Turnip
Brassica rapa (Rapifera)
Roots and greens from one quick crop.
Hardiness: zones 2 to 11
Light: full sun
Size: about 1 ft tall, 0.5 ft wide
Harvest: May to November
From: Europe
Here: Hardy in the Lake Erie shore climate (zone 6b to 7a), so it can live outdoors in the ground.
Good for: food.
Hardy in zones 2 to 11.
The story
Turnips fed northern Europe through winter for 2,000 years and the Romans grew them; Scots neeps go with haggis, and Japanese kabu are pickled. Both root and greens are the crop, and the Southern US grows them mostly for the greens.
Planting
Full sun, loose soil; sow directly in early spring or, best, late summer for an autumn crop, half an inch deep, thinned to 4 inches.
Growing
Water steadily; fast growth makes sweet roots. No feeding beyond compost. Autumn frost sweetens them.
Harvest and use
Pull roots at 2 to 3 inches, 40 to 60 days; cut greens any time. Store autumn roots cold.
What to watch for
Flea beetles, root maggots, and clubroot.
See if Turnip fits your yard
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General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home