Purple top turnip is a family favorite of ours. We grow them as a spring and fall crop.
They are healthy vegetable, the greens and the bottom roots are edible. They are very high in vitamins, minerals and fiber.
It is an old heirloom variety that originates from Asia. Beautiful purple top and white bottom root vegetable.
The dark green tops can be eaten as greens.
Purple top turnip produces 3-4" in diameter round purple top with a creamy white bottom root. Turnips love cool weather. Turnips can be planted in early spring or late fall.
They hold up well for storing, a tasty treat on a cold winter day when most vegetables are not available.
This was one of the preferred vegetables back in the day and almost always found in country root cellars.
In the ' Back to Eden' book by Jethro Kloss, he mentions the healthy use of bitter foods. Turnips fit the bill. They have a unique and slightly bitter flavor with a crisp white flesh.
Turnips are a great vegetable for storing, canning and freezing.
Try them sliced fresh when they are young and tender. Combine the young tops and chopped root for a tasty salad. Great in stir-fry, steamed, boil or fry them and use in place of potatoes. Add them to your soups, they are wonderful.
A favorite recipe of ours on the farm is to cook until tender, drain and add a creamy cheese sauce.
30 - 40 days for tender greens. 50 days to maturity.
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