VegetableTurnip
Turnip
Turnips are ancient root vegetables from the Brassica rapa species, grown for nearly 3,000 years in Mediterranean gardens before spreading across Europe and eventually reaching tables worldwide. These hardy biennials come in a stunning array of shapes, sizes, and colors, round, flat, or cylindrical forms in yellow, white, red, and purple, with some varieties reaching an astonishing 50 pounds. Hardy from zones 2 through 11, turnips thrive in full sun with moderate water and minimal maintenance, producing both edible roots and tender greens. Plant them in early spring, three weeks before your last frost, or sow in mid-summer for the sweetest harvests, pulling roots when they reach 2 inches or less in diameter for the finest flavor.
Photo © True Leaf Market
Growing Conditions
USDA Zone
2-11
Sunlight
Full Sun
Water
Moderate
Soil
Well-drained Loam, Tolerates Poor Soils
Growth Stats
18 in
Height
12 in
Width
Spacing
6
Plant Profile
Sunlight
Full Sun
Water
Moderate
Zones
2-11
Size
18in H x 12in W
Growth
—
Care
High
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Highlights
Turnips offer remarkable versatility: you're harvesting two crops from one planting, since both the roots and nutritious greens are edible. They grow quickly and reliably across nearly the entire continental U.S. and beyond, thriving in cool seasons when many other vegetables struggle. The younger you harvest them, the sweeter and more tender they become; older roots develop a more pronounced, peppery character that deepens further under drought stress. Carbohydrate-rich and naturally low in fat, they store exceptionally well and have fed families and entire civilizations for millennia.
Common Uses
Turnips feed both root and leaf. The roots are cooked in stews, roasted, mashed, or sliced thinly for raw salads, while the tender greens are prepared like any other leafy green vegetable. Young turnips are notably milder and sweeter, suitable for dishes where delicate flavor matters, while larger, more mature roots develop a peppent character suited to hearty braised dishes and soups. Historically they've been a staple crop for both human consumption and livestock feed, valued for their ability to store through winter months without refrigeration.
Growing Timeline
No timeline data available yet for this variety.
Care Instructions
Direct Sow
Sow seeds directly in the garden 1/2 inch deep, 1 inch apart, in rows spaced 1 1/2 feet apart. For spring crops, sow three weeks before your last likely frost date. For sweeter fall harvests and superior flavor, sow in mid-summer, from early to mid-August.
Harvesting
Harvest turnip roots when they reach 2 inches or less in diameter; at this size they offer the best flavor and most tender texture. Larger roots develop more pungent taste and woody texture, so don't delay harvesting once roots reach mature size. Pull roots from the ground when the soil is moist to avoid damage. The leafy turnip greens can be harvested at any stage once they're large enough to pick, and continued harvesting encourages more leaf production. Young leaves are more tender; older foliage becomes stronger-flavored.
Growing Calendar
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Companion Planting
Pests & Diseases
Ecology & Traits
Edible
Bloom Time
Flowers Not Showy
Scientific Classification
Brassica rapa
Family
Brassicaceae
Genus
Brassica
Native Status
L48 (I)AK (I)HI (I)CAN (I)GL (I)
History & Origin
“Turnips carry one of gardening's oldest stories, with their ancestry rooted in the Mediterranean region where early Greeks already cultivated several distinct varieties thousands of years ago. European types developed from these ancient Mediterranean lines, spreading northward across the continent over centuries. Asiatic turnips likely originated separately in a different region and followed their own path of cultivation and refinement. This dual heritage, European and Asian varieties developing independently, reflects how fundamental turnips became to agricultural societies across the world, valued equally by farmers from the Mediterranean to East Asia.”