(43 Days) Sweet, crisp, white flesh with spicy, red skin. Internal red splashes of colour add to the appeal when sliced. The dark green tops have attractive red stems and can be used in salads, or cooked on their own or with the roots.
These vibrant and beautiful turnips can be boiled, roasted, steamed, or eaten raw. Their flavor is among the freshest of all root veggies, as they’re a little sweet, and somehow very light on the palette. Mash some up with other roots for a bit of a kick, slice them up and put them on your salad for some extra zip, roast them along side your root medley and they won’t disappoint.
Sow turnip seed as early as soil can be worked in the spring. Sow early spring through late summer in a 5 to 10 cm (2-4 in) wide band, seeds 2 cm (1 in) apart (35 seeds/ft.) for small turnips. Best when harvested early at 3 to 5 cm (2-3 in) in diameter. Young, radish-size turnips in about 30-40 days, full size in 40-50 days. Roots are smoothest when small. Fertilize with 10-52-17 and liquid seaweed for vibrant healthy roots.