How Do Turnips Grow?

 

USDA Hardiness Zones 3 - 9

 

Turnips are cold-hardy root vegetables grown around the world for their bulbous taproots and edible greens. They are mostly white skinned bulbs, with purple, red, or green leaves.  As a root crop, turnips grow best in cool and temperate weather. Hot temperatures diminish their flavor quality and texture. 

 

The turnip is a biennial plant. The root of the plant spends its first year growing and storing nutrients, and then overwinters. In the second year, the plant flowers, produces seeds in pea-like pods, and dies. Turnips are planted in the spring in cold climates, and in the fall in warm climates. In temperate climates, turnips are planted in spring and late summer for a second fall crop. Fall crops are typically sweeter in flavor and more tender than spring crops.

 

The average time from turnip planting to harvest is approximately 60 days, so they are not allowed to go to seed.

 

Seasonal Growth

 

Health Benefits

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From its roots to its greens, turnip offer a wealth of nutritional benefits.

 

Root vegetables are some of the most nutrient-rich foods in the natural world. Because they grow underground, they absorb all kinds of healthy nutrient vitamins and minerals from the soil.

 

Fresh turnip roots contain good levels of vitamin C. Just one small turnip includes approximately 54% the daily requirement of the vitamin, a powerful antioxidant that boosts immunity and fights against free radical damage in the body. Vitamin C wards against inflammation, infection, and cancer.

 

Turnip roots are a good source of dietary fiber. There are 4 grams of fiber in one cup of turnips, which assists in healthy digestion and the reduction of inflammation in the colon. High fiber diets are beneficial in the management of diabetes and in preventing colon cancer, diverticulitis, and other conditions related to the digestive system.

 

Turnip roots contain the bone, heart, muscle and nerve health-boosting minerals, potassium, iron, calcium, copper and manganese. 

 

Although roots get most of the attention in the culinary world, when it comes to nutrition, it’s the greens that truly shine.

 

Turnip greens are notable for their exceptional levels of vitamin K (588% the daily value, per one cup serving) alongside other superfoods such as kale, spinach and mustard greens.

Vitamin K is a powerful anti-inflammatory that plays an important role in blood clotting and healthy bone development. It also protects the heart by preventing calcium from building in the arteries, which contributes to hardening of the arteries.

 

The high anti-inflammatory benefits of turnips help prevent against chronic inflammatory conditions including rheumatoid arthritis, heart disease, Alzheimer’s disease, Crohn’s disease, metabolic syndrome, and cancer.

 

Fiber-related nutrients in turnip greens help the body’s digestive system process and eliminate bile, lowering cholesterol levels. These benefits are increased when turnip greens are steamed.

 

Turnip greens also contain high levels of folate, a B-vitamin that supports cardiovascular health.

 

History

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The turnip is indigenous to Siberia (western Asia), Asia Minor and eastern Europe. In ancient Rome, Pliny the Elder praised turnips as a very important food source, due to its ease of cultivation and its use as food for humans - and for livestock.

 

Turnips were considered food for lower classes in ancient Rome and throughout the early Middle Ages. They arrived in North America via English colonists in the early 1600s, but did not become a common crop until the 18th century when farmers began growing them as livestock fodder to fatten cattle. Even today, turnips are more widely grown for livestock rather than human consumption. 

 

Despite their centuries-old reputation as a food for the lower classes (or livestock), turnips are now enjoyed worldwide in a variety of ways. In Europe, they are usually cultivated for their roots. In the southern United States, on the other hand, they are most widely grown for their healthy greens, a common ingredient in southern cooking. In Japan, turnips are often pickled.

 

It is believed that the Halloween tradition of carving Jack ‘o’ Lanterns from pumpkins originated in Ireland, where large turnips were used. 

 

Propagation

 

Turnips are propagated by seed.

 

Harvesting

 

Turnips can be harvested for their greens as early as the initial thinning phase (see Grow it Yourself) and up to six weeks later. 

 

If turnips are being harvested for their roots, however, they should be left to grow, with only a few pickings for greens taken during thinning. Removing leaves hinders root development.

 

Turnip roots are carefully harvested when they are 2 to 4 inches in diameter.  Turnips with broken skin are not suitable for long-term storage. The greens are cut away from the root immediately after harvesting to prevent leaves from drawing moisture from the root.

 

Fall crops are usually sweeter than spring crops. They can be harvested after a couple light frosts have hit - which will actually result in sweeter, more tender turnip roots. However, turnips cannot stand a hard frost, so harvest should be completed by late fall or early winter.

 

Storage

 

Turnip roots can also be stored in a cool, outdoor place, such as a hole in the ground covered with straw, for 3 to 4 months. Alternatively, they can be kept in a ventilated box in a cool, dark indoor location. Do not wash until ready to use.

 

Turnip greens are washed in a salt brine to kill any remaining insects. After drying they can be stored in a plastic bag in the refrigerator for up to 5 days.

 

Fun Facts

 

China, United States, Russia, Uzbekistan are the top producers of turnips.

 

Turnips are grown for both their edible root and leaves, known as greens. Roots are roasted, baked, boiled, sauteed, used in soups and stews, stir fries, salads, and more. Greens are also popular steamed, eaten fresh, sauteed, and added to salads or soups.

 

Purple Top White Globe turnips are the most common variety of turnips found in supermarkets. Other popular varieties of turnip root include Golden Ball, Scarlet Queen, Gilfeather, White Lady, Royal Crown, Royal Globe, Tokyo Express and Hakurei.

 

Alltop, Shoguin, Topper and Seven Top are popular varieties grown for their greens.

 

How to grow turnips yourself

 

1. Select a site that receives full sun and loosen soil to a depth of 12 to 15 inches. Mix in a 2 to 4 inch layer of organic compost and till well. Soil for turnip plants should be well-draining.

 

      2. Start sowing as soon as the ground is workable. In cool and temperate climates (3 to 6 week growing seasons) sow seeds in spring after the danger of frost has passed. In temperate climates (5 to 6 week growing season), a second crop can be planted in mid-summer for a late fall crop. In warm climates (7+ week growing seasons) sow seeds in fall.

 

      3. Sow seeds by scattering generously. Cover with no more than ½ inch of soil. Water well. Seedlings emerge in 7 to 10 days.

 

      4. Once seedlings reach 4 inches tall, thin to approximately 6 inches apart. For “early” varieties, thin to 2 to 4 inches apart. If you are growing turnips for the greens and not the roots, thinning is not necessary until harvest.

 

      5. Water once weekly to prevent roots from becoming tough and bitter. Weed well, and mulch heavily. 

 

Turnips are susceptible to insect infestation and fungal disease. A sulfur-based insecticide can help control insects and some fungal diseases, like powdery mildew.

 

Turnips are a biennial plant. In the first season, the root grows and develops. It then overwinters, and in the second season, the plant flowers and produces seeds. 

 

During root harvest, set aside 2 to 3 turnip roots to overwinter, and replant the roots in spring. Seed pods will emerge in this second season. When pods are light brown, remove from the plant and dry on a paper towel. Apply light pressure to pods to release seeds. Plant seeds in fall, or place in a plastic bag full of rice for 24 hours to dry out, and then save in a sealed jar to plant in spring.