Brassica rapa, Rapifera Group
Family: Brassicaceae

While somewhat scorned by those of Anglo-Saxon origin, the turnip is well thought of by French, Japanese and Middle Eastern cooks. The swollen root of the turnip is used as a cooked vegetable, generally boiled or steamed. Alternatively, it can be braised or pickled, or made into dumplings. The tender, green leaves can be sauteed or steamed.

Varieties

Brassica rapa is a hardy, cool-climate biennial, treated as an annual. The numerous cultivars include early types, which are very suitable for spring and summer cropping, and hardier, later types for autumn and winter cropping.

Cultivation

Turnips must be grown rapidly and are best when pulled and eaten just before full maturity. Grow from seed sown direct in early spring through to autumn. Any well-drained garden soil is suitable, but soil enriched with manure is ideal. Sow seed 1 cm (½ in) deep in rows 30 cm (12 in) apart and thin seedlings to 10-15 cm (4-6 in). Water regularly and thoroughly. Applications of liquid fertilizer will keep plants growing rapidly. Early maturing varieties may be ready to pull in eight to ten weeks, while later maturing types should be forked up. Roots should not become too large or they will be tough. Twist off the tops and store in a cool, dry place, or in perforated plastic bags in the refrig­erator. To have a continuous crop, make succes­sive sowings over a few weeks. Turnips are sus­ceptible to various pests and diseases, including flea beetles and clubroot.

Climate

Zone 6.