Pistoiese Turnip (Brassica rapa)

Pistoia Turnip or Martello Turnip (Brassica rapa): One of the most famous historical varieties of Tuscany. It is distinguished by its white root with purple hues at the base, with a characteristic elongated and flattened shape, reminiscent of a hammerhead. Its crunchy flesh is sweet but with a characteristic slightly spicy aftertaste, perfect for cooking or in traditional dishes. It is grown for its leaves, known as "rapi," while in southern Italy it is called "cime di rapa." In various areas of Tuscany and border regions (such as the Lake Trasimeno area, historically linked to trade with Tuscany), cultivation has focused on the production of leaves and inflorescences, locally called rapi, pulezze, or camette. These ecotypes are sown in late summer (August-September) to harvest the tender shoots throughout autumn and winter. The Tuscan leaves tend to be a blue-green color (sky blue) and give off a markedly bitter and savory flavor, enhanced when "sauteed" in a pan with garlic, oil, and chili pepper.
Like other turnips, it is easy to grow, but since the plant has to be kept in the ground for a longer period of time, it is necessary to earth up the plants so as not to make them lodge.