The Purple Top, White Globe Turnip seeds are from an old heirloom turnip dating back prior to 1880.
The roots are smooth and nearly round. Bright purple on top and creamy white in the portion below the soil line. They are mild flavoured and sweet, and can reach 13cm (5") in diameter but are better for eating when picked at 5-8cm (2-3").
Rutabagas or Swedish Turnips ("Swedes") tend to be somewhat larger, sweeter and less strongly flavoured than turnips. Sweet & Crisp, sweet and mild, best eaten when roots are young and tender.
The large, lobbed, young leaves of this variety can be cooked for traditional "southern greens." Both and greens are an excellent source of vitamin C.
Generally tolerant of freezing weather, and their roots can be stored for a fairly long period of time in cold storage conditions. Remember that turnips belong to the Brassica family, so plant them in your garden with crop rotation in mind.
Direct sow: March and April and again August to the beginning of October (weather permitting). Optimal soil temperature for germination: 18-21°C (66-70°F). Seeds should sprout in 7-14 days. Sow 5mm-1cm (¼-½”) deep in rows spaced 45-60cm (18-24″) apart, and thin to 10-15cm (4-6″) apart in the row.
Ideal Growing Conditions: pH: 6.0-6.8. Humus-rich, deeply cultivated soil is key. Add plenty of well rotted compost or manure to the beds and cultivate to a depth of 20cm (8″). Dig in 1 cup of complete organic fertilizer for every 3m (10′) of row. The real secret to success with turnips is speed. Sow short rows every 2-3 weeks, thin them quickly, keep them watered, harvest, and then sow some more.
Gather greens and roots from June to October. Immature seed pods are also tasty.
Turnips are easy going, but benefit from mint and pea companions.
Matures in 55 days.