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turnip
A vegetable grown in temperate climates for its white, bulbous taproot and leaves, both rich in vitamins. In Japanese cuisine it is usually eaten raw, marinated, or pickled. It is also part of Nanakusa-no-sekku.
Examples
A vegetable grown in temperate climates for its white, bulbous taproot and leaves, both rich in vitamins. In Japanese cuisine it is usually eaten raw, marinated, or pickled. It is also part of Nanakusa-no-sekku.
