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Turnip

Brassicaceae (Cruciferae)
Annuals, Vegetables

Turnips are best known for their roots, although the foliage is also edible (some varieties are grown for their leaves only). Roots come in various colors (white, white with purple on upper part, and creamy yellow) and shapes (globe and flattened globe). They grow fast and should be harvested and used as soon as they are big enough to eat.

Plant in early spring (for early summer harvest) where winters are cold or in summer (for fall harvest). Where winters are mild, plant in fall for a winter crop. Sow seeds 1 in. apart. Thin turnips to 2–6 in. apart for roots, 1–4 in. apart for greens. Roots are milder if soil is kept moist and become more pungent under drier conditions. Turnip roots are ready to harvest about 75 days after sowing.

Root maggot is a pest of turnip.

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