1920 heirloom white cultivar, with mild flavour.
A fast growing plant, it can take less than ten weeks from sowing to harvesting.
Turnip is basically a cool climate crop that is resistant to frost and mild freezes. The plants are very easily grown, provided they grow quickly when young and the soil is not allowed to dry out. They succeed in full sun in a well-drained fertile preferably alkaline soil. Turnips grow best in deep, friable, highly fertile soil with pH 5.5 - 6.8. They are said to prefer a light sandy soil, especially when grown for an early crop in the spring, and dislike a heavy soil. They prefer cool moist growing conditions.
The roots are fairly cold hardy and can be left in the ground during the winter, harvesting them as required. However, they can be troubled by slugs and other creatures so it is often better to harvest them in late autumn or early winter and store them in a cool but frost-free place.
Leaves - raw or cooked. The cooked leaves make an acceptable vegetable, though they are coarser than the related cabbage. They are more often used as a spring greens, sowing the plants in the autumn and allowing them t overwinter. Young leaves can also be added in small quantities to salads, they have a slightly hot cabbage-like flavour and some people find them indigestible.
Root - raw or cooked. Often used as a cooked vegetable, the young roots can also be grated and eaten in salads, they have a slightly hot flavour like a mild radish.