(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.