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Beautiful red salad turnips.
These slightly flattened turnips have sweet, crisp white flesh and spicy red skin. Splashes of red internal color add to the appeal when sliced. The dark green tops with attractive red stems may be used in salads or lightly cooked. Best when harvested at 2–3″ in diameter. Try them with Hakurei for a bunch with nice color contrast.
Specs:
- Packet: 400 seeds
- Avg. 136,300 seeds/lb
| Size | Packet, 1/4 Ounce, 1 Ounce, 1/4 Pound, 1 Pound |
|---|---|
| SCIENTIFIC NAME | Brassica rapa |
| CULTURE | Turnips are tolerant of moderate frost and prefer a fertile, well-drained soil, with a pH of 6.0–7.5. Sow early spring through late summer in a 2–4" wide band, seeds 1" apart (35 seeds/ft.) for small turnips or 2" apart (and half this rate) for larger turnips. Sow 1/4– 1/2" deep in rows 12–18" apart. |
| INSECT PESTS | Floating row covers installed at the time of sowing will keep the turnips free of insect pests, including flea beetles and root maggots. |
| HARVEST | Young, radish-size turnips are ready in about 30 days; full-size turnips are ready in about 40–50 days. Roots are smoothest when small. |
| STORAGE | Turnips with greens store at 32°F (0°C) and 95% relative humidity (RH) for 10–14 days. Fall-harvested Purple Top White Globe turnips can be topped at harvest and stored at 32–40°F (0–4°C) with 90–95% RH for 4–6 months. |
| AVG. DIRECT SEEDING RATE | 1 oz./320', 3.1 oz./1,000', 5 2/3 lb./acre at 35 seeds/ft. in rows 18" apart. |
| SEED SPECS | See individual varieties. |
| PACKET | 400 seeds, sows 11'. |
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