Guide to Growing Turnips

• A fast crop, ready six–eight weeks after sowing.
• The large, woody turnips of the past have been replaced with modern varieties that are delicious cooked or used raw.
• Ideal for close spacing and pot growing.

Sowing and Growing

• Turnips are a brassica, so read the general brassica growing advice.
• Turnips become less tender and tasty as they grow larger. Successional sowing every two weeks or so will provide a continuous supply of young, tender crops.
• Sow directly in soil from late February (under cloches), or from the end of April once the soil has warmed up. Sow thinly, 1–2 cm (½–¾ inch) deep.
• Thin to around 10 cm (4 inches) apart either in rows spaced at 30 cm (1 foot) or equidistant in raised beds.
• Main crop varieties sown July–August should be thined to 25 cm (10 inches) apart to allow the larger root to develop.
• If growing close-spaced or in pots, thin to just 4 cm (1½ inches apart).
• Keep up with the thinning as it becomes difficult to thin a crowded bunch of seedlings without damaging the one you want to keep. Turnips are fast growing and the roots will be damaged by overcrowding.

Harvesting

• Harvest when the size of golf ball.

Pests and Problems

• As a brassica, club root can be a problem. Read the article on coping with club root.
• Turnips are vulnerable to cabbage root fly – cover with fleece as a barrier.
• They can suffer with flea beetle and powdery mildew, especially if overcrowded.
• Keep the plants well watered in dry weather to avoid cracked roots and a woody texture.

Varieties

• Purple Top Milan has distinctive flat-topped roots, is quick to mature and useful for growing in cold frames or under cloches.
• A favourite is Snowball, a white globe, turnip; juicy and sweet.
• Atlantic and Tokyno Cross F1 are recommended for growing in pots. Both have the RHS Award of Garden Merit.
• Golden Ball is the best know maincrop turnip, with tender flesh and good keeping qualitiies.

Eating

• The modern varieties have been bred for eating at a young stage and are delicious grated raw into a salad.
• The maincrop turnip is considered less well flavoured and has less in the way of minerals and vitamins to the swede.
• Turnip tops are edible. Try using them in salads or as a green vegetable.
• Maincrop varieties need to be treated like swedes: peel thickly and cube before boiling.

RHS Award of Garden Merit

• Oasis
• Primera
• Atlantic
• Tokyo Cross
• More information on the Award of Garden Merit