Turnips are very hardy and can be planted early in spring or late in summer. They do not stand well in the ground, so pull for storage. Use a loose, not too acid soil (add lime if too acid), and mulching always benefits turnips. Best flavor when they grow fast, so good soil with a lot of organic matter and adequate water are essential.
Do not allow the roots to grow too large or they will become woody, stringy, and bitter. Pull or use them before the first frost. If storing, top them and store in a cool place.
Turnip roots and greens are nutritious and tasty.The roots are eaten raw, pickled, braised, or pureed. Use them alone, in soups, stews, and casseroles. The leaves make a good potherb. Sprouted seeds can be eaten in salads or sandwiches.C/Matures 5-10/Harvest 2-6/Yield 100-360, roots or tops/Spacing 4”
Days to Maturity figures are really just for comparing between varieties within a category. Actual days will vary from location to location, depending on garden conditions.