This turnip variety is grown both for its mild flavored, crisp roots and its greens. Roots are round and smooth with a purple shoulder and white beneath. Flavor is best in cool weather and when no more than about 3″” (7.5 cm) across. Use roots raw in salads and dips, or cooked. Prepare greens by steaming with butter. For best flavor, time sowing so plants develop during cool weather. Plants are frost tolerant. Direct seed in early spring (cover ¼””) and again in late summer / early fall (cover ½””). Water regularly and fertilize when 4″” (10 cm) tall. Thinning is a must for all root crops. Try snipping the tops of unwanted plants, as this action will not disturb the root of turnips left to mature.
Harvesting: Pick tender leaves as needed. Pull roots between 2″”-3″” (5-7.5 cm) diameter.
Nutrition: Greens are high in vitamins A and C. Root supply some vitamin C. Both supply minerals.