Turnip Purple Top White Globe has a mild, slightly sweet flavour and is exceptionally versatile in the kitchen. The roots grow to approximately 8–12 cm in diameter and have white flesh with a distinctive purple top. They can be briefly boiled, steamed, roasted or used in soups, stews and mashed potato dishes. Raw, finely grated or sliced into thin rounds, they are also delicious in salads. The young leaves are edible as well and can be cooked like spinach or used fresh in salads. The roots are suitable for freezing and can also be stored for a long time by traditional clamping or storing in a root cellar.
Purple Top White Globe is a versatile root vegetable with firm, juicy flesh and a mild, slightly sweet flavour without the pronounced bitterness sometimes found in older turnips. Young turnips are the sweetest and most tender, so harvest regularly to prevent the roots from becoming woody or fibrous. Young roots are excellent eaten raw, while larger ones are ideal for boiling, steaming, frying or roasting. They are perfect for soups, stews, curries, mashed dishes and oven-baked recipes, but can also be mashed or made into turnip fries. Finely grated or thinly sliced, they add a fresh, crisp texture to salads. Their flavour pairs beautifully with butter, cream, cheese, mustard, honey, thyme, rosemary, nutmeg and black pepper. The young leaves are fully edible and can be cooked like spinach or added to salads, stir-fries and mashed dishes. The roots can be stored for several months in a cool, frost-free place, are suitable for freezing and can also be traditionally stored in clamps or a root cellar. Non hardy annual. Height: 30 - 50 cm.
Outdoor sowing early crop: February - May
Outdoor sowing late crop: July - August
Germination: 7 - 14 days
Germination temp: 15 - 22 ºC
Sowing depth: ½ - 1 cm
Distance between the rows: 25 - 30 cm
Planting distance: 10 - 25 cm
Planting position: full sun - light
Harvesting period: May - December
Turnips should always be sown directly outdoors, as they grow quickly and do not tolerate transplanting well. Work a generous amount of compost into the soil 1 - 2 months before sowing, as turnips belong to the cabbage family and are relatively heavy feeders.
Loosen the soil thoroughly before sowing, as the roots develop partly below the soil surface. Turnips grow best in a cool climate with regular rainfall and in an open, sunny position. Hot, dry weather can reduce germination and root development. During warm, dry periods, water regularly and provide some shade if necessary. If sowing very early in the season, protect the young seedlings from frost. Also protect young plants against slugs.
For an early harvest, sow outdoors from February to May. For a late harvest, sow from July to August. Sow the seeds thinly to prevent overcrowding, which can restrict root development. Leave 25 - 30 cm between the rows. Depending on weather conditions and soil temperature, the seeds usually germinate within 7 - 14 days. Sow no deeper than 1 cm and cover with a thin layer of soil. Keep the bed free of weeds and water every 5 - 10 days during dry periods. Once the seedlings are large enough to handle, thin them to a spacing of 10 - 25 cm.
Harvest the turnips when they are about the size of a golf ball, and preferably before they become larger than an orange. Turnips are not frost-hardy, so harvest them before severe frost arrives. They are best eaten as fresh as possible after harvesting, although some varieties can be stored for a longer period. For a continuous harvest, sow a short row every 3 - 4 weeks. Protect young plants from slugs, and watch out for flea beetles during summer. As members of the cabbage family, turnips are susceptible to many of the same pests and diseases as cabbages.
