The turnip “root” is formed by the thickening of the primary root of the seedling together with the base of the young stem immediately above it. The stem remains short during the first year; the leaves, forming a rosettelike bunch at the top of the root, are grass-green and bear rough hairs. In the second season the bud in the centre of the rosette forms a strong, erect, branched stem bearing somewhat glaucous smooth leaves. Stem and branches end in clusters of small, bright yellow flowers, which are succeeded by smooth, elongated, short-beaked seed pods.

The rutabaga differs from the turnip in several ways: its first foliage leaves are glaucous, rather than grass-green, in colour, and the later leaves are smooth and glaucous; the root bears a distinct neck with well-marked leaf scars; the flesh is firmer and more nutritious; and the roots keep much better during winter. The white-fleshed varieties of rutabaga have a rough, green skin and are of irregular form; the flowers have a bright canary colour. Yellow-fleshed rutabagas have a smooth skin of a green, purple, or bronze colour; flowers are buff yellow or pale orange.

Both the turnip and rutabaga are cool-season crops. The rutabaga grows less rapidly, requiring a longer season. In the lower latitudes turnips are sown either in early spring or in late summer, developing rapidly enough to produce a crop before extremes of summer or late fall weather occur. Rutabagas, however, are sown only as a main or late crop and are more hardy to cold. Rutabagas are extensively cultivated, often as a cattle fodder crop, in Canada, Great Britain, and northern Europe and to a lesser extent in the United States.

Young turnip roots are eaten raw in salads or pickled, and the young leaves may be cooked and served. The roots are also cooked and served whole or mashed and are used in stews.