Turnip Milan Rouge - Brassica rapa

The Red Milan Turnip is an early spring variety that produces medium-sized, flattened roots with a white collar that is reddish-purple. Its flesh is sweet and pleasantly fragrant, and of very good quality. It can be consumed both raw, finely grated, and cooked. Sowing is done from March to May for a harvest from May to July.

Turnips have been known since prehistoric times and have always been part of the diet of people in Northern Europe. Its root is consumed raw when young, grated in salads or cooked, gratinated, sautéed, mashed, or served as an accompaniment to soups, stews, and casseroles. Turnips have diuretic, refreshing, and remineralizing properties, and contain vitamins (A, B5, B6, C, PP) as well as minerals (calcium, iron, copper, magnesium).

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

Harvest: Turnips are harvested as needed and as they develop.

Storage: They can be stored for a few days in a cool place. Starting from November, turnips are dug up, cleaned, and stored in dry sand in a cellar throughout the winter.

Gardener's tip: Regular weeding and hoeing should be done. A protective insect net can be installed to prevent potential attacks from flea beetles.