Nabo Roxo Comprido - Turnip Seeds

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.

Turnip roots provide fiber, vitamin C, potassium, and naturally occurring glucosinolates. The greens are especially rich in vitamins A, C, and K, along with folate, calcium, and carotenoids.

Eat young roots raw, roast or mash them, add them to soups and stews, or ferment and pickle them. The greens may be sautéed, simmered, or added to soups much like mustard greens or kale.

Flea beetles may pepper young leaves with small holes, while cabbageworms and aphids may also feed on the tops. Inspect plants regularly, protect young sowings with insect netting where pests are common, and support beneficial insects with nearby flowers.

Root maggots can tunnel into developing roots. Crop rotation, prompt removal of damaged roots, clean beds, and avoiding repeated plantings of turnips and related brassicas in the same area help reduce pressure. Good airflow and soil-level watering also limit leaf diseases.

Turnips are insect-pollinated biennials and usually flower after exposure to winter cold. They cross readily with other Brassica rapa crops, including many Asian greens, some mustards, and certain rapini types.

Save seed from several healthy, true-to-type, open-pollinated plants. Grow only one flowering B. rapa variety nearby or provide generous isolation. Overwinter selected roots in the garden where conditions permit, or lift and store them cool and humid before replanting in spring.

When the second-year seedpods turn tan and begin drying, cut the stalks before the pods shatter. Finish drying under cover, then thresh, clean, and store the fully dry seed in a cool, dark place.

• Thin promptly so roots have room to swell.
• Use thinnings as tender greens.
• Sow small batches for a steady harvest.
• Grow a fall crop for sweeter roots.
• Harvest before roots become oversized.