Turnip
Brassica rapa subsp. rapa
Turnips are among the fastest-maturing root vegetables — pulled young, they are sweet, crisp, and delicious raw or lightly cooked. Left to grow larger they develop a stronger, earthier flavour perfect for winter soups and stews. The leafy tops (turnip greens) are also excellent eating.
SowingDirect sow
Sunlight☀️ Full sun
Water💧💧 Moderate
Days to harvest40–70
Soil pH6–7.5
Spacing13cm × 30cm
Planting Calendar
Sow indoorsSow outdoorsTransplantHarvest
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Two Season Crop
Turnips suit two growing seasons well: early spring for young, sweet baby turnips harvested in May and June; and late summer for maincrop autumn roots. Avoid midsummer sowing — heat and drought cause woody, bitter roots.Succession Sowing
Sow in short rows every 2–3 weeks from March through May and again from July. This prevents a glut and ensures a steady supply of young, tender roots.Baby Turnips
Pulled at golf-ball size (4–5cm), turnips are a revelation — crisp, mildly peppery, and completely unlike their overgrown counterparts. Eat raw in salads, or flash-roasted whole.Soil: Firm, well-drained, not too rich. Avoid freshly manured ground.