Organic Turnip - Vilmorin seeds - Brassica rapa

The 'Marteau' Turnip is a highly productive variety, with a white root. This herbaceous biennial vegetable plant, measuring 25 to 30 cm (10 to 12in), is cultivated for its fleshy root. Its firm flesh is sweet and can be used raw or cooked in many dishes. Sowing period is from March to August for a harvest 2 months later.

The turnip has been known since prehistoric times and has always been part of the diet of people in Northern Europe. It is often consumed cooked, in gratins, mashed, or as an accompaniment to soups, stews, and ragouts. Baby turnips do not need to be peeled and can be eaten raw, grated and mixed with other raw vegetables. Young turnip leaves can also be consumed in soups. Turnips have diuretic, refreshing, and remineralizing properties, and contain vitamins (A, B5, B6, C, PP) and minerals (calcium, iron, copper, magnesium).

The numerous varieties of turnips allow for year-round harvesting. This root vegetable comes in many shapes (long, semi-long, round, or flat) and colors (white, yellow, pink, or purple).

Turnips require a supply of well-decomposed compost (3 kg/m²) in late autumn or early spring.

Harvest: Turnips are usually harvested two months after sowing. Spring-summer turnips will be harvested according to needs and desired size, from May to July. Autumn-winter varieties, intended for storage, will be pulled up from October and before the first frost. To harvest them, lift with a forked spade and gently pull on the base of the leaves.

Storage: Let the turnips dry for a few hours on the ground, cut the foliage above the collar. Turnips can be stored for several months in a silo or cellar, in dry sand, in a cool and dark place.

The gardener's tip: Good to know! Planting fennel next to turnips helps repel flea beetles and turnip flies. If necessary, for better protection, use an insect net. Regular weeding and hoeing should be done.