Turnips - Key Growing Information

Freshly harvested and washed, red and white summer turnip varieties, lying side by side.

SCIENTIFIC NAME:

Brassica rapa

CULTURE:

Turnips are tolerant of moderate frost and prefer a fertile, well-drained soil, with a pH of 6.0–7.5.

DAYS TO MATURITY:

From direct seeding.

DIRECT SEEDING:

Sow early spring through late summer in a 2–4" wide band, seeds 1" apart (35 seeds/ft.) for small turnips or 2" apart (and half this rate) for larger turnips. Sow 1/4– 1/2" deep in rows 12–18" apart.

AVG. DIRECT SEEDING RATE:

1 oz./320', 3.1 oz./1,000', 5 2/3 lb./acre at 35 seeds/ft. in rows 18" apart.

INSECT PESTS:

Floating row covers installed at the time of sowing will keep the turnips free of insect pests, including flea beetles and root maggots.

HARVEST:

Young radish-size turnips are ready in about 30 days; full-size turnips are ready in about 40–50 days. Roots are smoothest when small.

STORAGE:

Turnips with greens store at 32°F (0°C) and 95% relative humidity (RH) for 10–14 days. Fall-harvested Purple Top White Globe turnips can be topped at harvest and stored at 32–40°F (0–4°C) with 90–95% RH for 4–6 months.

SEEDS/LB. (AVG.):

See individual varieties.

PACKET:

400 seeds, sows 11'.

Turnips