Turnip (Brassica rapa subsp. rapa)
Turnip is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. Turnips are among the most commonly grown and widely adapted root crops.
Temperature
Turnips are more heat-tolerant than radishes and rutabagas. As a cool-season crop, they thrive and produce the best root growth in temperatures ranging from 40-60°F.
Soil
Turnips grow best in moderately deep, fertile soils such as muck, sand, or loam with a pH of 6.0 to 6.5. On soft, friable soils, the roots expand uniformly and rapidly, making them easy to harvest. Like other Cruciferae family crops, turnips are susceptible to soil-borne diseases, with club root being a particularly serious issue that worsens with repeated plantings. Regular crop rotation helps prevent soil-borne problems. A soil test should be conducted, and lime should be added as needed.
Planting
Turnip seed is small and requires a fine, firm seedbed with adequate moisture for germination. To prepare the seedbed, plow and disk or harrow to create a smooth, firm, and weed-free surface. Planting can be done throughout the summer until approximately 70 days before the first killing frost. Turnips need a consistent supply of water during the growing season, as a lack of moisture leads to irregular maturity and poor-quality roots.
Spacing
2-4” in row and 12-24” between rows
Harvest
Turnips for greens are harvested 30-40 days after sowing, while roots are ready 60-70 days after sowing. Bunched turnips, once a common produce item, are now less popular. Turnip roots are typically dug from midsummer to late fall using a root digger and stored in bulk boxes. Tops are removed during harvest, and the roots are washed and trimmed before packaging. Turnips are usually packed in 25-pound plastic bags or 1-pound packs.
For U.S. No. 1 grade, the minimum size is 1 ¾ inches in diameter, though most turnips are less than 3 inches in diameter. Turnips should be stored at 32°F with 95% relative humidity, where they can keep for 4-5 months, provided there is good air circulation in the storage area.
Commercial Growers -- Turnip roots for bunching are harvested when they reach 2 inches in diameter. Roots intended for topping are harvested when they reach 3 inches in diameter. Turnips with tops are washed and tied into bunches of about four to six plants. Topped turnips, typically sold by volume or weight, are recommended for most wholesale and retail markets. Topping involves removing the leaves from the fleshy root. These roots are commonly packed in transparent film bags for individual consumer sales.
Home Gardeners -- Turnip roots are harvested for bunching when they reach 2-3 inches in diameter. Turnip leaves can be harvested individually, one at a time, or by making several cuttings of the tops, taking care to avoid damaging the growing points. Alternatively, all tops can be cut at once. Rutabagas are harvested when the roots are 4-5 inches in diameter. It is important to harvest before hot weather sets in, as the roots may become pithy and woody. Fall crops should be harvested after the first frost, which can enhance the flavor of the roots. Mulch the growing area heavily and continue harvesting until the ground freezes.
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