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Early or bunching
varieties of turnip are sown in spring and pulled small for salads
or boiling whole. Main Crops are sown in summer and autumn. If sown
in autumn it is the leaves which are used as a green vegetable
similar to spinach. Watch for weeds and water well during dry
spells. Lift main crops as soon as they are large enough to use. The
younger they are the better they taste. Harvesting usually starts in
October and they can be left in the ground until needed. If storing,
lift in November, twist off the leaves, place roots between layers
of sand and store in a cool shed. Turnips grown for greens should
have their tops cut off when they are about 5ins high during March
or April. The plants will re-sprout so several cuts can be obtained. |
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Early February under glass or early March outdoors to
end September |
n/a |
Need firm, non-acid. well drained, fertile soil.
Choose a sunny spot and dig in autumn, liming if needed.
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Sow seed thinly. Thin out seedlings grown for roots
as soon as they are large enough to handle until they are 5ins
(earlies) or 9ins (main) apart. Turnips grown for tops don't need
thinning. Leave 3ins (tops), 9ins (earlies) or 12ins (maincrop)
between rows. |
Late May to mid March. Top only during late
March/April |
Keep in a plastic bag in the fridge for up to two
weeks. To freeze: use small turnips. Wash, trim tops and roots,
slice and blanch for 3mins. Cool and drain before freezing. |
Trim tops and roots and peel thickly. Cut into chunks
and boil for 30mins. |
