Growing Turnips- Benefits and Instructions


Benefits of Growing Turnips

  • Medicinal- Turnips are cruciferous vegetables which have the ability to lower the risks of cancer, enhance heart health and promote digestive regularity.
  • Nutritional Profile- Nutritionally dense and packed with Vitamin C, fiber and potassium
  • Use in: Roasted, braised, steamed, pickled, mashed.
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Growing Instructions 


Sun Exposure: Full sun but will tolerate part shade.
Soil: Prefer well drained, slightly acidic soil with a pH of 6.0-6.5. Soil should be well draining to prevent rotting with plenty of organic matter work in.
Moisture: Consistently moist soil will help roots grow quickly. Mulch is recommended to keep weeds down, soil temperature low and retain moisture.
Planting: Turnips do well with direct planting when soil is workable. For a late spring harvest, sow turnip seeds about 2 to 3 weeks before the average last spring frost date. For fall harvest plant seeds in late summer. Planting in 10 day intervals will ensure a harvest all season.
Spacing: Plant 9 turnip plants per square foot of growing space using Square Foot Gardening Method.  Or plant in rows 2-4 inches apart.
Sow seeds: Sow seeds 1/2 inches deep.



The turnip greens can be harvested at any time and  will continue to grow if you do not harm the root structure. The roots are best harvested when they are 2-3 inches big. Older turnip roots can become tough and bitter. Fall planted turnips can be left in the ground and harvested into the winter, since they are no longer actively growing. A layer of mulch will help prevent freezing and the cold weather will sweeten their flavor.


Store turnips in a cool well ventilated space such as a root cellar. Turnips can be stored in a box with lots of space in between them for air circulation and avoid spoilage. Like other root vegetables, turnips can also be stored in a container  between layers of sand. If storing this way, make sure you remove the green parts and any bruised parts. Turnips can last upto 6 months if stored properly. Alternatively turnips will store in the refrigerator for weeks, frozen for a year and canned or pickled.


Squash, tomatoes, celery, brassicas, beans, onions, garlic.

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