γογγυλίδος δισσὴ γὰρ ἰδ᾽ ἐκ ῥαφάνοιο γενέθλη
μακρή τε στιφρή τε φαείνεται ἐν πρασιῇσι.
καὶ τὰς μὲν θ᾽ αὕηνον ἀποπλύνας βορέῃσι,
προσφιλέας χειμῶνι καὶ οἰκουροῖσιν ἀεργοῖς:
θερμοῖς δ᾽ ἰκμανθεῖσαι ἀναζώουσ᾽ ὑδάτεσσι.
τμῆγε δὲ γογγυλίδος ῥίζας （καὶ ἀκαρφέα φλοιὸν
ἦκα καθηράμενος） λεπτουργέας, ἠελίῳ δὲ
αὐήνας ἐπὶ τυτθὸν ὁτὲ ᾿ν ζεστῷ ἀποβάπτων [dip]
ὕδατι δριμείῃ πολέας ἐμβάπτισον [soak] ἅλμῃ,
ἄλλοτε δ᾽ αὖ λευκὸν γλεῦκος συστάμνισον ὄξει
ἶσον ἴσῳ, τὰς δ᾽ ἐντὸς ἐπιστύψας ἁλὶ κρύψαις.
πολλάκι δ᾽ ἀσταφίδας προχέαις τριπτῆρι λεήνας
σπέρματὰ τ᾽ ἐνδάκνοντα σινήπυος. εἰν ἑνὶ δὲ τρὺξ
ὄξεος ἰκμάζουσα καὶ ὠμοτέρην ἐπὶ κόρσην
ὥριον ἁλμαίην αμυσαι κεχρηόσι δαίτης.

Of turnip and cabbage, in truth, two families appear in our gardens, long and solid. The latter you wash and dry in the north wind, and they are welcome in winter even to the idle stay-at homes; for soaked in warm water they come to life again. But the other, the turnip roots, you cut in thin slices, gently cleaning away the undried outer skin, and after drying them in the sun a little, either dip [βάπτω] a quantity of them in boiling water and soak [βαπτίζω] them in strong brine; or again, put equal parts of white must and vinegar in a jar together, then plunge the slices in it, having dried them off with salt. Often, too, you may pound raisins and biting mustard-seeds with a pestle and add it to them. When cream of tartar forms, and the top grows more and more bitter, then 'tis time to draw off the pickle for those who seek their dinner.

1. to dip repeatedly, to immerse, to submerge (of vessels sunk)
2. to cleanse by dipping or submerging, to wash, to make clean with water, to wash one's self, bathe
3. to overwhelm

γογγυλίδος δισσὴ γὰρ ἰδ᾽ ἐκ ῥαφάνοιο γενέθλη
μακρή τε στιφρή τε φαείνεται ἐν πρασιῇσι.
καὶ τὰς μὲν θ᾽ αὕηνον ἀποπλύνας βορέῃσι,
προσφιλέας χειμῶνι καὶ οἰκουροῖσιν ἀεργοῖς:
θερμοῖς δ᾽ ἰκμανθεῖσαι ἀναζώουσ᾽ ὑδάτεσσι.
τμῆγε δὲ γογγυλίδος ῥίζας （καὶ ἀκαρφέα φλοιὸν
ἦκα καθηράμενος） λεπτουργέας, ἠελίῳ δὲ
αὐήνας ἐπὶ τυτθὸν ὁτὲ ᾿ν ζεστῷ ἀποβάπτων [dip]
ὕδατι δριμείῃ πολέας ἐμβάπτισον [soak] ἅλμῃ,
ἄλλοτε δ᾽ αὖ λευκὸν γλεῦκος συστάμνισον ὄξει
ἶσον ἴσῳ, τὰς δ᾽ ἐντὸς ἐπιστύψας ἁλὶ κρύψαις.
πολλάκι δ᾽ ἀσταφίδας προχέαις τριπτῆρι λεήνας
σπέρματὰ τ᾽ ἐνδάκνοντα σινήπυος. εἰν ἑνὶ δὲ τρὺξ
ὄξεος ἰκμάζουσα καὶ ὠμοτέρην ἐπὶ κόρσην
ὥριον ἁλμαίην αμυσαι κεχρηόσι δαίτης.

Of turnip and cabbage, in truth, two families appear in our gardens, long and solid. The latter you wash and dry in the north wind, and they are welcome in winter even to the idle stay-at homes; for soaked in warm water they come to life again. But the other, the turnip roots, you cut in thin slices, gently cleaning away the undried outer skin, and after drying them in the sun a little, either dip [βάπτω] a quantity of them in boiling water and soak [βαπτίζω] them in strong brine; or again, put equal parts of white must and vinegar in a jar together, then plunge the slices in it, having dried them off with salt. Often, too, you may pound raisins and biting mustard-seeds with a pestle and add it to them. When cream of tartar forms, and the top grows more and more bitter, then 'tis time to draw off the pickle for those who seek their dinner.