(B. rapa) European crop, used for its leaves, roots, occasionally
blossoms, and as a fodder crop since at least Roman times. Turnips
are under-appreciated by todays gardeners, but, properly grown,
they make a superb storage crop for use through the winter. They
should be direct-sown in ordinary garden soil, well-worked and
free of stones, about two months prior to first frost of autumn.
Thin to stand 6 inches apart; thinnings may be used as greens.
Roots are ready in from 35-70 days, depending upon the variety,
and may be stored in the fridge, an unheated garage, root cellar,
or right in the ground, if properly mulched.
An improved Milan turnip; the roots are very flat, white with purple...
The "Golden Ball" or "Orange Jelly" variety has been a mainstay of European...
(Navet Blanc Plat Hatif) Described by Vilmorin as: "Root exceedingly flat,...
A tasty turnip with sweet, lightly golden flesh; fine flavored. A good...
New! The name simply translates to purple turnip, but this elongated variety...
The very tender, white roots are cylindrical, 5"-6" long and 2" wide with...
New! (Norfolk Purple Top) Late, globe to barrel shaped, purple top, This...
A nice yellow turnip with sweet, flat roots that mature quickly. In 1916...
A popular market variety, heirloom (pre-1880), productive, and easy to...
Here is the bright red Oriental turnip that has become so hard to find!...
A popular Japanese variety that has high quality, smooth white roots and...
Mentioned as the main market variety supplying the London, England markets,...
This very old pre-1880's heirloom was a top market variety in the U.S....