PETROVSKI - Open Pollinated Turnip Seeds

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Brassica rapus 

  • Late maturity: 65 – 75 days. 
  • Flat-round variety with creamy yellow roots. 
  • Heirloom variety from northern Europe. 
  • The flesh is yellow, juicy and tasty.  
  • Suitable to be used fresh, for cooking and for stewing. 
  • Open-pollinated seeds. 
  • Natural, Untreated, Non-GMO Seeds. 

GERM: 93%

Turnips are best sown directly into open soil, but can also be grown in large containers. Wait until the soil is warm in mid-spring, because turnips tend to run to seed (bolt) when sown too soon. Sow early varieties successionally every 3-4 weeks from mid-spring to midsummer, in rows ½ in (1 cm) deep and 9 in (23 cm) apart. Slower-maturing main crop varieties can be sown at the same depth in midsummer, in rows 12 in (30 cm) apart. For a spring crop of turnip tops—greens with a distinctive peppery, lemony flavor—sow a main crop variety in late summer or early fall in rows 6 in (15 cm) apart. 

Thin the fast-growing turnip seedlings promptly to 4 in (10 cm) apart for early varieties and 6 in (15 cm) intervals for main crops; this will give their roots the space they need to fully develop. Weed around plants regularly and keep the soil moist by watering thoroughly once a week in summer. Protect young plants with fleece before flea beetles damage foliage. Water consistently to prevent turnip roots from becoming bitter and tough. 

Pick early varieties as soon as six weeks after sowing when they reach the size of a golf ball. Main crop varieties will stand longer without getting tough, and are hardy enough to be left in the soil during winter. Cut leafy turnip tops when they are about 6 in (15 cm) tall.