A timeless heirloom variety, ancient yet still tops with turnip lovers
Turnip lovers prize its deliciously sweet and tender white roots. The turnips are often 4" and sometimes 6" across, handsomely blushed with pink to purple at the crown. Young leaves make the classic cooked 'southern greens'.
Sow turnip seeds in well-worked soil in full sun in early spring, again in late summer for fall crop. In frost free areas, sow in fall. Roots benefit from a soil that is light, loosened deeply, and free of stones. Consider using a soil amendment light sand if soil is heavy. Sow thinly in rows 11/2-2’ apart and cover with 1/2" of fine soil. Firm lightly and keep evenly moist. Seedlings emerge in 7-14 days.
How to Grow
Thin turnip plants to stand about 4" apart when seedlings are 1-2" high. To prevent soil-borne pests and diseases, do not plant cabbage family members in the same place 2 years in a row.
For turnip greens, pick 4 weeks after sowing or wait until the roots develop and harvest turnip roots when they reach 2-3" in diameter, no less than 30 days after sowing. If you grow turnips in the spring, be sure to harvest roots before hot weather arrives so they will not grow too large or woody and pithy. Harvest fall turnips after a frost for a sweeter flavor. To extend your harvest, mulch heavily in the fall to keep the ground soft. Eat turnips raw or cooked. The thinned turnip seedlings are also delicious on top of sandwiches or salads. Rinse thoroughly before use.