This turnip variety is grown both for its mild-flavor, crisp roots and its greens. Bottom roots are purple and white. 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. Culture: For best flavor, time so plants develop during cool weather. Plants are frost tolerant. Direct sow 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 turnips left to mature. Harvest: Pick tender leaves as needed. Pull roots between 2”-3” (5-7.5 cm) diameter. Nutrition: Greens are high in vitamins A & C. Roots supply some vitamin C. Both supply minerals.