Organic Turnip Milan Rouge Extra Early - Vilmorin seeds - Brassica rapa

The 'Extra Early Red' Milan Turnip is an early and uniform variety with a flattened root, ideal for greenhouse cultivation. This biennial herbaceous vegetable plant, 25/30 cm (10/12in) in height, is grown for its fleshy root, white with a purple collar. Its firm flesh is slightly sweet and can be used raw or cooked in many dishes. Sow from February to April for a harvest two months later.

The turnip has been known since prehistoric times and has always been part of the diet of Northern European people. It is often consumed cooked, in gratins, mashed or as an accompaniment to soups, stews, and stews. Baby turnips do not need to be peeled and can be eaten raw, grated, and mixed with other raw vegetables. Young turnip leaves can also be used in soups. Turnips have diuretic, refreshing, and mineralising properties and contain vitamins (A, B5, B6, C, PP) and minerals (calcium, iron, copper, magnesium).

The numerous varieties of turnips allow for year-round harvesting. This root vegetable comes in many shapes (long, semi-long, round, or flat) and colours (white, yellow, pink, or purple).

Turnips require a supply of well-rotted compost (3 kg/m²) in late autumn or early spring.

Harvest: Turnips are generally harvested two months after sowing. Spring-summer turnips will be harvested from May to July according to needs and desired size. Autumn-winter varieties, intended for storage, will be pulled up from October and before the first frost. To harvest them, lift with a garden fork and gently pull on the base of the leaves.

Storage: Cut the foliage above the collar and let the turnips dry out on the ground for a few hours. Turnips can be stored in a cellar or a cool, dark place in dry sand for several months.

Gardener's tip: Good to know! Planting fennel next to turnips helps repel flea beetles and turnip flies. For better protection, use a forcing net or an insect net if necessary. Regular weeding and hoeing should be done.