About
Turnip (Brassica rapa subsp. rapa) is a cool-season root crop grown for its swollen, edible taproot and its leafy greens. Native to Europe and western Asia, turnips are widely cultivated across temperate gardens because they tolerate cool weather and deliver fast harvests. Plants typically reach 20–45 cm (8–18 in) tall depending on variety, with roots ranging from golf-ball to larger sizes. In permaculture, turnips matter because their roots improve soil texture, their greens provide quick nutrition, and the crop’s fast life cycle helps keep beds covered between longer-season plants. Full sun to partial shade; more light generally improves growth. Keep soil consistently moist while roots are sizing up; drought can make roots woody. Prefers loose, well-drained soil with compost. Avoid waterlogged ground which invites root diseases. Seeds (direct sow): sow in cool weather; germination commonly occurs in 3–7 days. Thinning: thin early so roots have space to expand. Succession sow: repeat every 2–3 weeks for continuous greens and root harvests. Harvest greens anytime they’re tender; cut outer leaves first for continued production. Harvest roots when they reach desired size and firmness, often 40–70 days after sowing. Store roots cool and slightly humid; cook to mellow flavor as needed.
Permaculture Functions
- Edible: Brassica rapa subsp. rapa swollen hypocotyl and tops mature in 40--70 cool days -- harvest baby roots for crunch or let sizing continue for roast mash with mild pepper bite.
- Medicinal: Glucosinolates and vitamin C show up in both root and leaf -- folk use targets cough and digestion support; brassica thyroid goitrogen math applies if you juice barrels of raw tops daily.
- Erosion Control: Fast-emerging rosettes armor beds between tree crops -- fibrous roots loosen clay while leaves intercept autumn rains on slopes.
Companion Planting