Turnip D'Auvergne Hâtif - Brassica rapa

The 'Rave d'Auvergne Hâtif' Turnip is a variety known for its early maturity. This biennial vegetable plant, measuring 25 to 30 cm (10 to 12in), produces white and purple spherical roots that are slightly flattened. The flesh is firm and sweet, and can be eaten raw or cooked. Sow from February to April and in July - August for a harvest two months later.

Turnips have been known since prehistoric times and have always been part of the diet of people in Northern Europe. They are 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. The young turnip leaves can also be used in soups. Turnips have diuretic, refreshing, and remineralizing properties, and contain vitamins (A, B5, B6, C, PP) and minerals (calcium, iron, copper, magnesium).

The many 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 violet).

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

Harvesting: Turnips are usually harvested two months after sowing. Spring-summer turnips are harvested according to needs and desired size, from May to July. Autumn-winter varieties, intended for storage, are dug up from October and before the first frosts. To harvest them, lift with a fork and gently pull from the base of the leaves.

Storage: Let the turnips dry for a few hours on the ground, 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.

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