcium, zinc, copper, fiber and manganese. They contain glucosinolates, which can help with liver health and may be effective in preventing tumor growth. Flat turnips have anti-inflammatory benefits and contain antioxidants that have been studied for their ability to fight free radicals in the body.