Direct-sow in spring as soon as soil can be worked, then sow again in late summer for an autumn harvest. Turnips develop their best texture in cool weather; prolonged heat may accelerate bolting and strengthen flavour. Place seed 6 to 12 mm (1/4 to 1/2 in) deep, keep the surface moist, and thin to 8 or 15 cm (3 to 6 in) after true leaves appear. Make several small sowings instead of one large row to spread harvest. Install insect netting immediately and record dates because the ideal window varies by region and yearly weather. Avoid transplanting crowded seedlings; direct sowing protects the developing root and reduces distortion.
Sale
Sold out
Root vegetable
Brassicaceae
Organic root vegetable seeds
Organic ‘Purple Top White Globe’ turnip (Brassica rapa subsp. rapa)
Brassica rapa subsp. rapa
‘Purple Top White Globe’ is an organic open-pollinated heirloom turnip forming a round root that is white below ground and purple at the shoulder. Its flesh remains tender, mild, and lightly pungent when harvested young, while lobed greens may also be cooked. Direct-sow in spring or late summer in loose, well-drained soil. Even moisture, thinning to 8 or 15 cm, and harvesting before roots become oversized support quality. Maturity commonly occurs around 50 days, with variation according to weather. Roots and young greens therefore provide two useful kitchen harvests for salads, soups, mashes, and roasted dishes. Cool growing conditions help maintain the best texture and flavour.
Quantity
Approximately 200 seeds
Exposure
Full sun to light partial shade
Hardiness
Zone 4 to 8
Difficulty level
Easy to moderate
Discover the plant
Family
Brassicaceae
Genus
Brassica
Species
rapa subsp. rapa
Cultivar
Purple Top White Globe
Type
Root vegetable
Cycle
Biennial grown as an annual crop
Organic ‘Purple Top White Globe’ turnip (Brassica rapa subsp. rapa) is an open-pollinated heirloom known for a round root that is white below ground and purple at the shoulder. White flesh has a mild, lightly pungent flavour when harvested young. Lobed greens are edible as well and may be cooked like other leafy vegetables. Roots commonly reach a useful size in approximately 50 days, depending on temperature, moisture, and fertility. This organic seed is particularly suitable for spring and autumn harvests, when cool weather promotes tender texture and balanced flavour. Both root and greens provide useful kitchen harvests from a compact garden row.
Direct-sow as soon as soil can be worked in spring, then sow again in late summer for an autumn harvest. Place seed approximately 6 to 12 mm (1/4 to 1/2 in) deep in loose, fertile, well-drained soil. After emergence, thin plants to approximately 8 to 15 cm (3 to 6 in), according to the desired root size. Maintain even moisture because drought can make roots strong, bitter, or woody. Insect netting installed at sowing helps limit flea beetles and cabbage root maggots. Weed carefully so developing roots are not injured, and avoid excessive nitrogen that can encourage leafy growth or forked roots.
Harvest roots when they reach approximately 5 to 8 cm (2 to 3 in), or the size you prefer, before they become oversized and woody. Shoulders visible above the soil make sizing easier. Young greens removed during thinning cook quickly, while roots may be eaten raw, roasted, braised, mashed, or added to soups. Separate greens from roots after harvest and refrigerate them independently. To reduce persistent crop problems, avoid growing another brassica in the same location for several years and remove clearly diseased debris after the final harvest. Wash produce carefully, trim damaged tissue, and cool roots promptly to preserve quality.
Planting guide
From planting to establishment.
Planting depth
6 to 12 mm (1/4 to 1/2 in)
Spacing / density
Thin to approximately 8 to 15 cm (3 to 6 in)
Establishment temperature
10 to 25 °C (50 to 77 °F)
Establishment time
Approximately 5 to 10 days depending on temperature
Best planting time
April to August
Propagation
Direct sowing
Growing method
Direct-sow in spring as soon as soil can be worked, then sow a second crop in late summer for an autumn harvest. Prepare loose soil at least 20 cm (8 in) deep, remove stones, and incorporate a moderate amount of mature compost. Make furrows 6 to 12 mm (1/4 to 1/2 in) deep, distribute seed without crowding, and firm lightly. Keep the surface moist until emergence. Once true leaves appear, thin gradually to 8 or 15 cm (3 to 6 in), according to the desired size, and cook the removed young greens. Install insect netting immediately and seal every edge. Water deeply to provide approximately 2.5 cm (1 in) weekly, including rainfall. Weed with a shallow tool. Watch visible shoulders and harvest around 5 to 8 cm (2 to 3 in), before roots become woody. Remove tops, cool greens and roots separately, and discard diseased debris. Wait several years before growing another brassica in the same location. Label every row and record emergence, first thinning, and the diameter of initial roots. After heavy rain, check that soil has not crusted or exposed fine roots. Remove any plant showing severe distortion, inspect it away from the bed, and avoid moving contaminated soil to another growing area.
Soil and care
The right conditions.
Exposure
Full sun to light partial shade
Soil pH
Approximately 6.0 to 7.5
Hardiness zone
Zone 4 to 8
Minimum temperature
-10°C (14°F)
Watering
Maintain approximately 2.5 cm (1 in) of water weekly, including rain, watering deeply when the surface dries; avoid alternating drought and saturation.
Soil type
Loose, fertile, evenly moist, well-drained soil
Fertilization
Incorporate mature compost before sowing and avoid excess nitrogen, which can favour foliage or distorted roots.
Seasonal care
In spring, loosen the bed, remove stones, and incorporate mature compost without excess. Sow early, keep the surface moist, and install insect netting immediately. After emergence, thin as soon as true leaves appear so roots can enlarge evenly. During growth, provide approximately 2.5 cm (1 in) of water weekly, including rainfall, and weed shallowly. Harvest before intense heat when roots have reached the desired size. In summer, remove the first crop and prepare a small area for late-season sowing. Keep this sowing moist during hot days, then take advantage of cooler nights. In autumn, harvest progressively; light frost is tolerated, but do not allow roots to experience a deep freeze. Remove tops, cool the parts separately, and inspect roots before storage. Discard diseased tissue, clean tools, and record dates. Then maintain a rotation of several years without brassicas to reduce clubroot and persistent pests. Check stored roots regularly and use any damaged specimen promptly. In containers, check moisture daily during windy periods and empty saucers after every rain. Repair netting as soon as an opening appears. At harvest, compare size, tenderness, and damage between the two seasons. Keep observations with the garden plan so the next crop can be moved away from former brassicas. During storage, inspect roots regularly and remove any specimen that softens or deteriorates. Wash reusable crates, allow them to dry completely, and never return spoiled material to the active vegetable bed.
Container growing
A controlled environment.
Recommended pot size
25 to 30 cm (10 to 12 in)
Choose a planter at least 25 to 30 cm (10 to 12 in) deep, wide enough to space plants 8 to 15 cm (3 to 6 in) apart, and fitted with many drainage holes. Fill it with light vegetable potting mix amended with a modest amount of mature compost. Sow 6 to 12 mm (1/4 to 1/2 in) deep, keep the surface moist until emergence, then thin promptly. Place the container in sun during cool weather; light afternoon shade may reduce stress as temperatures rise. Check moisture daily because even brief drought can make roots strong or woody. Water slowly until excess drains, then empty the saucer. Protect young leaves with fine netting supported on small hoops. Rotate the pot for balanced light and use only light fertilizer. Harvest as soon as shoulders reach the desired size. After the final harvest, clean the container and avoid immediately sowing another brassica if disease symptoms appeared. Label the planter with its sowing date and observe how quickly it dries after each watering. Add potting mix around an overly exposed shoulder without burying the leaf centre. Inspect drainage holes after storms, loosen only the surface, and harvest one test root before deciding whether the remaining plants need more time.
Bloom and dimensions
The complete profile.
Flower color
Yellow
Foliage color
Medium green
Foliage type
Deciduous
Growth rate
Fast in cool weather
Bloom period
Small yellow flowers in the second year when an overwintered root bolts
Fruiting
Round edible roots with white flesh and purple shoulders.
Harvest
Approximately 50 days after sowing, ideally when roots measure 5 to 8 cm (2 to 3 in)
Garden associations
What to plant with it.
Good companions
Pea, Lettuce, Onion, Spinach, Bean
Avoid planting with
Potato, mustard
Salads, raw dishes, roasting, mashes, soups, braises, and cooked young greens
From the garden to inspiration.
Thyme-roasted turnips — Preheat the oven to 210°C (425°F). Wash 500 g small roots, remove greens, and trim every damaged portion. Peel only when skins are thick, then cut into even wedges. Toss with 15 mL (1 tbsp) oil, 5 mL (1 tsp) thyme, a small pinch of salt, and pepper. Spread in one layer on a baking sheet. Roast for 25 to 35 minutes, turning halfway, until wedges are browned and tender when pierced with a knife. Add 5 mL (1 tsp) lemon juice when serving. Meanwhile, wilt washed young greens in a pan with a small amount of water and serve them alongside. Adjust timing to the actual size of pieces. Refrigerate leftovers within two hours and use them promptly. Use a clean cutting board and keep soil-covered produce separate from ready-to-eat foods. Taste before adding more salt. If greens are mature, remove thick stems and extend cooking only until tender. Cool every component separately before combining leftovers, and label the storage container with the preparation date.
Frequently asked questions
Everything toknow.
Maintain steady growth and harvest before roots become oversized. Provide approximately 2.5 cm (1 in) of water weekly, including rainfall, watering deeply when the surface dries. Avoid alternating drought and saturation, as well as excess nitrogen that promotes foliage instead of an even root. Thin early enough to leave 8 to 15 cm (3 to 6 in) between plants. Watch visible shoulders and begin harvesting around 5 to 8 cm (2 to 3 in). Cool spring and autumn weather generally supports milder flavour than prolonged growth during intense heat. Remove weeds shallowly so roots are not injured, and harvest a test root whenever texture is uncertain.
Yes. Young greens are edible and may be harvested during thinning before the main roots enlarge. Choose healthy leaves, wash them carefully to remove soil, and inspect their undersides for insects. Wilt them briefly in a pan, add them to soup, or cook them like other leafy greens. Avoid removing many leaves from plants retained for root production because foliage supports their growth. At final harvest, separate tops from roots promptly and refrigerate them in different containers. Use greens first because they keep for less time than cooled roots. Discard yellowed, slimy, or heavily damaged leaves, and use clean water, hands, and utensils during preparation.
Install fine insect netting immediately after sowing, before flea beetles or cabbage root maggots can reach the bed. Support it on hoops, secure every edge to the soil, and make sure no infested brassica is trapped underneath. Inspect both leaf surfaces regularly and repair openings after wind or every intervention. Water at soil level, remove clearly diseased debris, and control weeds in the brassica family. After harvest, move turnips to another plot for several years. If damage continues, identify the pest before taking additional action and use only a method authorized for root vegetables in your region. Wash harvested greens carefully even when netting has been used.
Begin around 50 days after sowing, but rely mainly on size and texture instead of one fixed date. Purple shoulders normally rise above the soil and make diameter easy to estimate. Harvest one root first when it measures approximately 5 to 8 cm (2 to 3 in), then cut it to check tenderness before continuing along the row. Loosen soil with a fork when necessary and pull without injuring neighbouring roots. Remove tops promptly, then wash and cool greens and roots separately. Do not wait until every root becomes very large because flavour may strengthen and texture may become fibrous or woody. Harvest before a deep freeze and use damaged roots first.
Its strengths, naturally.
Not recommended for pets
Pets
Plants that attract butterflies
Butterflies
