All About Turnips
Your complete guide to turnips - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Turnips Last?
Storage times and freshness tips for turnips in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Cooked Turnips (Fridge)3-5 days
Signs of Spoilage
Slimy texture, sour or unpleasant smell (fermented or rotten), visible mold growth, discoloration (unusual darkening or off-colors).
How to Check
Visually inspect for mold or any unusual discoloration. Smell the cooked turnips: a sour, fermented, or 'off' smell is a clear sign of spoilage. Touch the texture; if it's slimy or excessively watery, discard it.
Storage Tips
Store cooked turnips in an airtight container to prevent odor absorption from other foods and to maintain freshness. Cool cooked turnips quickly before refrigerating (within 2 hours of cooking) to prevent bacterial growth.
Raw Whole Turnips (Fridge)2-4 weeks
Signs of Spoilage
Soft spots, slimy texture, mold growth (fuzzy white, black, or green patches), shriveling or excessive dryness, strong pungent or sour odor, discolored patches.
How to Check
Visually inspect for any dark spots, mold, or significant shriveling. Touch the turnip: it should feel firm and crisp. If it feels soft, mushy, or slimy, it's likely spoiled. Smell the turnip: a fresh turnip has an earthy, slightly peppery scent; a strong, sour, or putrid odor indicates spoilage.
Storage Tips
Store unwashed turnips in a perforated plastic bag or an open container in the crisper drawer of your refrigerator. If greens are attached, remove them before storing as they draw moisture from the root, shortening its shelf life. Do not wash until just before use.
Raw Whole Turnips (Cool, Dark Place)1-2 weeks
Signs of Spoilage
Similar to fridge storage: softness, excessive shriveling, mold, or off-odors. They tend to dry out faster than in the fridge.
How to Check
Visually check for shriveling, mold, or dark spots. Feel for firmness; if it's soft or spongy, it's past its prime. Smell for any sour or unpleasant odors.
Storage Tips
This method is less ideal for most modern homes compared to refrigeration, as typical pantry conditions are often too warm and dry. If using this method, ensure the spot is genuinely cool (around 50-60°F / 10-15°C) and dark, away from direct sunlight or heat sources.
Frozen Turnips (Freezer)10-12 months
Signs of Spoilage
Severe freezer burn (large, dry, discolored patches), strong off-odor when thawed, excessively mushy or disintegrated texture after thawing (beyond typical cooked softness), unusual color changes.
How to Check
Visually check for signs of freezer burn or unusual discoloration. After thawing, smell a small portion; if it has a strong, unpleasant, or rancid odor, it's best to discard. The texture after thawing might be softer than fresh, but it shouldn't be completely disintegrated or excessively watery.
Storage Tips
For best quality and safety, turnips should be blanched before freezing. Peel and dice turnips, then blanch in boiling water for 2-3 minutes. Immediately cool in ice water, drain thoroughly, then pack into airtight freezer bags or containers, removing as much air as possible. Label with the date of freezing.