Turnip Boule D'Or- Brassica rapa

The Golden Ball Turnip is a variety with yellow roots. This biennial herbaceous vegetable plant, measuring 25 to 30 cm (10 to 12in), is cultivated for its round and fleshy root. Its firm flesh is delicious and sweet, and it can be used raw or cooked in many dishes. Sow from July to August for a harvest 2 months later.

The turnip has been known since prehistoric times and has always been part of the diet of people in Northern Europe. It is often consumed cooked, in gratins, mashed, or as a side dish for soup 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 consumed 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 need an application 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 according to needs and desired size, from May to July. Autumn-winter varieties, intended for storage, will be dug up from October and before the first frost. To harvest them, lift with a fork or spade and gently pull at the base of the leaves.

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

Gardening tip: Good to know! Planting fennel next to turnips helps repel flea beetles and turnip flies. If necessary, for better protection, use a protective cover or an insect net. Weed and hoe regularly.