Turnip

turnip plants in ground Turnip is a cool-season vegetable that can be grown as a spring or fall crop in Kansas. Turnips are easy to grow and can be used for the root, top, or both. Most varieties of turnips will do well in Kansas if planted at the correct time. There are both traditional, large-rooted turnips that are typically cooked. There are also newer, smaller-rooted turnips that are more commonly used for fresh eating. Turnips taste best when plants grow rapidly and mature before the heat of summer. Para información en español, visite este sitio web.

How to Grow

Plant spring turnips in mid to late March to allow roots to develop before intense summer heat. Turnips can be sown after soils reach 40ºF. Seeds germinate best at 60-85ºF and require 7-10 days to emerge. Plant fall turnips in late July to early August. Plant seed about ½ inch deep and about 2 to 4 inches apart in rows at least 15 inches apart. Thin turnips to 3 to 6 inches, depending on the desired mature root size. You can also plant turnips in a bed or wide row planting by scattering seed to produce a plant every 2 to 4 inches in each direction. Plant 5-10 feet of row per person for fresh use and 5-10 feet for storage. Expect 5-7 pounds of greens or roots per 10 linear feet of row.

Sunlight: Turnips need full sun for the best production. Provide a minimum of 6 hours of direct light per day.
Watering: Maintain even soil moisture for the best growth, especially when turnips are young. Provide one to two inches of moisture every week if not provided by rain. Moisture fluctuations cause root disorders like cracking, woody roots, and pithiness, and contribute to bitter flavors.
Soil and Fertilization: Apply ¼ cup per 10 feet of row of a nitrogen-based fertilizer (21-0-0) 6 weeks after emergence to encourage rapid plant growth.
Pests and Diseases: Weeds compete with small plants and must be removed early, using care to avoid damaging young, tender, turnip plants. Aphids, wireworms, and flea beetles are common insect pests of turnips. Sometimes the turnip roots can become woody, fibrous or have a bitter flavor if exposed to heat, drought stress, or are over mature.

Harvest and Storage

When roots are 2 to 4 inches in diameter, pull and trim the tops. Roots are mature 60-80 days from seeding. Use a digging fork to loosen soil and pull up plants by the tops and trim off leaves. Wash the roots and store in cool moist conditions store turnip roots in plastic bags in a refrigerator for 2 to 3 weeks. Many gardeners overwinter some turnips under heavy mulches and soil in the garden. If soils freeze deeply, pull and store indoors. Harvest the tops when they are young and tender. Over mature tops or roots will be strong flavored, and roots may be tough.

Turnip roots can be preserved by freezing or by canning. Turnip greens can also be frozen to be used in soups and other recipes.

Recipes

Turnips are low in calories with an abundance of flavor and crunch. A cup serving is very high in vitamin A and C, iron, and fiber. Wash thoroughly in cold water just before using to remove dirt. Do not use soap, dish detergent, or bleach because these liquids absorb into the vegetables. Scrub well with a brush if you want to eat the peel, which contains fiber and is nutrient-rich.

Roasted Root Vegetables

Ingredients	Directions
4 medium turnips 2 carrots 1 medium onion ¼ cup vegetable oil 3 Tbs Parmesan cheese	Preheat oven to 350 F. Cut vegetables into large chunks. Place in a medium bowl and pour oil over top. Add seasonings or Parmesan and mix well. Spread vegetables in an even layer on a baking sheet. Bake for 1 hour or until tender. Check a few vegetables to see if they are tender.

Recipe source: Ohio State University Extension

Turnip Green Soup

Ingredients	Directions
1 lb. Kielbasa sausage, cubed 1 medium onion, chopped 2 qts. chicken broth 2 16 oz bags frozen chopped turnip greens 2 14.5 oz cans great Northern beans, rinsed and drained 1 pkg Knorr Vegetable soup mix 1 tsp hot pepper sauce (Tabasco) 1 tsp garlic powder 1 pinch Creole seasoning salt and pepper to taste	Cook onion and sausage in oil over medium heat until onion is tender. Add remaining ingredients, then bring to a boil. Lower the temperature and simmer for 2 hours.

Recipe source: Alabama A&M and Auburn University Extension