Turnip Boule d'Or race Goldana - Brassica rapa organic seeds

The 'Goldana' turnip is a yellow turnip of the 'Jaune Boule d'Or' type, selected for its more regular roots and excellent flavour. The round to slightly elongated bulbs, of a beautiful golden yellow, can be enjoyed grated raw, as well as stewed or roasted. Sown in summer for an autumn harvest, this organic turnip produces roots that store well in the ground or in a cellar, extending the harvest period until early winter.

These seeds are from Organic Agriculture, certified AB.

The 'Goldana' turnip belongs to the species *Brassica rapa*, in the Brassicaceae family, which includes many leaf vegetables like cabbages or root vegetables such as swedes. This species has various common names: turnip, garden turnip, colza, rape, sometimes turnip-cabbage. *Brassica rapa* is native to a vast area stretching from the eastern Mediterranean basin to Iran and the Arabian Peninsula, as well as northeastern tropical Africa; it has since become widely naturalised in almost all temperate regions of the globe. The turnip is a biennial plant cultivated as an annual: in the first year, it forms a large swollen root and a rosette of leaves; in the second year, if the roots are left in place, tall, ramified flowering stems appear.

The old 'Jaune Boule d'Or' type is a European cultivar with a long tradition, mentioned in the 19th century in major vegetable treatises. It is also known by popular names like Golden Ball, Orange Jelly, or Robertson's Golden Stone, and under the Latin names *Brassica campestris* 'Jaune Boule d'Or' or *Brassica asperifolia* 'Jaune Boule d'Or'.
'Goldana' retains all the qualities of this historic turnip, but with more homogeneous roots, often slightly larger, and better cold and storage tolerance. Catalogues present it as a round yellow turnip, sometimes described as an "improved Golden Ball", under various commercial names (Garden Turnip Goldana, Turnip Goldana, Mairüben Goldana).
Morphologically, the plant forms an erect but low herbaceous clump, 25 to 30 cm tall and 20 to 30 cm wide. The leaves, bright green, are rough to the touch. The foliage is deciduous: it disappears after going to seed or under the effect of hard frosts.

The roots of the 'Goldana' turnip are well-rounded to slightly elongated, measuring 8 to 15 cm in diameter depending on planting density. Their skin is smooth, golden yellow. Their flesh is pale yellow to creamy yellow, firm, juicy, sweet with a slight nutty note. Stored in a cellar or clamp, or left in well-drained soil, they retain their texture for a long time without becoming woody.

In the kitchen: The 'Goldana' turnip has firm, sweet, and slightly sweet flesh that appeals even to those who dislike strong turnips. Harvested young, it can be enjoyed raw, finely grated or in thin slices in salads, with carrot, apple, or beetroot. Cooked, it becomes melting: steamed, glazed with honey, roasted in the oven with other autumn vegetables, or mashed with potatoes or celery. It also easily finds its place in pot-au-feu, soups, tagines, or stews, and its fresh tops can be cooked like spinach, sautéed or in green soup.

Nutritional qualities: Like most turnips, 'Goldana' is a light vegetable very rich in water, interesting for maintaining weight while providing a good feeling of fullness. Its flesh provides gentle fibres, useful for digestive comfort, and minerals like potassium, as well as vitamins (notably vitamin C when consumed raw). It also contains sulphur compounds typical of Brassicaceae, studied for their antioxidant properties.

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 lifted, cleaned, and stored in dry sand in a cellar throughout the winter.

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