Description
The Grelos de Galicia PGI is the vegetative part, destined for human consumption, of plants of the species Brassica rapa L. var. rapa (commonly known as the turnip), from the variety groups corresponding to the Santiago and Lugo ecotypes, and the registered commercial varieties "Grelos de Santiago" and "Globo blanco de Lugo", which represent these two ecotypes. The designation "grelos" is used indiscriminately to mean the leaves and vegetative stems gathered throughout the life cycle of the plant, called nabizas (turnip greens), and the leaves and flower spikes obtained immediately before flowering, known in many parts of Galicia as cimos.
Production Area
The production area of Grelos de Galicia PGI covers all the municipalities in the Autonomous Community of Galicia.
Production Method
The seed is sown broadcast from the middle of August. Harvesting is carried out manually, preferably at times of the day when the temperature is lower. The plants require very careful handling to prevent damage to the leaves. The product may also be harvested using mechanical means when it is to be processed subsequently. On the same day as harvesting, taking great care not to damage the product, the turnip greens are sent to the store for handling or to the processing undertakings as the case may be.
Appearance and Flavour
The Grelos de Galicia PGI has a taproot, with a swollen upper part which is joined to a straight stem branching from the neck. Petiolated, hairy lower leaves, with small, broad lateral lobes, which become larger at the top with upper flower leaves of an oblong spear shape, with two large rounded auricles, hairless and embracing the stem. Turnip greens are consumed after being cooked. The Grelos de Galicia PGI have an intense green colour, which darkens as the plant gets ready to flower. It has a slightly acid and rather bitter taste, slightly fibrous texture, more accentuated if the variety has narrow leaves with a large percentage of petioles; rather soft because of the low fibre content.
History
The inclusion of turnips in crop rotation is documented in the 13th century in various municipal texts and sales documents relating to "turnip" farms. References can be found, for instance, in the writings of Ramón Otero Pedrayo, the famous writer who wrote on a variety of subjects (Guía de Galici', 1926), the food critic, Ángel Muro (Almanaque y conferencias culinaria', 1890-1905), and the novelists Emilia Pardo Bazán (La cocina española antigu', 1912), Manuel María Puga y Parga (La cocina práctica, 1905) and Álvaro Cunqueiro (A cociña galega, 1973).
Gastronomy
The Grelos de Galicia PGI turnip greens are not consumed raw. To render them edible, they must be cooked for a period which varies depending on their phenological development. Turnip greens are an essential ingredient in some of the most typical Galician dishes such as Caldo or Pote galleg', Cocido and Lacón con Grelos, and they are the element which distinguishes Galician cuisine from that of other regions.
Marketing
The product is sold as Grelos de Galicia PGI. The Grelos de Galicia PGI are sold fresh, frozen and preserved. Fresh turnip greens will be marketed in uniform batches in line with origin and variety, using traditional bunches weighing approximately 0,5 kg or 1 kg whilst the frozen ones will be graded, washed, scalded and in some cases cut into pieces prior to freezing, then packaged in appropriate containers. The preserved turnip greens will be processed naturally, adding only water and salt to the covering liquid, with no acidification in tins or glass jars.
Distinctive Features
The Grelos de Galicia PGI turnips are suited to damp climates and moderate temperatures, and are resistant to frost. They also require fertile soil that has high organic matter content and is of average consistency, deep and loose, and well-drained but with high relative humidity. These weather and soil conditions are found in large parts of Galicia.
