Turnip greens are edible. They have a strong flavor and are often sautéed with onions and garlic and cooked with bacon (or the fake vegetarian bacon). Or you can just cook them with olive oil and garlic: the universal combination.
Hakurei Turnips are a small, white, gourmet variety of turnips, popular in Japan. These white salad turnips, usually about the size of a golf ball (though sometimes they surprise us!), taste like a mild, juicy radish. They are tender and sweeter than most varieties so can be enjoyed raw. You may also use them in stir fries, soups or with other baked root veggies. Remember to eat the greens! Turnip greens are one of the most nutritious greens you can eat. They’re a bitter green, sometimes with a peppery kick, and are best cooked to tone down their assertiveness. Turnip greens are super high in calcium, and an excellent source of many vitamins, including K, A, C, E B6, folate, manganese, fiber and copper, and full of cancer-fighting phytonutrients. The turnip root is also rich in phytonutrients as well as a very good source of vitamins C, E, K, B2, B6, B9, and magnesium and potassium.
The turnips are quite mild and can be grated into salad, or steamed and eaten with butter and salt.