The crisp texture and mild, sweet, turnip-like flavor makes it an interesting addition to stews and casseroles. It is also enjoyed raw as a part of a relish tray. Culture: Direct sow seed in spring in rich fertile soil and planting can be staggered to fall. Thin plants to 10″ (25 cm) apart. Keep soil moist around plants. Harvesting: Matures in 40-60 days. The bulbs are best eaten young up to the size of a tennis ball. They should be peeled before cooking, especially if rather mature as most of the fibers are in the outer part of the bulb.