Turnip D'Auvergne Tardif - Brassica rapa

The Late Auvergne Turnip  is a late variety that offers very good yields. This biennial vegetable plant, measuring 25 to 30 cm (10 to 12in), produces white and purple, spherical and slightly flattened roots. Their flesh is firm and sweet, and can be used raw or cooked. Sow from June to August for a harvest from September to November.

Turnips have been known since prehistoric times and have always been part of the diet of people in Northern Europe. They are often consumed cooked, in gratins, mashed, or as an accompaniment to soups, stews, and casseroles. 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 colours (white, yellow, pink, or violet).

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

Harvest: Turnips are generally 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 harvested from October and before the first frosts. To harvest them, lift with a fork and gently pull on the base of the leaves.

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

Gardener's tip: Good to know! Planting fennel next to turnips helps repel flea beetles and turnip flies. If necessary, for better protection, use a forcing net or an insect-proof net. Regular weeding and hoeing should be carried out.