Turnip Vertus Marteau - Brassica rapa

The Turnip of Virtues is a biennial herbaceous vegetable plant measuring 25 to 30 cm (10 to 12in). This variety with its white root is cultivated for its fleshy, elongated root. Its firm flesh is sweet and can be used raw or cooked in many dishes. Sow from March to May and 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 an accompaniment to soup, pot-au-feu and stew. 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 consumed in soups. Turnips have diuretic, refreshing and remineralizing properties and contain vitamins (A, B5, B6, C, PP) and minerals (calcium, iron, copper, magnesium).

The numerous varieties of turnip 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-decomposed 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 harvested from October and before the first frosts. To harvest them, lift with a fork-spade and gently pull on the base of the leaves.

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

The gardener's tip: Good to know! Planting fennel next to the turnip helps repel flea beetles and turnip flies. If necessary, for better protection, use a forcing cover or an insect net. Carry out regular weeding and hoeing.