The turnip is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock. Turnips are notably popular in Europe, particularly in its colder parts, because they grow well in cold climates and can be stored for several months after harvest. The most common type of turnip marketed as a vegetable in Europe and North America is mostly white-skinned apart from the upper 1–6 centimeters, which protrude above the ground and are purple, red, or greenish wherever sunlight has fallen. This above-ground part develops from stem tissue, but is fused with the root. The interior flesh is entirely white. The entire root is roughly spherical, but occasionally squircle in shape, about 5–20 centimeters in diameter, and lacks side roots. The taproot (the normal root below the swollen storage root) is thin and 10 centimeters or more in length; it is trimmed off before marketing. The leaves grow directly from the above-ground shoulder of the root, with little or no visible crown or neck (as found in rutabagas). Turnip leaves are sometimes eaten, and resemble mustard greens; varieties specifically grown for the greens resemble mustard greens more than those grown for the roots, with small or no storage roots. Varieties of B. rapa that have been developed specifically for use as leaf vegetables are called Chinese cabbage. Both leaves and root have a pungent flavor similar to raw cabbage or radishes that becomes mild after cooking. Varieties available are Purple Top, Seven Top, Shogin and White Egg.