Turnips Brassica rapa (Rapifera Group)

Turnips are a root vegetable in the mustard family and are grown as an edible food crop for both their green tops and the root. They can be grown in spring or fall but are the best tasting as a fall crop. Seeds can be sown mid-summer for a fall crop. The root itself comes in various colors from yellow to white with or without red or purple at the top. They can also be round or flattish. Young leaves are great in a salad or older leaves can be sautéed. The genus name Brassica is Latin for cabbage.

Grow this plant in fertile, moist well-drained soil in full sun and water as needed to keep the soil lightly moist. They germinate quickly and mature in about 8 weeks. Turnip roots taste the best if grown in moist conditions and are picked young, before the diameter reaches 2 inches. They are also sweeter after a light fall frost or planted as a mid-summer crop.

Insufficient water, lack of fertilizer or delayed harvesting can cause the plant to become woody.  The best flavor is acquired when the soil is kept moist.  

Problems, Pests and Diseases: Insects that can be found include aphids, whiteflies, flea beetles, and caterpillars such as cabbage loopers, cutworms, and beet army worms. Slugs and snails may also be a problem. Diseases include club root, white rust, leaf spot, and rots such as damping off and bacterial soft rot.