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
For turnips, sow small batches directly outdoors from March to mid-August, choosing the variety's recommended season. Sow 1cm deep in rows 23-30cm apart. For an early crop, start hardy varieties in modules in late winter, 2cm deep; thin to one seedling or retain small clumps for mini-roots. Harden off before planting outside from March, avoiding root disturbance and keeping clumps intact. Space turnips 15-23cm apart, water well and protect from slugs, snails and birds. In containers, cover seeds with 2cm of compost. Gowrie is a swede, not a quick-maturing turnip: sow outdoors May-July and follow its own spacing and harvest guidance.
Harvesting information
Lift turnip roots while young and tender, before they grow larger than a tennis ball and become woody. Young turnip leaves are edible, but avoid taking many leaves from plants grown for roots. Harvest late-sown turnips before severe frost. Gowrie is a slower-growing swede for autumn and winter harvesting; do not apply early-turnip maturity estimates to it. In cold regions or wet winter soil, lift swedes in late autumn for frost-free storage.
Storage information
Autumn-harvested roots can be stored for several weeks in trays of moist coir or sand in a cool, frost-free place.