Turnips are a versatile root vegetable, with both their bulbous roots and leafy greens being edible. This dual-purpose plant offers a distinct flavor and texture, making it a common addition to many gardens and culinary traditions.
Cultivating Turnips
Choosing a Location and Preparing Soil
Turnips thrive in locations receiving full sun, meaning at least six hours of direct sunlight daily, though they can tolerate partial shade. Well-draining, fertile soil is necessary for optimal growth, ideally with a pH between 6.0 and 7.5. Incorporating organic matter, such as compost or well-rotted manure, enriches the soil, improves drainage, and provides essential nutrients for the developing roots. Loosen the soil to a depth of 10 to 15 inches to allow for proper root development.
Planting and Thinning
Direct sowing turnip seeds is recommended, as they generally do not transplant well. Plant seeds about 1/4 to 1/2 inch deep, spaced roughly 1 inch apart in rows 12 to 18 inches apart. After seedlings emerge, typically within 7 to 14 days, thin them to 3 to 6 inches apart to prevent overcrowding and ensure proper root development.
Watering and Fertilizing
Consistent moisture is important for turnip growth; aim to provide about 1 inch of water per week through rainfall or irrigation. This consistent watering helps prevent the roots from becoming tough or woody. While turnips do not require heavy fertilization, especially if the soil has been amended with compost, a balanced, low-nitrogen fertilizer can be applied when seedlings are 3 to 4 inches tall if additional nutrients are needed. Avoiding high-nitrogen fertilizers is advised, as they can encourage excessive foliage growth at the expense of root development.
Pest and Disease Management
Turnips can be susceptible to various pests, including aphids, flea beetles, wireworms, and root maggots. Aphids can cause leaf discoloration and stunted growth, while root maggots create feeding tunnels in the roots. Employing crop rotation, avoiding planting other Brassica family crops in the same area for at least three years, helps reduce the risk of pests and diseases like clubroot. Floating row covers can also protect young plants from early insect infestations.
Harvesting and Post-Harvest Care
When to Harvest Turnip Roots
Turnip roots are ready for harvest between 40 to 60 days after planting, depending on the variety. For the most tender and mild flavor, harvest roots when they are young, typically 2 to 3 inches in diameter. Larger roots, up to 4 inches, can be harvested for storage, though they may have a more robust flavor. Fall-planted turnips often develop a sweeter taste after experiencing a light frost.
When to Harvest Turnip Greens
Turnip greens can be harvested when 4 to 6 inches tall, usually within a month of planting. For a continuous supply, harvest the outer leaves, leaving at least 1 inch of foliage above the crown. This allows the plant to continue producing new leaves. While harvesting greens can slow root development, it provides a steady yield of tender leaves.
Proper Storage Techniques
After harvesting, remove the greens from the turnip roots to prevent moisture loss and premature spoilage. Unwashed roots can be stored in a cool, dark place with high humidity, such as a root cellar, at temperatures between 32 to 40 degrees Fahrenheit, where they can last for several months. For shorter-term storage, turnips can be kept in the refrigerator’s crisper drawer for 2 to 3 weeks, ideally wrapped loosely in a damp paper towel or in a plastic bag. Turnip greens should be washed, dried, and stored in a plastic bag with a damp paper towel in the refrigerator, where they will remain fresh for about 2 to 5 days.
Culinary Uses and Nutritional Value
Preparing Turnip Roots
Turnip roots offer a mildly peppery flavor when young and raw, becoming sweeter and earthier when cooked. They can be prepared in various ways, including roasting, which caramelizes their natural sugars, boiling, mashing, or pickling. Smaller, tender turnips can be eaten raw in salads or slaws, while larger roots are well-suited for soups and stews.
Preparing Turnip Greens
Turnip greens, with their slightly bitter and earthy flavor, are a popular addition to many dishes. They are often sautéed with garlic or onions, steamed, or added to soups and casseroles. The greens wilt down considerably when cooked, contributing a distinct taste to a meal. They can also be incorporated raw into salads or smoothies for a fresh, zesty note.
Nutritional Benefits
Both turnip roots and greens are nutrient-dense. Roots provide dietary fiber and vitamin C, while greens are rich in vitamins K, A, and C, folate, calcium, and antioxidants. These nutrients support overall health, including bone metabolism, immune function, and eye health. They are low in calories and contribute to a fiber-rich diet.