Turnip

Varieties and seasons

The turnip has a very long history and was grown in Europe long before the arrival of the potato. It used to be one of the most popular everyday vegetables.

The colour (white, pink, salmon, etc.) of its fleshy root depends on the variety. This vegetable garden favourite can be used in numerous dishes, such as stews and roasts. The leaves can also be eaten cooked or in soups.

There are more than 30 species of turnip, of which the most popular, the Milan, spherical and slightly flat, is recognisable thanks to its white skin and purple ring. The Nancy and Norfolk are rounded, while the Nantais and Croissy are elongated and white. The "Jaune Boule d’Or " turnip is very rare: it has a soft, fine flesh.

The autumn turnip is grown more in northern regions, while the early turnip (sometimes called the "May turnip") is now the most common type of turnip.

Vegetable garden: growing turnip

The current varieties of turnips are divided into Spring turnips and Summer turnips. Spring turnips are sown from February onwards under a cold frame, or in April in open ground. For summer turnips, sowing takes place in July and August. Turnips can be harvested between 8 and 10 weeks after sowing. Summer  turnips require a little more time before harvesting.

Production

Europe produces 385,000 tonnes of turnips, including 170,000 tonnes in the UK, 80,000 tonnes in France, 50,000 tonnes in Italy and Ireland.

Consumption

French people eat a little over one kilo of turnips per year, especially between October and April. 3,300 tonnes of turnips are frozen every year.

Nutritional values (per 100 g)

What is about portions...?

-a child portion : a little turnip

-an adult portion : two medium turnips