Globe Turnip
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Snowball Turnip lives up to its name with pristine white skin and flesh that's equally snowy throughout. This open-pollinated annual reaches harvest in just 40 to 45 days, making it one of the quickest turnips from seed to table. The mild flavor and tender texture work beautifully whether you harvest thumb-sized baby roots at 1 to 2 inches or wait for fuller 3 to 4-inch roots. Dark green tops grow 9 to 10 inches tall, offering a bonus of nutritious greens alongside your underground harvest.
Full Sun
Moderate
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?in H x ?in W
Annual, Biennial
High
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The pure white interior and exterior of Snowball Turnip create a striking contrast in the garden and on the plate. You'll get tender, mild-flavored roots in just over a month, and the large, vigorous green tops are entirely edible, giving you two crops in one. Whether you're harvesting golf ball-sized babies for whole roasting or waiting for mature roots to roast, braise, or puree, this variety rewards both the impatient gardener and those with time to wait.
Snowball Turnip shines in the kitchen for roasting, braising, and pureeing, where its mild flavor and tender texture don't overwhelm delicate dishes. The small baby roots roast beautifully whole, their creamy flesh turning golden when caramelized. The dark green tops, harvested separately or left attached, prepare like any fresh greens and add nutritional depth to soups, sautés, or salads.
Sow Snowball Turnip seeds directly into the garden in spring as soon as soil is workable, or in mid to late summer for a fall harvest. Plant seeds in rows or scattered patches where they'll receive full sun. Seeds germinate in cool weather and benefit from consistent moisture during the germination period.
Snowball Turnip is ready to harvest between 40 and 45 days after sowing. For baby turnips, pull roots when they reach 1 to 2 inches in diameter; they'll be tender with a sweet, delicate flavor. For standard-sized roots, wait until they reach 3 to 4 inches across, which typically takes a few additional days. You can harvest the green tops anytime once they're 4 to 6 inches long, either stripping outer leaves or cutting the entire plant. In cool fall weather, mature roots can stay in the ground for several weeks without becoming tough.
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