Turnip Growing Guide
This compact and fast-growing root vegetable belongs to the brassica (cabbage) family. It forms small, rounded or flattened roots, typically with white or purple skins, and is ready for harvest in as little as six weeks. The young roots are delicious raw, roasted, or added to stews, and its young leaves are also edible, making it a versatile crop.
This guidance applies to the crop in general. Individual varieties and local conditions can differ.
Planting information
Sow seeds outdoors in small batches every few weeks from March to mid-August. Create a shallow drill 1cm deep, water along the base if dry, scatter seeds thinly, then cover with soil, firm gently, and water lightly. Space additional rows 23–30cm apart. For earlier harvests, hardy varieties can be sown indoors in late winter in modular trays 2cm deep (either 2 seeds per module, thinning to one, or up to 4 seeds per module for mini-veg). For container growing, scatter seeds thinly, cover with 2cm of compost, and firm gently. Young plants from early indoor sowings are ready for planting outdoors from March onwards. Harden off seedlings to prepare them for outdoor conditions. Plant out with minimal root disturbance, spacing them 15–23cm apart. Water thoroughly after planting and protect seedlings from slugs, snails, and birds (using netting or biodegradable fleece). Do not split seedlings if they were sown as a clump.
Harvesting information
Turnip roots grow rapidly, with early varieties ready in about six weeks and maincrops in about ten weeks. They are best harvested when small and full of flavour (golf-ball size for raw eating, tennis-ball size for cooking). If left to grow larger than a tennis ball, they can become woody and bitter. Harvest late-sown turnips before harsh frosty weather. Turnip tops (leaves) can be harvested at the same time as roots, or when small and tender as a cut-and-come-again crop, providing multiple pickings. Young leaves have a peppery flavour, while larger leaves can be cooked like spinach. If growing mainly for roots, avoid harvesting too many leaves.
Storage information
Autumn-harvested roots can be stored for several weeks in trays of moist coir or sand in a cool, frost-free place.