White Turnip with Purple Top
Product Description
White Turnip with Purple Collar (Brassica rapa var. rapifera) – Offered by Le Potager Ornemental de Catherine
The White Turnip with Purple Collar , also called rabiole , is a rustic and easy-to-grow variety , ideal for extending harvests into autumn . Its distinctive purple collar contrasts with its white, tender and slightly sweet flesh , offering a crunchy texture when raw and melting when cooked .
Very versatile in the kitchen, it can be eaten raw like a radish , mashed, sautéed, roasted in the oven or marinated , and freezes very well for winter use. Its edible leaves are also delicious in soup or sautéed like spinach.
Ultra cold hardy , this turnip is perfect for growing in cool climates and can be sown until August for a bountiful fall harvest .
Characteristics of the variety
Type : Biennial (grown as an annual)
Plant habit : Upright foliage, semi-buried root
Optimal diameter : 5 to 8 cm
Skin color : White with a purple collar
Flesh : White, tender, sweet
Taste : Delicate, slightly sweet and peppery
Use : Raw, cooked, sautéed, mashed, marinated
Resistance : Very resistant to cold
Special feature : Easy to grow, edible leaves
Cultivation method
?? Exposure : Full sun
?? Sowing :
• Direct into open ground from May , then every 4 weeks until August to prolong the harvest
?? Sowing depth : 5 mm
?? Germination temperature : 15-22°C
? Germination time : 5 to 10 days
?? Spacing : 20 cm between plants
?? Watering : Regular, keep the soil cool
?? Maintenance : Recommended under netting to protect against the cabbage fly pest
With optimal conditions, the White Turnip with Purple Collar guarantees a generous and tasty harvest , perfect for traditional and inventive cuisine .
Use and special features
?? A versatile root vegetable
Perfect raw, marinated, in soup, roasted or mashed , and freezes very well .
?? An easy and rustic culture
Ideal for cool climates , it grows without any particular maintenance .
?? Don't throw away the leaves!
The tops are delicious in soup, sautéed or added to stews .