Turnips can be sold with or without their greens in grocery stores. If you plan on eating the greens, pick turnips that are firm and unblemished with bright and perky greens. Avoid any with wilted leaves or stems. However, if you plan on just eating the roots, the conditions of the greens don’t matter.
Young turnips are small and tender. Occasionally they will have not developed the purple blush. These are slightly sweeter and are better to eat raw than the larger, more mature turnips. Bigger turnips can be hard, but are great to use in roasting, soups, or added to mashed potatoes or carrots.
Pick turnips that are firm, unblemished, and have a nice, bright blush to them.
How to Store
If there are greens attached, cut the greens and store separately for up to a week in a plastic bag in the fridge. Store trimmed, raw turnips in the fridge, loosely in a plastic bag. They can stay good for up to two weeks. Like most root vegetables, they are best stored in a cool, dark place.