There's a certain charm to vegetables that offer a little surprise, isn't there? And when it comes to turnips, that surprise often comes in the form of a vibrant purple crown peeking out from the soil. It’s these very purple tops that often catch the eye, hinting at the deliciousness hidden beneath.
Turnips, you see, are wonderfully straightforward plants. They belong to the brassica family, making them cousins to cabbage and broccoli, but their appeal lies in their speed and versatility. You can sow them little and often, enjoying harvests from late spring right through to early winter. And the best part? They’re ready in as little as six weeks, especially when you pick them young. That’s when they’re at their sweetest, perfect for enjoying raw, roasted, or tossed into a hearty stew. And don't forget the leaves – they're edible too, tasting much like spinach, making the turnip a truly dual-purpose crop.
What’s fascinating is the variety. While many of us picture a uniformly white root, the reality is far more colourful. You'll find varieties with entirely white or yellow roots, but it's the ones with those distinctive purple or green tops that often steal the show. Some even boast red or yellow roots. It’s a reminder that even the most common vegetables have their own unique beauty.
Growing them is surprisingly easy. They appreciate a sunny spot and thrive in cool conditions, ideally in soil that’s fertile and holds moisture well. If you’re short on garden space, don't fret; they do perfectly well in large containers, yielding mini-veg that are just as delightful. The key to a continuous supply is regular sowing – small batches every few weeks from spring until late summer. This avoids a massive glut all at once and ensures you have a steady stream of fresh turnips throughout the season.
Preparing the ground is simple. Turnips love rich, well-drained soil, so digging in plenty of organic matter like garden compost or well-rotted manure is a good idea, ideally done the autumn before you plan to sow. Then, it’s just a matter of weeding the area and raking the soil to a fine, crumbly texture. If you’re into no-dig gardening, you can mulch the soil with organic matter ahead of sowing or plant directly into the mulch.
Sowing itself is best done directly outdoors where they’ll grow, whether in the ground or a container. While you can sow indoors in modules for an earlier start, they grow so quickly that direct sowing is often the most straightforward approach. They’re also fantastic for filling in gaps after other crops have been harvested or for sowing between slower-growing vegetables like parsnips, providing a harvest before the main crop needs the space.
So, next time you see those turnips with their striking purple tops, remember the simple joy and delicious potential they hold. They’re a testament to how nature can offer both beauty and sustenance in the most unassuming packages.
