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(OP) HEIRLOOM. 57 days. Classic American turnip. Very popular Southern staple for both the root and greens. Very attractive smooth, round, 3- 6” diameter roots are white below the soil line and blushed with pink to purple at the crown. Fine-grained, tender, crisp, very sweet with a mild bite. Best eating at 2-4.” Harvest young (2”) for tender gourmet baby turnips! Large, lobed, semi-erect, 12-24”H mid-green tops make the classic cooked “southern greens.” These are also best when picked small. Harvesting greens regularly makes this a cut-and-come again variety. Store well. Cold hardy, heat and humidity tolerant. Light frost brings out the taste! Favorite for Home Gardens, Fresh Markets, Processing, Commercial and Shipping. Approximately 12,950 seeds per ounce or 207,340 seeds per pound.
(OP) HEIRLOOM. 40-50-days. Popular Southern variety grown for unsurpassed flavor of its nutritious greens. 16-22”H large, dark green, tasty leaves are best harvested when young and tender to use in salads as in the Southern classic “Wilted Turnip Salad.” Harvest full size for traditional cooked greens and stir-fries. Excellent freezing variety. Roots tend to be tough, woody and strong flavored – usually considered inedible. Also a very nutritious cover crop and forage crop for a variety of animals. Approximately 11,500 seeds per ounce or 184,000 seeds per pound
(OP) HEIRLOOM. 42 days. Popular Japanese variety grown for both its delicious mild greens and fine-grained roots. Delicious, broad leafy, mild tasting greens grow 18- 20”H. The large, pure white, fine-grained, 6-8” diameter, firm, crisp globe is most tender when harvested at 3-4”. Their shape resembles a wooden top. Thrives in hot dry weather. It is often pickled, used in soups, stir-fries, braised or in salads. Both leaves and root can be harvested in the “baby” stage for gourmet dishes. Excellent choice for commercial production, home gardens and market growers. Approximately 11,500 seeds per ounce or 184,000 seeds per pound