Turnips: A European Staple for the American Garden

Relatively obscure in the U.S., turnips are a staple in many European kitchens.

About This Plant

Turnips mature in ~2 months. Fall crops are sweeter and more tender than spring crops, with fewer insect problems. Young turnips are so tender you can peel and eat them like an apple. Many southern gardeners grow turnips primarily for greens. Both roots and greens are highly nutritious. To stretch harvest over 2–3 months, plant 2–3 varieties in the first planting—roots mature at different times. You can also harvest some early as greens and small roots for fresh eating. Any turnip can be grown for greens if harvested young—no special varieties needed.

Site Selection

Select a site with full sun and well-drained soil. Loosen soil to 12–15 inches and mix in a 2- to 4-inch layer of compost.

Planting Instructions

For best results, sow spring crops as soon as soil can be worked. Broadcast seed over a well-tilled bed. Rake to cover with ½ inch of soil or use a tiller on shallow setting.

Care

Don't thin if growing for greens only. For roots, thin seedlings to 2–4 inches apart when 4 inches tall. Water deeply once weekly (~1 inch) to prevent tough, bitter roots. Mulch heavily. Contact your extension office for root maggot controls.

Harvesting

Harvest at any size during the season. In fall, dig mature roots before the ground freezes and store in a cool place.