Turnip ‘White Egg’
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Botanical Name: Brassica rapa
Heritage: pre 1900's
‘White Egg’ Turnip is long-time favourite known for its reliability and fine flavour.
A fast growing crop that produces slightly egg-shaped white fleshed roots that grow partially out of the ground. They have sweet, tender and mild flavour that's delicious raw from the garden, cooked or pickled.
It has smooth skin and they can be pulled early before they reach full size. They keep well and their flavour intensifies in storage. Perfect for backyard gardeners and market growers.
Spring - Early Autumn
Turnip seeds are best sown in spring through early autumn. Seeds are best sown directly in place approx. 10cm apart when soil temperatures are between 10°c – 25°c.
10°c - 25°c
7 - 12 days
Thin seedlings as they grow to a final spacing of approx. 20cm apart to give plants space to develop.
45 - 60 days
Grows best in fertile, well-drained soil in full sun. Sow successive crops at 2 – 3 weekly intervals to help ensure a continuous supply.
Pick and enjoy roots when young for best flavour. Thinning is important and harvesting some early helps to promote the growth of remaining plants.
Turnip seeds are typically sown direct as they grow fast, and transplanted seedlings often develop twisted and deformed roots.
Fairly easy and fast to grow, making them perfect for beginners. Store turnips without their top on to keep the roots nice and firm.
APPROX SEEDS PER PACKET:
|HOME GARDEN ($3.50)