Grown for its edible root and leaves. The plants resemble Turnips but vary in the smooth, waxy, blue-green leaves; the root that is larger, globe-shaped, and light yellow; and the neck that is distinctly leafy. The roots are eaten cooked (often in the same ways that potatoes are prepared) and should be harvested when small, about 3-4 inches across. Leave in the ground as long as needed (only if the ground doesn’t freeze) or harvest and store for many months. The leaves are also edible and are very strongly flavored. Harvest them at any time and use in salads or in cooking like other winter greens.