(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

Boule D'or Turnip TN113

The “Golden Ball” or “Orange Jelly” variety has been a mainstay of European... Read More
Hida Beni Red Turnip

Hida Beni Red Turnip TN124

Supremely crisp and mild, the white and red, fine-grained flesh makes this... Read More
Hinona Kabu Turnip

Hinona Kabu Turnip TN108

This magnificent, mild and delicious turnip is two-toned with a lovely,... Read More
Nagasaki Akari Kabu

Nagasaki Akari Kabu TN119

A stunningly beautiful and delicious turnip traditionally grown in lovely... Read More
Purple Top White Globe Turnip

Purple Top White Globe Turnip TN103

A popular market variety, heirloom (pre-1880), productive and easy to... Read More
Tokinashi Turnip

Tokinashi Turnip TN121

This 50 day white turnip is a traditional vegetable of Japan and listed... Read More
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