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Turnip
Brassica rapa subsp. rapa
Overview
A fast-growing root vegetable that provides both peppery roots and nutritious greens — a true two-for-one crop. Baby turnips harvested young are sweet and mild enough to eat raw, while larger storage turnips develop more pungent, radish-like intensity. Turnips have been a cool-weather staple since ancient Roman times, and their greens are actually more nutritious than the roots.
Growing Conditions
How to Grow Turnip
Turnip (Brassica rapa subsp. rapa) is a biennial forb/herb that grows to about 12 inches tall and 8 inches wide.
To grow turnip, give it full sun, though it tolerates a little shade. It is hardy across USDA hardiness zones 2–11. Plant it in loose, well-drained, fertile sandy loam, at a slightly acidic pH of 5.5–7. It does best with even, moderate watering.
Exact sowing, transplanting, and harvest months shift by climate zone — the planting calendar below lays them out for cool through hot regions. Its flowers appear from February through September, offering moderate value to pollinators. Give it what it asks for here, and it will find its place in the garden.
Companion Planting & Soil
Turnip grows well alongside pea, garlic, onion, and vetch — but keep it clear of potato and mustard.
Good Companions
Avoid Planting Near
Planting Calendar
When to sow, transplant, and harvest by growing zone.
| Zone | Action | Months | Notes |
|---|---|---|---|
| Cold (1-2) | Direct Sow | May — Jun | Direct sow in spring; prefers cool weather |
| Cold (1-2) | Direct Sow | Jul — Jul | Midsummer sowing for fall harvest |
| Cold (1-2) | Harvest | Jun — Aug | Harvest at 2-3" diameter for best texture |
| Cool (3-4) | Direct Sow | Apr — May | Direct sow early spring; succession sow every 2-3 weeks |
| Cool (3-4) | Direct Sow | Jul — Aug | Late summer sowing for fall harvest |
| Cool (3-4) | Harvest | May — Jun | Harvest spring crop before heat |
| Cool (3-4) | Harvest | Sep — Oct | Fall harvest; frost sweetens flavor |
| Moderate (5-7) | Direct Sow | Mar — Apr | Sow in early spring while soil is cool |
| Moderate (5-7) | Direct Sow | Aug — Sep | Fall crop; flavor improves with light frost |
| Moderate (5-7) | Harvest | Apr — May | Spring harvest |
| Moderate (5-7) | Harvest | Oct — Nov | Fall harvest; flavor improves after frost |
| Warm (8-9) | Direct Sow | Sep — Nov | Fall and winter crop; bolts in spring heat |
| Warm (8-9) | Harvest | Nov — Jan (wraps) | Harvest during cool months |
| Hot (10+) | Direct Sow | Oct — Jan (wraps) | Cool-season crop only |
| Hot (10+) | Harvest | Dec — Mar (wraps) | Harvest during cool season |
Uses
In the Kitchen
In the kitchen, turnip turns up in more than one form: baby turnips raw with butter or in salads; mashed, roasted, or added to stews (larger roots); greens cooked like collards — braised with pork in Southern tradition.
Medicinal & Folk Use
In herbal and folk tradition, it has been valued in several ways: greens rich in vitamins K, A, and C; glucosinolates in roots support detoxification; good source of fiber and manganese. These are traditional uses, not medical advice.
Beyond the Garden
Turnip earns its keep past the plate, too: fast-growing dual-purpose crop (roots + greens); cold-hardy fall and winter garden staple.
