Scientific name: Brassica rapa L.
Common name: Turnip
General description: Originally coming from central and eastern Asia. The turnip was during Roman times the weapon of choice for hurling at public figures in times of protest. Apart from that purpose, it is mainly cultivated for its round, tender root, where the plant accumulates its reserve nutrients, although the leaves and flower buds can be eaten in some varieties.
The ones we have available at the moment are:
- Turnip greens 'Grelos de Santiago' is a traditional variety that allows tender leaves to be taken at least three times before harvest.
- Turnip 'Globo Roxo' is an early variety of medium size, white at the base and purple on top.
- Turnip 'Greleiro Senhora Conceição' is an early, tractable Portuguese variety that produces sprouts in abundance.
- Turnip 'Gandra' is a traditional Portuguese variety from the coastal north of the country.
- Turnip 'Di Milano a Colleto Viola' is a variety that produces slightly flattened round turnips with a violet color on top of the root.
Nutritional data: It has plenty of water, fiber, vitamins C, A, and K, and mineral salts like potassium, sodium, calcium, and phosphorus. Low in
Climate: Temperate without high temperatures and where the possibility of late frost is very low. Places with good luminosity.
Soil: Well-drained, fertile, rich in organic matter, and free from stones and other debris.
Watering: Demanding water. The soil should always be moist, without waterlogging.
Associations: Swiss chard, Rosemary, Lettuce, Peas, Spinach, Creeping bean, Mint, Cauliflower.
Sowing time: September to November.
Harvest time: November and December, 40 to 80 days after sowing.