Turnip

Turnips are a member of the brassica family. They are fast growing, versatile, root vegetable which add a different flavour to salads when grated raw, cooked in a casserole or served as a separate vegetable. When they are pulled young, they are a far cry from the woody, sad examples that are often seed in shops and supermarkets. The smaller the roots are when they are pulled, the sweeter the taste!

Sow turnip seeds from late March to June directly into the growing site, in drills 2cm deep and rows spaced 30cm apart. Early sowings are best made under cloches. To prolong the cropping period, sow the seeds in succession every 14 days. Turnip seeds can also be multisown in modules and transplanted out as small clusters and then harvested as small roots for salads. As soon as the first rough leaves appear, thin to 10cm apart. When the roots are the size of a gold ball, they can be harvested. It is best to harvest alternate roots to maximise the crop.