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.
Growing Guide
Timing
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.
Sowing & Starting
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.
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