~ TURNIP Seed ~
A few years ago we did a big trial of lots of turnip varieties. Of the
ones that grew best , we did a tasting.
When to sow?
There are basically two options:
To eat Turnips in summer and autumn: sow from spring to midsummer (the most normal timing)
To eat Turnips in winter: You need Maincrop types. Sow early summer, eat fresh when small in autumn, and lift for storage overwinter.
= normal sowing / harvest times
= alternative or experimental sowing / harvest times
~ First-early Turnips ~
"Just wanted you to know that I have just started harvesting these [Petrowski] turnips from a late summer sowing. For my money it is the best turnip I have ever grown. Very easy to grow and a great flavour both raw and boiled. I'll try it roasted next. I live in Barnsley, South Yorkshire and my allotment is a bit exposed. I must admit to not taking a lot of care over the plants (not much weeding etc.) but they still grew well and have produced a very good crop. I'll try growing it at the normal sowing time next year as well as late sowing again. Can't fault it at all. All the best." Tony
"I grew Petrowski turnip for the first time ever last year, and thought you might like to know what a brilliant crop it's proved to be even in a year when a lot of my crops were badly affected by the cold, wet summer. We started to eat thinnings as leaves in late spring, it continued into autumn as maincrop turnips (plus leaves that never became too tough too eat), and a late summer sowing gave us freshly harvested turnips for Christmas day. They are still going strong now, outside with no more protection than a mesh cloche, in my garden 1200 feet up in the Pennines!" - Judith
Giant Limousin Turnip
This one is reputed to be the most productive of all the old French traditional varieties. It is a maincrop round-ball white type.
Sown in Spring, it will come ready just after midsummer, at the start of July. You can also resow around mid summer for harvest in Autumn.
It is famous for reaching 10 - 12 inches diameter if left in the ground, but to be honest, you might prefer them a bit smaller as Ben is holding on the left.
We did try them leaving them to get bigger - and the one in the photo on the right was perfectly tender even at that size!
We found this one to have a fantastic flavour that was a bit less 'turnipy' and subtly different from all the others, and it was without any hardness even when large.
Do try it cooked with Paul's fabulous recipe: roast turnip wedges with mustard and honey glaze - mmmm!
Order TuGL - 2g of seed £