Five harvested Nabo Roxo Comprido turnips with elongated purple shoulders and white tapered roots on a grey surface.
Elongated Nabo Roxo Comprido turnips with purple shoulders and white tips resting on a light surface.
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Nabo Roxo Comprido - Turnip Seeds

$4.76 $5.95
Quick Facts
  • Portuguese turnips with elongated roots and purple shoulders
  • Mild, crisp white flesh when harvested young
  • Fresh slices, roasted wedges, or tender soup additions
  • 45–65 days from sowing
  • Brassica rapa
Open-Pollinated
Heirloom
Choose size

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Nabo Roxo Comprido is a Portuguese turnip type with elongated roots and purple shoulders over white flesh. The shape is more refined than a round globe turnip, and the flavor is mild and crisp when harvested young in cool weather.

Use the roots fresh, roasted, pickled, sautéed, or added to soups and stews. This variety brings old-world character to the turnip row and gives gardeners something a little different from the standard purple-top types.

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Unopened items may be returned within 30 days. If something arrives damaged, incomplete, or incorrect, we’ll make it right.

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We stand behind every packet. Our seeds are untreated, germination-tested, true to variety, and covered for one year from purchase.

If seeds arrive damaged, fail to germinate under reasonable growing conditions, or do not grow true to type, contact us and we’ll make it right with a replacement, store credit, or refund.

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FAMILY OWNED

Hand packed in Pennsylvania by our family.

LAB TESTED

Third-party tested for reliable germination.

NON-GMO

Open-pollinated varieties for home gardens & seed saving.

UNTREATED SEED

Never coated with chemical seed treatments.

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Turnip Growing Basics

Turnips are an old kitchen-garden crop, valued because nearly the whole plant can be gathered and used. Their leafy tops rise quickly in cool soil, while smooth white, purple-topped, or golden roots swell beneath the surface like small buried lanterns.

Some varieties are grown mainly for tender greens, others for roots, and many provide both. Turnips are cool-season biennials usually grown as annuals, moving from seed to harvest quickly when moisture is steady and the roots mature in mild weather.

Direct sow about 4–6 weeks before the expected last spring frost, once the soil can be worked. Seeds germinate in cool soil, though emergence is faster once soil temperatures reach about 50°F.

Make small sowings every 1–2 weeks for a longer spring harvest. Sow again in late summer for fall roots and greens, allowing about 45–60 days before the first hard freeze. Fall-grown turnips often have the mildest flavor.

Sow seeds about ½ inch deep and 1 inch apart in loose, well-prepared soil. Turnips are best direct sown because transplanting can disturb the developing root.

Thin seedlings to about 2 inches apart for small roots or 3–4 inches for larger varieties. Use the thinnings as young greens. Keep the seedbed evenly moist until plants are established.

Choose a site with full sun, though turnips tolerate some partial shade. Loose, stone-free soil helps roots develop evenly, while finished compost supports steady growth and healthy soil structure.

Keep moisture consistent so roots remain tender and do not become woody or strongly flavored. Mulch lightly after seedlings are established to cool the soil, conserve moisture, and reduce weeds. Avoid excess fertility, which may encourage leafy growth at the expense of roots.

Harvest greens when they are young and tender, usually once leaves reach about 4–6 inches. Take a few outer leaves from root crops, or harvest whole plants grown specifically for greens.

Pull roots when they reach about 2–3 inches across, before they become pithy or coarse. Fall roots may remain in the ground through light frost and can be protected with a thick layer of mulch for a longer harvest.

Full Turnip Growing Guide