Turnip: sowing, growing and care

Description and Botany

The turnip is believed to originate from an area extending from the eastern and central Mediterranean basin. However, tracing its history is challenging due to the often confusing and contradictory taxonomy, particularly regarding descriptions. From the Mediterranean, the turnip migrated to Northern Europe. There are, however, writings dating back to Pliny (early Christian era) mentioning six varieties, and Olivier de Serres (17th century) provided a well-developed description. The term “turnip” appeared in the 13th century, derived from the fact that there has been a significant effort in selections over the last two centuries.

The turnip, Brassica rapa subsp. rapa, is a biennial herbaceous plant cultivated as an annual. It is a root vegetable grown for its fleshy root. In the first year, the turnip forms a rosette of oblong, lyrate leaves, a bright green, covered with stiff hairs. It develops a main root (the turnip) and a secondary root located beneath the main one.

Depending on the selections, the root will develop different shapes, epidermis colours, flesh colours, flavours, and textures. Regarding shape, the root varies from spherical, more or less flattened, to elongated cylindrical like a carrot or swollen at the lower part like the variety ‘Des Vertus Marteau’. Its colour, for the spherical type, ranges from yellow, white, or purple, often bicoloured, purple at the neck and white at the secondary root. For the cylindrical types, black or white colours are predominantly found. It is also worth noting that young turnips have a fairly firm texture, which becomes hollow at the end of the growing cycle. During dry periods, the area just beneath the epidermis becomes fibrous, which partly explains its superior taste in off-season cultivation.

If it withstands winter cold, the turnip produces a flowering stem in the second year of cultivation. This stem is smooth and measures about 80 cm tall, flowering in spring. It bears flowers with petals arranged in a cross, which is a characteristic of the Brassicaceae family. Notably, the old name for the family – Cruciferae – highlighted this characteristic, as cruci = cross. The flowers develop into long, thin siliques, containing between 15 and 25 small seeds, brick red to black.

Botanical illustration of the turnip – A turnip in cultivation – Flowers and siliques

Turnip varieties

Turnip Early Flat Red - Vilmorin Seeds

The Early Flat Red Turnip with Whole Leaves is a very early variety to sow from February under cover, in a cold greenhouse for first harvests from April. This variety produces flattened roots, white and purple, with firm, sweet white flesh.

• Flowering time July to October
• Height at maturity 30 cm

See the product sheet

Turnip Milan Rouge - Brassica rapa

The Red Milan Turnip is an early variety to sow from February to March for harvests starting in May. It is a beautiful variety producing medium-sized, flattened roots, white with a reddish-purple collar. Its flesh is sweet, pleasantly fragrant, and of very good taste quality.

• Height at maturity 30 cm

See the product sheet

Turnip Early Auvergne - Vilmorin Seeds

The Early Auvergne Turnip is a variety that can be sown in spring and late summer for harvests two months later. It produces flattened purple roots with a white base. Its flesh is white, firm, and sweet, with good taste quality.

• Flowering time July to October
• Height at maturity 30 cm

See the product sheet

Turnip Giant Limousin

The Limousin Turnip is a variety native to Limousin that produces large white roots with white flesh. Sowing is mainly done in spring for a harvest within 2 to 3 months thereafter.

• Flowering time July to October
• Height at maturity 30 cm

See the product sheet

Turnip Plessis F1 - Vilmorin Seeds

The Plessis F1 Turnip is a selected hybrid, derived from a globe turnip, known for its good hardiness in cold conditions. It produces round turnips of a pinkish-purple colour, white at the purple collar, with firm, sweet white flesh. Sowing is done in summer for a harvest from December.

• Flowering time July to October
• Height at maturity 30 cm

See the product sheet

Turnip Golden Ball - Ferme de Sainte Marthe Seeds

The Golden Ball Turnip produces beautiful fleshy roots of a bright yellow colour, with sweet, firm, and highly fragrant flesh, of excellent taste quality. It is sown from late winter until August for a harvest 2 to 3 months later.

• Height at maturity 30 cm

See the product sheet

Turnip De Péronne

The Péronne Turnip is a variety traditionally grown by market gardeners in the Somme. It is a hardy variety, with a white root and purple collar, firm white flesh, sweet, and of good taste quality. Sow in summer for a harvest from autumn and winter.

• Flowering time July to October
• Height at maturity 30 cm

See the product sheet

Turnip De Croissy - Vilmorin Seeds

The Croissy Turnip is a variety that produces elongated, fleshy, pointed, and large turnips with a white epidermis, firm and sweet flesh. With good hardiness and early, it is sown from February to April and July to August for a harvest 2 to 3 months later.

• Flowering time July to October
• Height at maturity 30 cm

See the product sheet

Sow the turnip

Where and when to sow turnips?

Turnips can be sown throughout mainland France, they prefer light, cool, rich soils that are free of lime. They are sensitive to frost, drought, and very sunny exposures in summer.

Turnips have the advantage of being sown almost all year round: Spring turnips can be sown as early as February in forced cultivation and until April outdoors.

Summer turnips are sown in May, June, and July, while autumn and winter turnips are sown in summer during July and August. Each variety corresponds to an ideal sowing period that should be respected, but generally, sowing occurs:

• from mid-February to the end of March (under cover), for a harvest in early spring
  For example: ‘Milan to force with pink collar’, ‘Early Auvergne’, ‘Snowball White’
• from the end of March to the end of April, for a harvest in late spring – early summer
  For example: ‘Early flat red with whole leaves’, ‘Croissy’
• from May to July, for a harvest in late summer,
  For example: ‘White Globe with purple collar’, ‘Vertus Marteau’
• from mid-July to the end of August, for an autumn and winter harvest,
  For example: ‘Yellow Globe of Gold’, ‘Late Auvergne’, ‘Plessis F1’, ‘Long Black’

In a mild microclimate, it is possible to reseed as early as November. Sowing turnips is done directly in place, in well-prepared soil: the ground is weeded, loosened with a grelinette, levelled with a rake, and then raked to obtain fine soil.

How to sow turnips?

Turnips are sown sparsely (the seeds should be well spaced), at a depth of one centimetre in rows spaced 20 to 30 cm apart. As turnips are a root vegetable with small seeds, the soil must be carefully loosened and flattened before sowing.

To sow your turnip seeds:

1. Draw furrows 1 cm deep with the handle of a tool, for example.
2. Sow sparsely, placing one seed every 5 cm.
3. Cover the seeds with a little fine soil.
4. Lightly firm with the back of the rake.
5. Keep the soil moist to ensure quick germination.

As soon as the turnips have at least two leaves, thin out by keeping one plant every 10 to 12 cm. Do not replant the seedlings removed during thinning, as they do not appreciate being transplanted.

Germination of turnip seedlings

Cultivation, maintenance and association

Regular maintenance involves carrying out weeding, hoeing, and watering, as regularly as possible. These operations can be spaced out or significantly reduced if you mulch the soil with fine successive layers of dried grass clippings or dead leaves, for example.

The secret to successfully growing turnips lies in watering; it must be as regular as possible!

Regarding companion planting, turnips pair well with fennel, peas, beans, carrots, chicories, and lettuce. However, avoid planting them near vegetables from the same family, such as cabbages and radishes. Planting fennel next to turnips helps to repel flea beetles and turnip flies. If necessary, for better protection, use a cloche or insect netting. Carry out regular weeding and hoeing.

turnips in cultivation

In terms of crop rotation, avoid growing turnips in the same plot for 3 to 4 years.

Diseases and pests of turnip

Turnip generally grows without issues. However, during its cultivation, you may encounter:

• the turnip fly whose larvae devour the roots,
• flea beetles that perforate the leaves of brassicas in general,
• slugs and snails that attack young plants.

The Cabbage Fly

The cabbage fly Delia radicum is a common pest of turnip whose larvae devour the roots, leaving galleries accompanied by rot. This pest is particularly problematic in spring, from late March to May and then in September, which coincides with the peak growth periods of turnip!

As a preventive measure, it is possible to sow early in the year and alternate rows of fennel and turnips. But the best prevention is to place an insect-proof netting securely.

The Flea Beetles

Have your turnips survived the cabbage fly? Now you need to avoid the flea beetle! This insect arrives later than the fly, when it is hot and dry in summer. Flea beetles (Phyllotreta nemorum, Psylliodes chrysocephala) are small jumping beetles that will perforate the foliage of turnips, causing a significant slowdown in growth or even the death of young seedlings.

As a preventive measure, it is essential to water regularly, as they do not appreciate humidity. The best prevention here too is to place an insect-proof netting securely.

Slugs and Snails

Slugs and snails are a potential concern, especially during winter and spring sowings. Check Ingrid’s article on natural control of slugs.

→ Learn more about the diseases and pests of turnip in our advice sheet.

Turnip Fly – Cabbage fly larva (right) and pupa (left) – Cabbage flea beetle (Photograph by Christophe Quintin)

Harvest and storage

Turnips are generally harvested two months after sowing. Spring-summer turnips will be harvested according to needs and desired size, from May to July. Autumn-winter varieties, intended for storage, will be pulled from October and before the first frosts. To harvest them, lift with a fork and gently pull at the base of the leaves.

Do not wait too long before harvesting your turnips; it is better for them to be small to medium-sized rather than too large, as the latter are often stringy, which is never pleasant in the mouth.

After harvesting, let the turnips dry for a few hours on the soil, then cut the foliage above the collar. Turnips can be stored for several months in a silo or cellar, in dry sand, in a cool and dark place.

Harvesting early turnips

→ Also discover Ingrid’s tips on lacto-fermentation

Uses and nutritional benefits

Spring turnip has a finer taste than autumn and winter turnip, which is generally much stronger. It can be eaten raw or cooked, but is more often cooked, for example in a gratin, tart, purée, or as an accompaniment to soup, stew, and casserole; it is also excellent when candied with honey! For boiling, it takes between 10 to 15 minutes, or 7 to 10 minutes in a pressure cooker, depending on the size of the turnips. It pairs well with other root vegetables such as carrots, beetroots, potatoes, as well as leeks.Young turnips do not need to be peeled and can be eaten raw, grated and mixed with other raw vegetables. The young turnip leaves can also be used in soups.

Turnip is a relatively low-calorie vegetable, containing fibre, carbohydrates, proteins, vitamins, and minerals. It has diuretic, refreshing, and remineralising properties. Turnip is a good source of vitamin C when consumed raw! It also contains vitamins A, B5, B6, PP, and minerals and trace elements (calcium, iron, copper, magnesium).