How to grow Turnip in Australia

Where to plant

Turnips need full sun and loose, fertile, well-drained soil with compost dug in. Avoid fresh manure, which makes the roots fork and grows lush tops. Do not plant where cabbage-family crops grew recently, to reduce soil-borne diseases such as clubroot.

They are best grown fast in cool weather. Heat and slow growth make the roots woody and sharp, and plants bolt in warm, long days.

• South East Queensland, the Northern Rivers, Sydney, Melbourne, Adelaide and Perth: sow from March to August.
• Hobart: sow from August to October and from January to March. Autumn sowings sweeten with frost.
• Canberra: sow in January and February for autumn and winter roots, or in September for spring. Cold soil stops germination in winter.
• North Queensland: sow in the dry season, from April to August. Darwin: May to August.

Choosing a variety

• Purple Top White Globe is the classic, with purple and white skin; pick it young for the mildest flavour.
• Small white Japanese types are very quick and mild and are best as baby turnips.

How to plant

1. Sow seed directly in shallow drills about 1 to 2 cm deep, in rows 25 to 30 cm apart.
2. Cover lightly and keep the soil moist. Seedlings appear in about five to seven days.
3. Thin early, to about 10 cm apart for baby turnips or 15 cm for larger roots.
4. Sow a short row every few weeks for a steady supply rather than a glut.

Watering and feeding

Water regularly, especially in warm or windy weather, to keep the soil evenly moist. Dry spells make the roots woody, split them when rain follows, and push the plants to bolt. Mulch to hold moisture.

Turnips grow quickly in soil prepared with compost. A light liquid feed after the seedlings are up helps, but too much nitrogen gives leaves rather than roots.

Pruning and care through the year

• Weed carefully while the plants are small.
• Check for cabbage white butterfly and cabbage moth caterpillars and flea beetle holes. Fine insect mesh keeps them off.
• Harvest before the plants flower, as the roots turn tough and fibrous.

Harvesting

Pull turnips young. Golf ball size is best for eating raw, and tennis ball size, up to about 10 cm across, for cooking. Quick varieties are ready from about six weeks; larger types take up to twelve. Large, old turnips go woody.

The leafy tops can be picked as greens, a few leaves at a time from each plant. Twist off the tops before storing roots; they keep a week or two in the fridge.

Growing in pots

Turnips can be grown in a pot at least 30 to 40 cm wide and deep with a quality potting mix. Quick, small varieties suit pots best.

Using it

Slice or grate young turnips raw into salads, or roast, steam, braise, mash or pickle them. They are good in soups and stews. Cook the greens like spinach or silverbeet.