How to Grow Turnip — Croft & Covey

Growing Conditions

Turnips prefer cool temperatures between 50°F and 65°F. They tolerate frost well — fall-harvested turnips that have experienced a few frosts have a noticeably sweeter flavor. Heat causes pithy, fibrous roots with an intense flavor. Full sun is preferred.

Cold climates: Sow as soon as soil can be worked in spring — 4–6 weeks before last frost. For fall, sow 8–10 weeks before first frost for root harvest, or later just for greens.

Warm climates: Fall and early spring only. Summer turnips are not worth attempting in most warm climates.

Sowing & Planting

Direct sow ½ inch deep, 1 inch apart. Thin to 4–6 inches when seedlings are 3 inches tall — proper spacing is important for root development. Turnips are always direct sown; they don’t transplant well.

Care & Maintenance

Consistent moisture produces mild, tender roots. Dry conditions cause intense, hot flavor and fibrous texture. Turnips are light feeders — average soil is sufficient. Avoid excess nitrogen, which promotes leafy growth at the expense of root development.

Common Problems

Pithy or hot roots result from heat, drought, or leaving roots in the ground too long. Flea beetles are common — mostly cosmetic damage to leaves. Root maggots tunnel through roots in some regions — rotate crops and use row cover. Clubroot requires long-term rotation management.

Harvest

Spring turnips: harvest at 2–3 inches in diameter, 35–50 days after sowing. Don’t leave them — quality declines quickly in spring. Fall turnips: harvest at 3–4 inches, or leave in the ground until needed — they store well in the ground until hard freezes. Greens can be harvested throughout the season; young leaves are mildest.

Turnips store well in a cool (32°F–40°F), humid location for 4–5 months. Remove tops before storing.

Varieties

Purple Top White Globe is the standard home garden variety — reliable, widely available, and good for both roots and greens. Hakurei is a Japanese salad turnip type with a mild, sweet flavor and smooth white skin — eaten raw or lightly cooked. Seven Top is grown specifically for greens rather than roots. All types are grown identically.