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Turnips are easy to grow and are ideal for spring through winter.
In summary, what you need to know:
Last name : Brassica rapa or napus
Family : Brassicaceae
Type : Vegetable
Height : 20 to 40 cm
Exposure : Sunny
Ground : Rich in humus, well drained
Sowing: February to September - Harvest : April to December
- To read: health benefits and virtues of turnip
- Discover: delicious recipes made with turnips
From sowing to harvest, from maintenance to storage, all of these steps are important in order to have quality turnips.
Sowing and planting turnips
Turnips are grown in both spring and fall for consumption most of the year.
Period for sowing the turnip:
The sowing of turnips takes place from February under cover or directly in place from April to September.
- The spring varieties and summer are sown with March to June
- The autumn and winter varieties are sown from July to September and even October for sowing under cover.
Sow the turnip well:
- Turnips like rather rich land, enrich it with manure the previous fall.
- Bury the seeds 1 or 2 cm deep then cover with potting soil or light soil.
- Thin out to 10 cm as soon as the first leaves appear (about 2 to 3 weeks after sowing depending on the growing conditions).
Caring for turnips:
- It is important to keep the soil slightly moist, especially during the hot summer months.
- The turnip is a vegetable which appreciates the cool grounds, prefer a watering in fine rain.
- Good mulching in the summer keeps moisture in the soil and prevents weed growth.
The most common parasite in turnips isturnip flea beetle. It's a black chip that punctures the turnip greens with small holes and which can have devastating consequences for your crops if not caught on time.
Turnip flea beetle:
- Flea beetles do not like humidity and watering the leaves in the morning and evening can be a serious nuisance.
- Regularly spray the leaves with water.
- An insect net remains a sure bet in the fight against flea beetles.
These are the larvae laid at the base of the collar by the flies that settle in the soil and feed on the roots.
- Destroy the attacked feet as they will not mature.
- Plant nearby aromatics like thyme or rosemary or fennel.
- Set up yellow sticky traps to catch the laying flies in the spring.
Slugs and turnips:
There's no denying it, but slugs delight in turnip greens and can even wipe out a production in a matter of time.
- Have organic slug traps
Downy mildew is one of the most devastating diseases in turnips. In summer, heat combined with a certain humidity leads to the development of this fungus.
- Incure, only the destruction of affected plants can prevent the spread of late blight.
- In preventive treatment, regular spraying with Bordeaux mixture can help prevent downy mildew.
Turnips are harvested about 2 months after sowing for spring and summer varieties and 3 months for winter turnips.
When harvesting turnips should be firm and heavy, they are harvested at maturity for better use in the kitchen.
The spring and summer turnips are harvested as and when needed and keep in a rather cool and ventilated place.
- Tear them off preferably in dry weather
The fall and winter turnips are also harvested at maturity but, in order to prolong their conservation, you will install them in a rather dark, cool and airy place.
Association and crop rotation
The best way to avoid disease is still to make your turnips less vulnerable by good associations and crop rotations.
Turnip REDOUTE the presence of garlic
Turnip LOVE the presence of thyme and rosemary, lettuce and peas.
In terms of crop rotation the best thing to do, especially to control flea beetle, would be to alternate every other year with rutabaga.
The turnip is demanding for the ground and it is best to wait 3 years before replanting turnips in the same place.
Storing and cooking the turnip
It is easily keeps for several weeks, preferably in the cellar or otherwise in a rather cool room.
To keep winter turnips well, you can leave them in the ground until January, provided they have been sown as late as possible.
For a conservation of a few days, choose the vegetable drawer of your refrigerator.
By putting them in dry river sand, you will keep them longer.
Cooking the turnip:
There are several ways to cook turnip, all of which allow you to differentiate between flavors, texture, fondant or crunch.
Thus, we can:
- Bleach turnip : 5-6 minutes in a pot of boiling water.
- Cooking with water: 20 to 25 minutes in boiling, salted water.
- Pressure cooker: 10-12 minutes
- In the oven : 45 min at 180 ° after having cut them into large pieces, garnish with thyme and rosemary
- In the pan or in the wok : dice and sauté 20-25 min in a little butter, turning regularly
Also find other ways to cook turnip
Medicinal virtues and benefits of turnip
Native to Asia, turnips are said to have excellent virtues against winter infections as well as a favorable effect on the skin.
The turnip is full of water, rich in fiber and low in calories, which makes it an ideal vegetable for intestinal transit.
Rich in potassium, the turnip prevents certain common ailments such as tonsillitis or bronchitis.
It is also very good in soups, whether it is the roots or the tops which make it possible to make wonderful soups made from turnip greens.
- Health: benefits and virtues of turnip
Be careful not to let the soil dry out, water generously during the hottest months.
Don't throw out the turnip tops, but make delicious soups.
- Find our delicious turnip-based recipes
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