Turnip D'Auvergne Tardif - Vilmorin seeds - Brassica rapa

The 'Late Auvergne' Turnip is a variety that produces beautiful spherical white and purple roots quite late in the season. This biennial herbaceous vegetable plant, measuring 25 to 30 cm (10 to 12in), is grown for its firm, sweet, and white flesh. Sow from July to August for a harvest from September to November.

Turnip has been known since prehistoric times and has always been part of the people's diet 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 consumed raw, grated, and mixed with other raw vegetables. Young turnip leaves can also be used in soups. Turnip has diuretic, refreshing, and mineralising properties and contains 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 purplish).

Turnips require the addition of well-rotted 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 from May to July according to needs and desired size. Autumn-winter varieties, intended for storage, will be pulled up from October and before the first frost. To harvest them, lift them with a fork and gently pull them from the base of the leaves.

Storage: Let the turnips dry for a few hours on the ground, and 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. For better protection, use a forcing net or an insect net if necessary. Regular weeding and hoeing should be done.