Turnip

Type: Vegetable

Rotation Group: 4, Brassicas


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PURPLE TOP MILAN

The classic flat-rooted turnip. Produces reliable yields of medium sized roots. The white flesh is truly delicious and the leaves are great used as 'greens'.
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SNOWBALL

A very popular, quick-growing, round variety with white skin and solid flesh of mild flavour. Specially recommended for table and exhibition.
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GOLDEN BALL

Yellow skinned and with a sweet, yellow flesh, Golden Ball is one of the best maincrop turnips. It is also a good keeper and a fine variety for exhibition work. Leaves can be cut and steamed as 'greens'.
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SWEET BELL

A truly unique turnip, with an exquisite flavour which can be likened to a melon. It is very juicy and tastes equally good sliced or grated in a salad or lightly steamed and served hot.

Site, Soil and Preparation

Turnip like cool, moisture-retentive soil, in an open, sunny location. Add lime to acid soils - the soil pH should be at least 6.8.

Indoor Sowing

Turnip should be sown direct outdoors.

Outdoor Sowing

Sow seeds thinly in shallow drills, 20mm (3/4in) deep. Space rows 230-300mm (9-12in) apart for early varieties, 300mm (1ft) apart for maincrops.

Thinning

Thin out seedlings until they are eventually 100-150mm (4-6in) apart for early varieties, and 230mm (9in) apart for maincrops.

Transplanting

Transplanting of turnip seedlings should not be needed.

Care

Water regularly, especially during dry weather, otherwise the roots will be small and woody. Dry conditions can also cause plants to bolt (flower), which stops the root swelling.

Harvest

Harvest when they are young and tender, the size of a golf ball for eating raw, or the size of a tennis ball for cooking.