Turnip
Brassica rapa subsp. rapa
vegetableCool-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
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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
Common Pests
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.