Turnips, members of the cruciferous family of vegetables, along with broccoli, collards, kale and Brussels sprouts, grow in temperate climates throughout the world. Most commonly grown for their white bulbous roots, turnip leaves and sprouts are also edible and highly nutritious.
Turnips are root vegetables widely grown in temperate regions and valued for both their edible roots and leafy greens. They belong to the mustard family and are closely related to other cool-season vegetables. The plant produces a round or slightly flattened root that develops underground, while its leafy tops grow above the soil and are also edible. Turnips have been cultivated for centuries and remain an important crop in many parts of the world.
Botanically, turnips are classified under the species Brassica rapa within the family Brassicaceae, which also includes crops such as cabbages, mustard, and broccoli. This plant family is known for its hardy nature and ability to grow well in cooler climates. Turnips are typically grown as annuals, although their life cycle is technically biennial, meaning they can produce seeds in their second year if allowed to overwinter.
The exact origin of turnips is believed to be in regions of Europe and Western Asia. Historical evidence suggests that they were cultivated thousands of years ago and were a staple food in many ancient societies. Before the widespread cultivation of potatoes, turnips were one of the main root crops used for food in Europe. Over time, they spread to other parts of the world and became part of many traditional cuisines.
In appearance, turnips usually have smooth skin that may be white, purple, or a combination of both. The flesh inside is typically white and crisp when raw. Young turnips tend to be tender and mildly sweet, while older ones may develop a stronger, slightly peppery flavor. The green tops, often called turnip greens, are nutritious and commonly cooked as leafy vegetables.
Culinarily, turnips are quite versatile. They can be eaten raw in salads, roasted, boiled, mashed, or added to soups and stews. In some cuisines they are pickled or fermented, which enhances their flavor and preserves them for longer periods. Both the root and the greens are used in cooking, making the plant valuable as a dual-purpose vegetable.
Nutritionally, turnips are low in calories but rich in beneficial nutrients. They contain vitamin C, fiber, potassium, and various antioxidants that support overall health. The greens are particularly rich in vitamins A, C, and K, as well as calcium and iron. Because they are easy to grow and nutritious, turnips continue to be an important vegetable in home gardens and commercial agriculture.
Best Way to Plant Turnips
1. Choose the Right Variety
Start by selecting a suitable variety of turnip for your climate and garden conditions. The common garden turnip, scientifically known as Brassica rapa, grows best in cool weather and matures quickly. Some varieties are better for tender roots, while others are preferred for leafy greens.
2. Pick the Right Planting Time
Turnips grow best in cool seasons. Plant them in early spring for a summer harvest or in late summer for a fall harvest. Cooler temperatures improve the flavor of the roots and help prevent them from becoming tough or bitter.
3. Select a Sunny Location
Choose a garden spot that receives full sun or partial shade. Turnips prefer at least 4–6 hours of sunlight each day. Adequate sunlight helps the plants develop healthy leaves and well-formed roots.
4. Prepare the Soil
Turnips grow best in loose, well-drained soil that is rich in organic matter. Before planting, loosen the soil to about 10–12 inches deep and remove stones or hard clumps that might interfere with root growth.
5. Add Organic Matter
Mix compost or well-rotted manure into the soil before planting. This improves soil fertility and structure, helping the roots grow evenly and preventing misshapen turnips.
6. Sow Seeds Directly
Turnips grow best when the seeds are planted directly into the garden rather than transplanted. Sow the seeds about ½ inch deep in rows or small garden beds.
7. Space the Rows Properly
Leave about 12–18 inches between rows. Proper spacing ensures good air circulation and gives each plant enough room to develop its root.
8. Thin the Seedlings
Once the seedlings grow a few inches tall, thin them so the remaining plants are spaced about 3–4 inches apart. Thinning prevents overcrowding and allows the roots to grow larger.
9. Water Consistently
Turnips require steady moisture to develop tender roots. Water the plants regularly so the soil stays evenly moist but not waterlogged.
10. Mulch the Soil
Adding a layer of mulch around the plants helps retain moisture, regulate soil temperature, and reduce weed growth. Organic mulch such as straw or dried leaves works well.
11. Control Weeds
Keep the garden bed free of weeds that compete with turnips for nutrients and water. Hand weeding or shallow cultivation works best because turnip roots grow close to the soil surface.
12. Monitor for Pests
Check the plants regularly for common garden pests. Healthy soil and proper spacing usually reduce pest problems and keep plants growing vigorously.
13. Harvest at the Right Time
Most turnips are ready to harvest about 30–60 days after planting. Harvest the roots when they are small to medium in size for the best flavor and texture, and you can also harvest the greens earlier for fresh leafy vegetables.
Nutritional Content of Turnip
A 1-cup serving of boiled, mashed turnips contains 51 calories and provides 76 milligrams of calcium, 21 milligrams of magnesium and 407 milligrams of potassium. The same serving size also provides 26 milligrams of vitamin C. A 1-cup serving of raw turnip greens provides 104 milligrams of calcium, or 13 percent of your daily requirement, and 163 milligrams of potassium.
Turnip greens are also a good source of vitamin C, with 33 milligrams per cup, vitamin A, with 6,373 International Units, or IUs, per cup — about 64 percent of your daily requirement — and vitamin K, with 318 IUs per cup — about three times the daily adult requirement. While the turnip root is considered a starchy vegetable, it contains only a third of the calories in a potato.