Turnips
Turnips are a fast-growing root vegetable that can provide harvests in both summer and autumn. Often overlooked in favour of swedes, turnips are generally quicker to mature and milder in flavour. This is an important distinction to make as often swedes are referred to as turnips in Ireland so if it is those large vegetables usually sold in supermarkets that you are looking for, then it may be swede seeds you are after rather than turnips which are usually much smaller.
Both the roots and the leafy tops are edible, making turnips a dual-purpose crop.
Types of Turnip
- Early / Summer Turnips – Quick-maturing, smaller roots harvested young and tender.
- Maincrop / Autumn Turnips – Larger varieties suitable for autumn lifting and short-term storage.
How to grow Turnips
- Soil and Site – Turnips grow best in light, well-drained soil that has not been freshly manured. A sunny position is ideal but they will tolerate partial shade. They like cool, moist conditions and so our climate is ideal.
- Sowing – Sow direct from April to July depending on type. Early sowings produce summer crops, while July–August sowings provide autumn harvests.
- Depth & Spacing – Sow seeds 1cm deep in drills spaced 25cm apart. Thin seedlings to 10–15cm apart as early as possible to prevent their roots intertwining.
- Rotation – As brassicas, turnips should be included in a crop rotation plan and not grown repeatedly in the same ground.
Cultivation & Care
- Watering – Keep soil evenly moist to prevent roots becoming woody.
- Thinning – Thin promptly to prevent overcrowding and stunted roots.
- Pest Protection – Protect young plants from flea beetle and cabbage root fly using fine netting such as enviromesh or anti-insect mesh.
Harvest and Storage
Harvest summer turnips when small and tender, usually 6–8 weeks after sowing. Larger autumn varieties can be lifted before hard frost and stored in a cool shed or clamp for short periods.
Culinary Use
Young turnips can be eaten raw or lightly steamed. Mature roots are excellent roasted, mashed or added to soups and stews. The leafy tops can be cooked similarly to spinach.
Recipe – Roasted Turnips with Honey and Thyme
Ingredients
500g turnips, peeled and cubed
1 tbsp olive oil
1 tsp honey
Fresh thyme
Salt and pepper
- Toss turnips with oil, honey and seasoning.
- Roast at 200°C for 25–30 minutes until tender and golden.
Nutritional Information
Per 100g serving approx:
- Calories – 28 kcal
- Protein – 0.9g
- Carbohydrate – 6.4g
- Fat – 0.1g
- Fibre – 1.8g
Turnips provide vitamin C and dietary fibre as well as phosphorous, calcium and folate.