Turnip Whole Leaf Nancy - Brassica rapa

Brassica rapa Entire Leaf Nancy is a productive and hardy variety. This biennial herbaceous vegetable plant, measuring 25 to 30cm (10 to 12in) tall, is cultivated for its round fleshy root with a violet collar. Its firm flesh is slightly sweet and can be used raw or cooked in many dishes. Sow from March to May and July 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 gratin, mashed, or as an accompaniment to soup, pot-au-feu, and stew. Baby turnips do not need to be peeled and can be eaten raw, grated and mixed with other raw vegetables. The young turnip leaves can also be consumed in soups. Turnips have diuretic, refreshing, and remineralising properties, and contain vitamins (A, B5, B6, C, PP) and minerals (calcium, iron, copper, magnesium).

The many varieties of turnip 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 the addition 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 can be harvested according to needs and desired size, from May to July. Autumn-winter varieties, intended for storage, can be harvested from October and before the first frost. To harvest them, lift with a garden fork and gently pull on 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 root cellar or in sand, in a cool and dark place.

Gardener's tip: planting fennel next to turnips helps repel flea beetles and turnip flies. If necessary, for better protection, use a forcing net or an insect net. Carry out regular weeding and hoeing.