Being consistently visible in supermarkets and in your local green grocers, it’s easy to take turnips for granted. Why should you hasten to buy when turnips are always in season and you can have it whenever, wherever, right?
Although they are always around, there are two seasons that’s best to eat turnips – early in the summer and at the end of the year when winter is just starting.
In the summer, when turnips are still young, this tuber is so sweet and tender you can eat it raw. Turnips are planted in the spring so it can be used in the early summer.
During this season, turnips mature in 60 days or less.
Turnips planted in the fall are usually stored for use during winter. A cool season root crop, they must be sown in June or July if you want to eat turnips that are larger and tastier. It makes a perfect addition to a warming winter diet.
Different varieties of turnips have different growth pace. Some are planted for its roots, some for its greens.
Market Express turnips for instance are harvested for baby turnips just 38 days after planting. Gilfeather turnips take 75 days and are characterized by its egg-shaped form, smooth texture and similarity with rutabaga.
Some of the turnips harvested specifically for the greens are Alltop, Seven Top, Topper and Shogoin.
Alltop turnips have a rapid regrowth and are high-yielding. Seven Top has dark green leaves and are harvested after 40 days. Shogoin have a mild flavor and Topper turnips – although it has pale green roots – are also edible.
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