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Turnips

Turnips

(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.

COOK IT! Turnip Recipes HERE 

GROW IT! Turnip Growing Tips HERE

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Boule D'or Turnip
TN113
$2.50
Rating:
98%
12 Reviews
The “Golden Ball” or “Orange Jelly” variety has been a mainstay of European turnips for over 150 years. This seed came to us from France where this old turnip is still cherished, written about and grown. It has a finer flavor than many of the white fleshed varieties as the yellow flesh is sweeter and milder. Lovely color.
Hida Beni Red Turnip
TN124
$3.00
Rating:
0%
Supremely crisp, sweet and mild, the white and red, fine-grained flesh makes this a top fresh-eating salad turnip. These beautiful, large, red-skinned turnips are cultivated mainly in Takayama City, Japan. Its origin was from a former part of Takayama called Hachigago, where a local turnip of reddish-purple hue was widely grown. In 1918, this red-colored mutant was discovered from these Hachiga turnips and named Hida Beni Red Turnip. It is excellent for making pickles and matures in just 45-50 days.
Hinona Kabu Turnip
TN108
$3.00
Rating:
80%
3 Reviews
This magnificent, mild and delicious turnip is two-toned with a lovely, violet-colored top and brilliant white base. The long, slender roots can grow from 1’ to 2’ in length. These also taste amazing pickled, raw, or cooked. Lord Gamou Sadahide, builder of the Otowa castle in Japan, found this turnip in Hino around 1470. The turnips are typically eaten pickled, which is called Sakura Zuke (Cherry Blossom Pickles). Because of the pale pink color and flavor, the pickled turnip was gifted to Emperor Kashiwabara (1500-1526) for naming. The Emperor then wrote a poem about the pickles in return. Noguchi Seed Company says the seed was spread by a seed seller Genbei in the Hokan era (1751-1763).
Nagasaki Akari Kabu
TN119
$3.00
Rating:
60%
1 Review
A stunningly beautiful and delicious turnip traditionally grown in lovely Nagasaki, Japan. This sweet turnip has a plum to wine color skin with a hint of delicate purple in the sweet, crisp flesh. Great for pickling and a delicious raw turnip for fresh eating and salads. Ready 50 days from sowing. Incredibly good!
Purple Top White Globe Turnip
TN103
$2.25
Rating:
94%
13 Reviews
A popular market variety, heirloom (pre-1880), productive and easy to grow; giant roots. Skin is purple-white.
Tokinashi Turnip
TN121
$3.00
Rating:
100%
12 Reviews
This 50 day white turnip is a traditional vegetable of Japan and listed among the illustrious group of Dento Yasai, or traditional cultural vegetables of Japan. Father of forest gardening, Masanobu Fukuoka, grew this variety as a wild under-story crop. With a reluctance to bolt or become pithy, this popular type has an incredible sweet taste and rich flavor. The roots are nice and smooth with crisp, white flesh of excellent quality. Can be planted in early spring or late summer, into fall, and enjoyed all year long! The crunchy, juicy roots are enjoyed fresh or pickled.
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