Turnip

Hebrew: לֶפֶת, leffet
Family: Cruciferae (Brassicaceae)
Scientific name: Brassica rapa

The turnip is a vegetable from the Cruciferae family used for human consumption and animal fodder. The edible parts of the vegetable are the leaves consumed after cooking (like spinach), and its thick root eaten raw, pickled, and cooked.

Turnips are mentioned often in Rabbinic literature in contexts such as kilayim, ma’aserot, ritual purity, and elsewhere. According to all of the commentaries and researchers, the leffet mentioned by the Sages is identical to the vegetable of the same Hebrew name used today, the turnip. The plant was known in our region at least since the times of the Mishnah.

Shabbat: Turnips are mentioned as a vegetable that can be stored in the ground after harvest. As long as its leaves remain exposed above the soil, this is not considered planting; similarly, it is permissible to gather them on Shabbat.

Kilei zera’im & kilei hakerem (interplanting mixed species – annuals & grapevines): Since turnips are classified as vegetables, they should not be planted near other edible annuals or grapevines. However, kilei zera’im restrictions to not apply to turnips stored in the ground after harvest.