Turnip De Péronne

'De Péronne' turnip is a traditional heirloom variety from Northern France that is very cold-resistant. It forms white cylindrical roots with a purple top. Its flesh is firm and sweet with excellent flavour. Perfect for winter harvests! Sow from March July.

The turnip is a root vegetable commonly grown in Northern Europe since ancient times. It is generally eaten cooked in soups, stews and casseroles or added to gratin or mash. Early turnips do not need to be peeled and can be eaten raw, grated and mixed in with other vegetables. Young turnip greens are also edible. Turnip has diuretic and antioxidant properties. It contains vitamins A, B3, B5, B6 and C and minerals such as calcium, iron, copper and magnesium.

There are many different types of turnip of choose from. The root comes in an array of shapes (long, half-long, globe-shaped or flattened) and colours (white, yellow, pink or purple). Grow several varieties for year-round harvests! For something a little different, why not try rutabagas (swedes)? They result from a cross between a turnip and a wild cabbage and are equally tasty and easy to grow.

Harvesting: Turnips are usually harvested two months after sowing. Spring-summer turnips are harvested as and when required from May to July. Autumn-winter storage varieties are harvested from October until the first frosts. To harvest, lift with a garden fork and gently pull up the roots by the base of the leaves.

Storage: Let the turnip roots dry for a few hours on the ground and cut off the greens just above the crown. Turnips will keep for several months in a box or container filled with sand or straw, in a cool dark room (cellar or garage).

Good to know: Planting fennel next to turnips helps repel flea beetles and root maggots, two major pests that feed on turnip and rutabaga plants. Ideally, cover your crops with fine insect netting or row covers. Mulching with grass clippings or dead leaves will help keep the soil moist whilst limiting weed growth.

Even if the vegetable garden is first and foremost a place for growing great quality veg, it’s always a good idea to leave a bit of room for flowers. Growing flowers alongside your vegetable plants will make your general gardening experience more enjoyable and is a great way to attract pollinators and repel garden pests! Flowers such as gaillardia, marigolds, zinnias, cosmos or nasturtiums can be sown in and around the rows of vegetables. Herbs such as dill can be very useful also. Bear in mind that some companion plants self-seed easily and can be a bit invasive (borage, chives, lemon balm etc.)