Purple Top
Purple Top Milan Turnip is a classic open-pollinated variety that reaches harvest in just 45 days, making it one of the fastest turnips for impatient gardeners. Named for its distinctive purple-topped roots with creamy white flesh below, this cultivar thrives in full sun and produces tender, flavorful turnips perfect for spring and fall growing. Sow directly outdoors as soon as soil can be worked, and you'll have harvestable roots in under seven weeks, ideal for succession planting throughout the growing season.
Full Sun
Moderate
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?in H x ?in W
Annual, Biennial
Moderate
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What sets Purple Top Milan apart is its speed and reliability. In 45 days, you'll have crisp, mild turnips ready for the kitchen, making this an excellent choice for gardeners who want quick results without sacrificing flavor. The variety responds well to successive sowings, allowing you to enjoy fresh turnips from spring through fall. Its open-pollinated nature means you can save seed from your best plants year after year, building a connection to this heirloom over seasons.
Purple Top Milan turnips shine when sliced thin and sautéed quickly in butter, or diced into soups and stews where their mild, slightly sweet flavor adds depth without overwhelming other ingredients. Steam them whole when small and tender, or roast them until caramelized for a more robust preparation. The greens are equally valuable, tender enough to eat raw in salads when young, or cooked as a savory side dish.
Sow seeds outdoors directly into the garden as soon as the ground can be worked in early spring. Plant in well-worked, fertile soil in full sun, spacing seeds 1 to 2 inches apart in wide rows 6 inches apart. Cover seeds 1/2 inch deep and keep soil evenly moist. Make a second sowing 10 days later, before summer heat sets in. Sow again in mid to late summer for a fall harvest. If birds or flea beetles become a problem, protect seedlings with floating row covers.
Begin harvesting when turnips reach 2 to 3 inches in diameter. At this size, they're at their most tender and mild. Pull roots directly from the soil, and if an unexpected heat wave arrives, harvest immediately and store in the refrigerator to preserve their crisp texture and prevent them from becoming overly spicy.
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