Sowing: Sow turnips in early spring 4-6 weeks previous than without equal expected frost for a summer time harvest. (Sow each 3 weeks until midsummer for a succession of harvests.) Sow 6-8 weeks previous than the main expected frost in autumn for an autumn and winter harvest. Sow seeds ½” (13 mm) deep. Seeds will germinate in 3-10 days in an optimum soil temperature of 60°F (16°C). House crops 2-6” (5-15 cm) apart for roots; 1-4” (2.5-10 cm) apart for greens.
Emerging: Expand turnips in unfastened, compost-rich soil free of stones. Keep the soil frivolously rainy for speedy enlargement; roots will likely be milder flavored if soil is saved rainy. Floating row covers installed on the day of sowing will keep turnips free of insect pests. Mulch with unfastened straw to protect roots from sunburn in summer time. Bone meal or other phosphorus fertilizer will strengthen yield; feed with an herbal fertilizer when crops are 5-6” (13-15 cm) best.
Harvesting: Turnips will likely be ready for harvest 30 days after sowing—entire size in 40 days. Roots are smoothest when small. Harvest can get started when greens are 12” (30 cm) long and roots are 2-3” (5-7.5 cm) in diameter. For greens, harvest the outside leaves, leaving the central enlargement bud to re-sprout. Do not go away turnips throughout the floor earlier maturity; this may increasingly from time to time explanation why turnips to develop into woody and lose style. Turnips will keep throughout the refrigerator for 7-10 days in perforated baggage. Greens can be wrapped in damp towel, then situated in a plastic bag, and saved throughout the refrigerator for a few days.
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