Turnip is a very versatile vegetable - it can be harvested when mature or young, cooked or eaten raw and the young tops can be used like spring greens. They are quick to mature and easy to grow.
Sowing
Sow a half-inch (13mm) deep. Early turnips: sow Atlantic or Milan Purple Top under cloches in February and other varieties from March to June in rows 9in (23cm) apart. Maincrop turnips: sow from July to mid-August in rows 12in (30cm) apart. Turnip tops: Sow in August or September in rows 3in (7.5cm) apart.
Growing
Thin out turnips grown for their roots until they are eventually 6in (15cm) apart for early crops, or 9in (23cm) apart for maincrop varieties. Water during dry weather or the roots will be small and woody.
Harvesting
Early turnips: pull the turnips when the size of a golf ball for eating raw, the size of a tennis ball for cooking from May to September.
Maincrop turnips: lift the turnips from mid-October onwards when the size of a golf ball.
Turnip tops: harvest in March and April. Leave the plants to re-sprout as several cuts can be obtained.
