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Overview
Turnips are round root vegetables with creamy white flesh and a pink collar at the top.
They are best sown directly into the ground with repeat sowings throughout the spring through to summer.
Although marginally frost hardy they will not germinate unless heavily mulched and cloched and they are best pulled before stronger frosts set in.
Turnip greens are an excellent salad crop and the root, if left in place, will produce ongoing crops of greens for cutting.
Soil: Plant directly into the ground in well dug soil, thin out as they emerge and mulch well - this should keep weeds at bay but if not then keep weed free by hand to encourage best growth.
Avoid growing turnips in same bed as potatoes and tomatoes.
Maintenance: Keep well watered, though not waterlogged and feed with blood and bone.
You can harvest from about 5 weeks for young and tender turnips, then main crop can be pulled after 6 to 10 weeks.
Don't leave them too long in the ground or they will go woody.
You can store them for up to three or four months in a cool, dry, well aired location covered with straw.
Diseases: Cabbage root fly, Flea beetle and Powdery mildew.
Turnips can also be susceptible to Club Root if the soil is too acid or waterlogged.
Just add some lime to increase the alkalinity.
Comments: Turnip roots and greens are nutritionally very good.
Grate the young ones for use raw in salads while older turnips make an excellent addition to stews and casseroles.
Author: Bob Saunders.