The turnip - Brassica rapa var. rapifera - belongs to the Brassica genus and the Brassicaceae family. This large family comprises some 375 genera and 3,200 species. Its leaves are edible and have just as many virtues as the root. Turnips can be eaten raw or cooked. When young, it is eaten with the skin. Its flavor is delicate, both sweet and bitter. It goes well with sauces and stews, but can also be eaten plain or steamed.
Depending on the variety, turnips can take on a round, flat or long shape, as well as different colors: white turnips with purple, pink or green collars, yellow turnips... Some varieties can be sown from spring to autumn, while others, more suitable for preserving, can be sown from summer to autumn. All our turnip seeds are organic, free of rights and reproducible.
Sowing advice: from March to September, depending on the variety, sow turnip seeds directly in the ground, after the last frosts, in rows 25 to 30 cm apart. Choose a sunny position and humus-rich soil. Cover the seeds lightly, press down and keep the soil cool. Thin to 10 cm when plants have 5 to 6 leaves. Turnips cannot be transplanted. Harvesting generally takes place 2 months after sowing. Harvesting takes place from May to August for plants sown from March to June, and from September to November for plants sown from July to September. Beware: it does not appreciate drought, as it makes the root fibrous. Prefer light, regular watering, especially in hot, dry periods. Watch out for pests, especially flea beetles, which perforate young leaves with a multitude of tiny holes.
Storage tip: harvest roots before the first frosts and store in a cellar, silo or gauge to keep them throughout the winter. They can also be left in the ground in the vegetable garden, protected from frost by generous mulching.
