Turnip

Brassica rapa subsp. rapa

vegetable

verifiedReviewed by the GreenScout Team

Cool-season brassica with edible white, purple, or yellow roots and nutritious greens; harvest roots in 50–80 days depending on variety. Both the swollen root and leafy tops are rich in vitamins and can be eaten raw or cooked. Turnips are hardy, productive, and well-suited to fall and spring gardens.

Common Problems

Select the problem your Turnip is experiencing to get a treatment guide.

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Boltingchevron_right

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Crackingchevron_right

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Slow Growthchevron_right

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Woody Texturechevron_right

Care Guide

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Light

Full sun (6–8 hours daily); some shade tolerated in hot climates

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Water

Water 1–2 inches per week; keep soil consistently moist to prevent cracking and tough roots

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Soil

Well-draining, fertile loam with pH 6.0–7.5; avoid compacted or acidic soils

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Fertiliser

Apply balanced fertilizer (10-10-10) at planting and side-dress at mid-season; light feeding prevents overgrowth

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Temperature

Cool-season crop; optimal 50–70°F (10–21°C); tolerates light frost and temperatures as low as 40°F (4°C)

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Humidity

Moderate humidity preferred; generally adaptable to 40–70% relative humidity

Toxicity

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Turnips and greens are entirely safe and edible; no toxic compounds

Common Diseases

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Common Pests

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Seasonal Care

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Resume regular watering and feeding as growth picks up.

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Peak growing season. Water and feed regularly.

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Reduce watering as growth slows. Stop heavy feeding.

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Minimal watering and feeding. Protect from frost if needed.

Frequently Asked Questions

Can I eat Turnip greens as well as the root?

Yes — both the swollen root and leafy tops are rich in vitamins and can be eaten raw or cooked, so nothing needs to go to waste when harvesting.

Why is my Turnip root woody and tough?

Keep soil consistently moist — inconsistent watering causes cracking and tough, woody roots, and harvesting within the 50–80 day maturity window (rather than letting roots overgrow) also helps.