Turnip Blanc Dur Hiver - Brassica rapa

The 'Winter Hardy White' Turnip is a biennial herbaceous vegetable plant measuring 25 to 30 cm (10 to 12in). It is a variety with a white root grown for its fleshy, spherical, and elongated root. Its firm flesh is sweet and can be eaten raw or cooked in many dishes. Sow from July to August for a harvest two months later.

The turnip has been known since prehistoric times and has always been a part of the diet of people from Northern Europe. It is often consumed cooked in gratins, mashed, or as an accompaniment to soups, stews, and casseroles. 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 consumed in soups. Turnips have diuretic, refreshing, and remineralising 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 various 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.

Harvesting: Turnips are usually 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 harvested from October and before the first frosts. To harvest them, lift with a fork and gently pull on the base of the leaves.

Storage: Cut the foliage above the collar and let the turnips dry on the ground for a few hours. Turnips can be stored in a cool and dark place in a dry sand cellar 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 cover or an insect net. Regular weeding and hoeing should be done.