Baby turnips, also called spring or salad turnips, are turnips (Brassica rapa) harvested young, giving a small, tender root with a milder, sweeter flavor and less bitterness than a mature turnip. They can be eaten raw in salads and slaws, or roasted, sautéed, braised, or pickled; their greens are edible too and cook the same way as other leafy greens. They pair well with herbs like thyme and parsley, citrus, garlic, and other root vegetables such as carrots and beets. In Japan, baby turnips (kabu) are commonly pickled and served as a side dish.