Does anyone grow turnips or rutabagas anymore? I recall references to turnips in the Grimm’s Fairy Tales book I read as a child and I remember my great-aunt in Michigan serving us rutabagas. Although I don’t know of anyone who grows either of these root crops today, I have to think that there are a good number of people who do, since there are so many different seed varieties offered in the mail order catalogs.
Turnips are cool season crops that should be planted in early spring, grown quickly and eaten young. When they get large and the weather gets hot, they get tough and bitter. Turnips need soil that is high in organic matter and drains well, but is able to hold some water. They need a constantly moist soil so that they grow as quickly as possible. If growth slows down, they become woody and strong-flavored. They are best eaten when they are 2-4 inches in diameter. At this point they will be tender with a zesty flavor. Turnip greens are also very nutritious.
To avoid flea beetles and root maggots, it is a good idea to cover the row with a floating row cover immediately after sowing the seeds. Young turnips can be harvested in about 30 days, with the full-sized ones to follow at 40-50 days.
Turnips and rutabagas are related to cabbage, Brussels sprouts, cauliflower and broccoli so they are subject to the same diseases and pests. To reduce those problems, avoid planting them where any of these have been grown in the past three years.
Turnips may be round, egg-shaped or rounded and slightly flattened. The upper part of the root pushes above the soil and is topped by a cluster of broad, strap-like deep green leaves with deeply cut margins.
Turnips can be eaten raw in salads, braised, fried, roasted or canned. They are high in dietary fiber, vitamin C, manganese, vitamin B6, folate, calcium, potassium and copper.
Rutabagas are a cross between turnips and cabbage. They mature more slowly and last much longer in storage than turnips. Their flesh is yellowish in color while turnip flesh is white.
Rutabagas are planted much later than turnips – between June 1 and 15 in our area. They are a good crop for winter storage and the quality and taste is better if harvested after a few light frosts.
Rutabagas require 1- 1 ½ inches of water per week during the growing season, so with the late planting time, be prepared to do some supplemental watering.
Rutabagas can be blanched, braised, stewed or roasted and they store very well for up to six months in the refrigerator. Or mulch them heavily right in the garden for harvest until the ground freezes. They are high in vitamin C, folate and fiber.
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