Agriculture Reference
In-Depth Information
TURNIP
Brassica rapa
ssp.
rapa
Turnip is the general term for the various forms and varieties of
Brassica rapa
ssp.
rapa
. What all
turnips have in common is their rapid growth. Their shapes and sizes differ according to their region of
origin. The turnip of the Alps is the
Wasserrübe
(water turnip), which is traditionally shredded and fer-
mented (like cabbage is for sauerkraut) to make the tasty and nutritious
Rübenkraut
; the fermentation
not only increases the content and availability of its nutrients, it also preserves the kraut so it can be
eaten throughout the winter. Turnips vary greatly, from long and stretched out to plump and spherical
in shape; with flesh from white to golden; with skin from red and violet to green or white. Many local
varieties that were still being grown in the 19th century have been lost, unfortunately. Early May
turnip varieties (
Mairüben
) can be planted in early to mid spring for a late spring harvest of tender,
spherical roots. One particularly special turnip is 'Teltower Rübchen', which for centuries was grown
exclusively in the sandy soils of Brandenburg, south of Berlin, and is highly prized by gourmets for its
unique flavor. Mild-flavored, white, spherical varieties are staples of Japanese vegetable markets. The
turnip is not to be confused with the rutabaga (
B. napus
), with which species it does not cross.
WHAT YOU'LL NEED
• 10 to 15 healthy, well-developed turnips
• insect netting (or absence of cabbage pests)
Various shapes of turnips
• trellis or one support pole per flowering plant
• overwintering strategy
POLLINATION NOTES
Like all brassicas, turnips are insect-pollinated outcrossers. All members of the
species
Brassica rapa
can cross with one another, so if, for example, Chinese cabbage, broccoli raab,
