Turnip Blanc plat de Hollande - Brassica rapa organic seeds

The Organic 'Blanc plat de Hollande' Turnip is an heirloom variety of flat turnip renowned for its very rapid growth and the fineness of its flesh. It produces white, round and flattened roots, which are harvested young to obtain a melting early turnip with a sweet, slightly sugary flavour. Easy to succeed with even in a small vegetable garden, this root vegetable tolerates successional sowings well, from early spring to late summer, for spring and autumn harvests. Non-hybrid, it allows the gardener to produce their own seeds.

Our seeds are from Organic Farming, certified AB.

Botanically, the turnip corresponds to the species Brassica rapa subsp. rapa, from the Brassicaceae (cruciferous) family. It is commonly called turnip, garden turnip, white turnip, Dutch flat turnip, but also naveau or white rave depending on the region.
The turnip has always been part of the diet of Northern European men since Prehistory. Its root is eaten raw when young, grated in raw vegetables or cooked, au gratin, sautéed, mashed or as an accompaniment to soup, pot-au-feu and stew. The abundant tops are also eaten like mustard or cabbage leaves, raw as young leaves or cooked. The turnip has diuretic, refreshing, remineralising virtues and contains vitamins (A,B5,B6,C,PP) as well as minerals (calcium, iron, copper, magnesium).

The turnip is a biennial plant: it first forms a root and a rosette of leaves, then a flower stalk in the second year if it is allowed to go to seed. The 'Blanc plat de Hollande' variety, also known in catalogues by the Dutch names ‘Platte Witte Mei’ or the English ‘Flat White May’, is a traditional selection from the Netherlands, cultivated for over a century. It is a variety whose seeds can be resown while maintaining good genetic diversity.
The Blanc plat de Hollande turnip develops a compact rosette of bright green leaves, quite large (20 to 30 cm), lobed and a bit rough to the touch. The clump reaches 25 to 40 cm in height.
The root system consists of a swollen, short and flattened main root, extended by a fine, deep taproot about twenty centimetres long.
The edible root is white, very smooth, often slightly greenish on the shoulder when it breaks the surface. It is preferably harvested when it reaches 6 to 8 cm in diameter. At this stage, its flesh is white, very tender, juicy, sweet, without bitterness. If the plant is left in place, an erect, ramified flower stalk can exceed 60 to 100 cm in height, bearing numerous small yellow flowers with four petals typical of crucifers, gathered in clusters. Flowering occurs in spring or early summer following sowing.

The turnip requires an application of well-decomposed compost (3 kg/m²) in late autumn or early spring.

Harvest: Turnips are harvested as needed and as they develop.

Storage: They keep for a few days in a cool place. From November, turnips are pulled up, cleaned and stored in dry sand in a cellar throughout the winter.

The gardener's little tip: Carry out regular weeding and hoeing. An insect-proof protective netting can be installed to prevent possible flea beetle attacks.