This is the most cultivated turnip variety worldwide. Smaller and sweeter than conventional rutabaga, both its leaves and root are edible. Its sweet flesh forms a globe with a purple top and is excellent for canning and freezing.
Turnips thrive best when planted 3 weeks before the last spring frost as they prefer milder temperatures. It is also possible to plan for a fall crop by sowing them after the hottest part of the summer. Sow them directly in the garden at a depth of ½'' and a distance of 6''. It is advisable to add mulch around your seedlings to retain moisture and control weeds.
You can harvest the leaves when they are large enough to be consumed in salads. Be cautious to take only 2 to 4 leaves per plant to avoid jeopardizing the life of the plant. Smaller turnips are more tender and have a better taste than larger ones. Therefore, it is preferable to harvest them when they reach a size of 3 to 4 inches in diameter. For long-term storage, keep them in a cool, dark place without washing them.