Wash the roots and foliage under cool running water. Cut off the leafy tops to within ½ inch of the root.
Shake the excess moisture from the leaf top. Pat the foliage and the root dry with a paper towel.
Place the leafy tops in a plastic storage bag or container. Place a dry paper towel inside the bag to absorb the excess moisture during storage. Store in the vegetable drawer of the refrigerator for up to one week.
Seal the roots into a perforated plastic bag. Store the roots in the fridge or in a cool root cellar for two to four months.
Inspect the roots regularly for signs of rot, such as soft spots. Use or dispose of any declining turnips immediately; otherwise the rest of the stored roots may begin declining.