Turnip varieties for open ground: for the Moscow region, Siberia, middle zone

History and geography of the product

Turnips are cultivated in many regions of the world. South-West Asia is considered the birthplace of this vegetable crop. Here today you can see a wide variety of wild varieties. Turnips were grown by the Sumerians and were cultivated in Babylon, Assyria, ancient Egypt, India and China. From Asia, turnips came to Europe, where they became extremely popular and, before the advent of potatoes, were one of the main vegetable crops. For many years, turnips were the main product of European peasants and were their means of survival. To this day, an annual festival is held in Richterswil, Switzerland, in honor of this tasty and healthy vegetable. The Hutsul Turnip
holiday exists in Transcarpathia. Turnips were highly valued in Rus', where they took root superbly and became extremely popular.

Sowing turnips in winter

The land is prepared in the fall. Dig up the soil with wood and fertilizers. The soil above the soil needs to be slightly raised and watered. The bed is prepared for sowing before the temperature outside drops below zero. Dig small grooves, 5 centimeters deep, with a distance of 40 centimeters. When the night temperature drops below zero, you can begin sowing winter turnips. We fill the grooves with seeds. In winter sowing, seeds may germinate ahead of time; due to an early thaw, the growing crop will freeze. The advantages of sowing in winter, if the harvest is unsuccessful, turnips can be sown again in the spring.

In early spring, the bed is covered with a film that needs to be strengthened.

Soon the harvest will sprout. Watering and weeding are required. If holes appear on the leaves of the fruit, it means that cruciferous flea beetles are eating it. Plants can be treated against insects with special solutions. To keep turnips safe from diseases and pests, you must adhere to the following rules. Prepare seeds before sowing. Pull weeds. Dig up the soil before sowing crops. If a turnip is damaged by a fungus, the infected fruit must be removed immediately, otherwise it will infect healthy turnip fruits.

The best varieties of turnips

Among the variety of types of useful root vegetables, experts identify the best ones in terms of taste, frost resistance, endurance, fruit size and yield, and ripening time. It is also important to choose a species for the region in which it is planned to be cultivated: this will affect the specific variety and the properties required for normal cultivation (shade tolerance, need for fertilized or poor soil).

The concept of “best variety” obviously refers to a subjective assessment, because in one specific form it is impossible to take into account all the parameters of a garden crop, which are sometimes contradictory. For example, early turnips are inferior to middle (and late) turnips in taste, but they will provide a set of vitamins to the table in the shortest possible time. And it is incorrect to compare a special species grown “to the top” (for spring salads) with root vegetables.

Important. The best variety will be the one that, under specific conditions, will allow you to obtain a guaranteed, stable harvest.

For the Urals

In the Ural region, the following varieties are cultivated without problems: Burnt sugar, Petrovskaya 1, Gribovskaya local, Mayskaya yellow green-headed, Milanskaya white red-headed. Type Burnt sugar is easy to distinguish by its specific elongated shape (resembles a plump black sausage). The outside of the turnip is covered with a dark skin, inside there is a white and sweet, deliciously crunchy core.

The variety is characterized by high yield and good shelf life. You can prepare delicious salads from its pulp and use it for baking. The sown seeds germinate in 3-5 days, the plant itself easily tolerates short-term cold snaps down to +4 °C. Loves light, withers in the shade. Susceptible to soils - dense clay is not suitable at all, but on sandy loams and loams it gives a good harvest.

To describe Petrovskaya 1, 2 definitions are briefly used: pleasant in appearance, tasty inside. It is one of the oldest currently grown types of Russian turnips. Prefers light soils, sun, moisture-loving, emerges on the 3rd day after planting.

Gribovskaya local refers to a modification of an ancient variety with purple fruit color. Adapted to the conditions of the Urals, produces a stable harvest. The May yellow greenhead ripens quickly, does not bring very much, but in sufficient quantities, flatish, round turnips. Its main advantage remains its taste: bitterness is completely absent.

The Milanese white redhead is a species of foreign origin; The fruits are flattened, with a white top. Unsuitable for long-term storage, not resistant to garden diseases.

For Siberia

Siberia's climatic conditions are close to the Urals, so the same varieties can be grown there. Forget about the early species right away: only specially adapted modifications that are not susceptible to frost and low average annual temperatures.

For the Moscow region

It is not for nothing that turnip is considered an unpretentious plant, perfectly suited for growing in the harsh realities of Mother Russia. Our ancestors knew about this, preferring juicy and nutritious root vegetables to poorly established overseas potatoes.

In the Moscow region, Milan white red-headed, Petrovskaya-1, May yellow green-headed, Snegurochka, Geisha, Yubileynaya-85 grow well. All these varieties are known to gardeners; they have long been cultivated in gardens and summer cottages, bringing a stable harvest.

For other regions

For cultivation in other climatic zones, the Federation selects species that have passed the test of cold and drought, poor soils and pests. In this sense, preference is given to Russian varieties that are optimally adapted to local specifics.

Early ripening

This category contains early ripening varieties that remain the most popular among gardeners.

Geisha

An exceptional salad variety, characterized by resistance to stem formation, with white and round fruits weighing up to 200 grams. The whole plant tolerates cold and lack of light well. The foliage is devoid of any pubescence and is an excellent option for spring vitamin salads. After the roots ripen, the turnip bears a tasty fruit with a slightly noticeable bitterness. It is poorly stored: the early turnip variety is intended for the summer period, and not for harvesting for winter storage.

Milanese pink

A fast-ripening species, it is also very productive. The fruits are flat, with a smooth skin and pleasant-tasting pulp. Considered resistant to garden diseases and pests. Seeds with good germination - sprouts hatch within 3-5 days. The plant easily tolerates light frosts; the optimal temperature for its development is determined to be 15-18 ° C. It is a little picky about light and watering, but it tolerates poor (sandy and loamy) soils.

Dedka

One of the early varieties: it ripens completely in 50 days. The shape is spherical, with a peel of 2 colors - purple and white. Turnips are suitable for eating raw, the taste is emphasized and sweet. Cooking and even salting are allowed; the fruits contain many vitamins and minerals. Grown in open ground (not in a greenhouse).

Glasha

It ripens early - within a month and a half, bearing flattened white roots weighing no more than 100 grams. Thanks to this shape, turnips can be easily pulled out during harvesting. The taste is excellent, the flesh is sweet and juicy. It is used in salads, for homemade pickles, boiled, steamed and stewed. Can be stored for a long time (in winter).

May yellow

An early species with a total growing season of 75 days. The color of the inner core fully corresponds to the name - bright yellow. At the point where the corolla is attached, the leaves are slightly greenish, the rest of the fruit is white. It ripens quickly, the taste is soft, sweetish-delicate.

Granddaughter

This species also belongs to the fast-ripening species - 2 months after sowing, round, light-weight turnips appear. The skin is yellowish, smooth. Eat raw, in salads. Saving in a cellar or basement is allowed in winter.

Types and varieties

Many varieties of turnips are cultivated in Europe. Plants with delicate lettuce tops are grown. Turnip roots vary in shape, color and size. In Western Europe, white turnips are especially valued and have been grown since ancient times. It is characterized by the juiciness and sweetness of root vegetables with a faint turnip flavor. Among the European varieties we can distinguish:• ( French selection

);•
Solanepe (Norwegian selection
);•
Mayskaya
(
Norwegian selection
);•
Kvit May
(
Norwegian selection
).•
Satton's Snowball
(
English selection
). Among the Russian varieties, it should be noted Petrovskaya mid-early with golden-yellow flat-round root crops, which are distinguished by their special juiciness, characteristic turnip sweetness, contain a lot of carotene and are well stored in winter. The early-ripening Moscow variety has proven itself well, with round or flat-round root crops and juicy white pulp. This variety is famous for its high yield, but is unstable in storage. Turnip seeds are sown in spring and mid-summer, directly into the ground. The plant does not like dry soil and during dry periods it needs regular, but not too intense watering. Root vegetables can weigh from 30 grams to a kilogram. Late fruits are especially sweet and, as a rule, are better stored.

Biological features

Turnips belong to the cruciferous family. In the first year it forms a rosette of basal leaves and a root crop, in the second year it forms a flower stem and seeds. It is so unpretentious in growing and preparing that the people even have a saying “easier than a steamed turnip.”

Turnip roots are fleshy, varied in size, often flat or flat-rounded, they are not deeply buried in the soil, the weight of the root crop in some varieties reaches up to 700–900 g.

The color of the underground part of the root crop is varied - yellow, white, green, pink; aboveground - green, purple, bronze, yellow, etc. The turnip pulp is juicy, yellow or white, sweetish with a rare aftertaste; if there is a lack of moisture in the soil, it is slightly bitter.

Turnip is a light-loving, cold-resistant and at the same time quite heat-resistant plant. Its seeds begin to germinate at a temperature of 2–3°C, seedlings can withstand frosts down to minus 2°C, and adult plants can withstand frosts down to minus 5–6°C. The root crop is best formed at a temperature of 18–20°C.

The special value of turnips is their early maturity. Early varieties of turnips produce a harvest in 55–60 days, and in 70–80 days you can get marketable root crops from late varieties. And the bunching maturity of root crops in early ripening turnip varieties occurs in 35–45 days.

In recent years, in Russian gardens you can increasingly find a completely new crop for us - the salad turnip “cockaboo”, of which, unlike European turnips, the tops are also used for food. It is grown in the same way as regular turnips. But this is a topic for another discussion.

Turnip care

Care consists of thinning, loosening, watering, weeding and fertilizing.

Thinning

It is necessary that root crops grow well in breadth. If you haven't been particularly careful not to sow too many seeds close together, you'll have to thin out the seedlings.

Turnips in the garden. Photo from the site iralebedeva.ru Perhaps even more than once. The turnip grows well when there is enough free space around it.

Loosening

Combine with weeding. It is necessary to saturate the soil with oxygen. Before the first loosening, some gardeners recommend sprinkling the soil with mustard or ash to repel cruciferous flea beetles from seedlings.

Watering

The norm for water consumption when watering turnips at the initial stage of growth is considered to be 5-6 liters per 1 sq. m. When you see that root crops have begun to form, the norm should be reduced to 3-4 liters. You need to water 1-2 times a week, depending on the weather. Do not allow the soil to dry out - root vegetables may acquire a bitter taste.

Top dressing

You can feed the turnip with mineral fertilizers twice during the entire growth period.

Feeding turnips. Photo from legom.info In principle, if the soil is rich and fertilized, then this is not required.

Turnip for diseases

Health problems force a person to spend money on medicines and go on diets. In what cases should you completely exclude turnips from your diet, and when can you not limit yourself to your favorite vegetable? This should be looked into in more detail.

Gastritis

Gastritis is an insidious disease and comes in two types:

with high acidity;
with low acidity.

Each form requires a specific diet, which is selected individually for each patient. But there are general rules that must be followed in order not to worsen the disease:

do not eat vegetables (fresh turnips, cabbage);
exclude fruits that cannot be peeled.

When gastritis is in the acute stage, the stomach simply cannot digest such foods, and this causes discomfort and pain.

Diabetes

Turnip is allowed for type 1 and type 2 diabetes. The root vegetable is good not only because it has a low glycemic index, but also because it speeds up metabolism, which is very low in diabetics. In addition, people with this disease often suffer from excess weight, and turnips will help cope with this by speeding up metabolism, but at the same time giving the body a feeling of fullness.

Turnips also have a positive effect on the functioning of the pancreas, which suffers from diabetes. The functioning of this organ and the liver improves, bile flows better and does not bother you, and the symptoms of diabetes do not appear so clearly.

Oncology

Oncological diseases are not always treatable. What provokes the disease is not known for certain, but preventive products have been identified, and turnip is not the last among them. Scientists have found that it contains a large amount of isothiocyanates and phytonutrients. These substances are responsible for suppressing free radicals, which are one of the factors in the development of cancer.

It is very interesting and not entirely clear why, but turnip, when consumed regularly, can prevent the development of new malignant tumors in one affected area. It is believed that the vegetable is most effective for cancer of the mammary glands, esophagus and lungs.

Pancreatitis

Pancreatitis is inflammation of the pancreas. With this disease it is necessary to adhere to a strict diet. Excessive secretion of bile during pancreatitis can lead to irreparable consequences.

The main food restriction is the exclusion of all vegetables, which contain a lot of fiber. Turnip is one of these, and therefore the root vegetable is prohibited for people with pancreatitis.

Important! For people who do not have serious diseases of the biliary system, turnip, on the contrary, helps relieve the feeling of discomfort.

Gout

Gout mainly affects older people, since the older a person gets, the more uric acid is deposited in the joints. Its accumulation leads to severe pain. If you have gout, you can eat turnips, but not more than once a week.

Overseas fruits and vegetables replaced turnips, but now they are returning to our tables again, not only as a cough medicine, but also as a valuable and healthy food product. The big advantage of turnips is that you can eat them in any form: raw, fried, boiled, steamed, which allows your culinary imagination to run wild. You shouldn’t deprive yourself of the opportunity to try dishes with this interesting ingredient, and at the same time replenish your body with the necessary vitamins and microelements.

Beneficial features

Turnip is an extremely valuable vegetable crop. One hundred grams of the product contains: • about 28-32 kilocalories; • proteins - 0.8-1.1 g; • carbohydrates - 6.1-6.5 g; • fats - 0.1 g; • starch - 0. 3 g; • ash - 0.7 g • fiber 1.8 g; • essential oils. Fresh turnips are rich in vitamins, minerals and microelements: • vitamins: A, B1, B2, B5, B9 ( folic acid

), C (
20 mg per 100 g of product, this is much more than in lemon and cabbage
), K, PP.•potassium;•magnesium;•calcium;•phosphorus;•iron;•sulfur;•copper•sodium;• manganese; • iodine. Turnips are recommended to be included in the diet of children after one year for proper growth and development. Turnip helps fight hypovitaminosis and seasonal infections. Since turnips are rich in calcium, they can be eaten to prevent dental diseases. This vegetable is extremely useful for patients with cancer, diabetes, atherosclerosis, as well as rheumatoid arthritis and other degenerative diseases. Turnips contain succinic acid - a universal biostimulant, which is characterized by antioxidant and metabolic effects . Root vegetables have antiseptic, anti-inflammatory and diuretic effects. Turnip is a good preventive remedy for skin diseases. Its juice has a sedative and diuretic effect. Regular consumption of turnips makes it possible to normalize metabolism, improve digestion and prevent constipation. Fresh and dried turnips perfectly satisfy hunger and saturate the body with essential microelements. Due to its low calorie content, nutritionists advise those who want to lose weight to include turnips in their diet. The use of turnips should be limited in case of peptic ulcers, gastritis, or exacerbation of intestinal diseases, since this vegetable has a high content of essential oils.

Benefit for health

It’s not for nothing that turnips are considered the most useful root vegetable. At the same time, the benefits remain in both fresh (raw) and cooked vegetables. The healing properties of turnips are as follows:

It helps to resist viral diseases, since turnips contain quite a lot of vitamin C. Therefore, the root vegetable is recommended to be eaten during periods of acute respiratory infections for prevention.
Rich in phosphorus and calcium, the root vegetable strengthens bone tissue, teeth and nails. The presence of these microelements in turnips also improves skin condition. Those who regularly consume the root vegetable note that there are fewer rashes, inflammatory processes go away and the skin becomes more beautiful.
Turnips have an antiseptic effect, and according to some studies, they even contain an antibiotic. Thanks to these properties, eating root vegetables reduces the risk of fungal diseases.
Turnip is a vegetable that is good at removing waste and toxins from the body.
It is also useful for people who have gall problems. The root vegetable activates the work of this organ and prevents the formation of stones.
It is also recommended to eat turnips for people with diabetes. The root vegetable has a low glycemic index, normalizes blood sugar levels and helps improve the functioning of the liver, which suffers greatly in diabetes.
A sufficient amount of magnesium in turnips has a positive effect on the human nervous system. Sleep improves and irritability goes away.
To improve brain activity, eliminate headaches and improve memory, you need to eat steamed or boiled turnips.
Boiled root vegetables are useful for arthritis and joint diseases.

Often during viral diseases the number of leukocytes in the blood increases. Sometimes they return to normal after recovery, but sometimes they need help. So, it is turnip that helps reduce too high levels of leukocytes.

Not only the root vegetable is useful, but also the tops. There are even special varieties that are grown to produce good and lush turnip leaves. Tops also have a number of useful properties:

helps with anemia;
increases iron levels;
normalizes the functioning of the nervous system;
has a diuretic effect;
improves vision.

Turnip tops contain more calcium and phosphorus than milk. Therefore, doctors recommend crumbling it into fresh salads and consuming it as often as possible.

In folk medicine, white turnips are especially valued. They grate it, squeeze out the juice and drink it. This drink perfectly cleanses the intestines, but you need to drink it in the morning and on an empty stomach. Such treatment can only be carried out if there are no inflammatory processes in the gastrointestinal tract.

Women

Turnips are certainly a healthy root vegetable for everyone, but for women, especially over the age of 40, they have special benefits, which include:

normalization of metabolism, which is often disrupted with age;
improving the condition of hair and nails;
stimulating intestinal function;
smoothing out mood swings, so for women during menopause, turnips will not be superfluous.

Turnips are also useful for pregnant women, but provided that there are no problems with the intestines. The root vegetable is rich in iron, a deficiency of which affects many women who are pregnant. Turnips make up for this deficiency very quickly (along with beets).

But nursing mothers whose children are breastfed should be careful with turnips, as the root vegetable can provoke increased gas formation. In immature babies, the stomach and intestines are still very weak and sensitive (colic appears in 90% of children). There is no point in provoking them once again with turnips, so it is better to exclude the root vegetable, especially in its raw form, from the diet.

Men

Men should also not neglect turnips. The root vegetable not only strengthens the immune system, but also helps increase libido and enhances potency. Erection improves by stimulating blood circulation, as blood flows faster to the organs. Doctors also recommend that men eat turnips to prevent prostatitis and cancer.

Children

Parents approach the selection of food for children with all responsibility. If everything happens according to schedule and the pediatrician gives the go-ahead for introducing complementary foods, then you can start giving turnips as early as 6 months, although some doctors prefer to play it safe and recommend introducing the vegetable no earlier than a year. Kids are unlikely to like raw root vegetables, although this happens. But it’s still better to bake turnips in the oven, without adding any sweeteners (you should especially avoid honey, as it is a strong allergen). The baked root vegetable is introduced, starting with one teaspoon and gradually increasing the amount. For a child under one year old, you can also steam turnips; you can add other vegetables that are age-appropriate to it.

Before introducing any product into a child’s diet, a pediatrician’s consultation is necessary. And, of course, we shouldn’t forget about allergies, to which babies are very susceptible, so consistency and unhurried introduction of a new product is the key to the child’s health.

What to consider?

All types of turnips have advantages and differ from each other in color, taste, shape and ripening time. Every summer resident can grow exactly the species that will satisfy his needs. When choosing, you should consider the following parameters:

Climate. It is very important to choose a type of turnip that is adapted for cultivation in a particular area.
Nowadays, there are many species for successful breeding in the regions of Siberia, the Urals and central Russia. When the climate is unsuitable for cultivation in a given area, turnips begin to bloom, the root crop does not ripen, and low-quality seeds are produced.

Purpose of cultivation. They should choose based on their taste preferences and goals.

It is worth noting that turnips have different tastes: one is loved for its sweet taste, another will interest lovers of spicy things, and there are also types with bitterness.

There are turnip varieties that are grown for their greens (salad turnips), while others are grown for their root vegetables.

General rules for planting and care, ripening periods

Turnips are planted in open ground with seeds both in summer and spring. The planting date may vary depending on the planting area and air temperature.
In the middle zone, seeds are usually planted from late April to early May. In Siberia and the Urals, the start of sowing depends on the temperature regime at a given time. In summer, you can sow vegetables at any time, the main thing is to harvest before the onset of cold weather. The most popular species for breeding in open ground is “Petrovskaya -1”. This variety is perfectly preserved, quite hardy and productive. It is considered one of the best in taste and is suitable for growing in open ground in any region.

Turnips tolerate low temperatures quite well, and yet there are circumstances when it is impossible to sow turnips in open ground. In this case, summer residents have the opportunity to grow crops in a greenhouse and harvest ten to fourteen days earlier than outside. The turnip variety "Snowball" is recognized as the most delicious of the greenhouse varieties.

At home, turnips are often grown for their greenery, but if you have space, you can grow a whole plant with small fruits or salad varieties. The vegetable feels good on loggias or balconies. “Kokaboo”, “Tokyo”, “Glasha” - these types have small root vegetables and vitamin-rich greens suitable for making salads.

Another important point in choosing a variety is the ripening period. There are early, mid-season and late varieties. The ripening period of early varieties ranges from 45 to 60 days; mid-ripening ones will ripen in the period from 60 to 90 days; and late varieties ripen in 90 days or more.

The secrets of growing and caring for turnips in open ground, in a greenhouse and at home are collected in a separate material.

Sweet varieties

Varieties with a high sugar content are healthy and productive. A special diet made up of sweet root vegetables will allow you to quickly and effectively overcome excess kilograms and centimeters, because the pulp is well absorbed by the body without adding “extra” calories.

Golden ball

The variety got its name from its yellowish, spherical rhizomes. The flavor range is soft, delicate, with pronounced sweetish notes. In terms of ripening time it is considered average. Widely used in alternative methods of treatment.

Snow White

The exotic Snow White comes from Japan and is an early variety. The growing season is about one and a half months. Root vegetables are characteristically round and snow-white, juicy and dense inside. Consumed fresh, used for cooking. Leafy greens are used for salad cutting and snacks. The variety stands out for its resistance to cold and immunity to low light.

White ball

It belongs to the mid-season varieties, produces turnips weighing up to half a kilogram, white, very juicy and soft, completely devoid of bitterness. The leaves contain ascorbic acid, so they are used to make salads. Like other species, it is grown from seeds, germination is normal.

How are turnips different from other root vegetables?

Despite the fact that turnips, rutabaga, and radishes belong to the same family - cabbage, these are completely different root vegetables that have certain differences. Some people can distinguish one fruit from another at first glance, while others need to try and smell them. Let's look at the specific differences between turnips and other root vegetables in more detail.

From rutabaga

Despite the fact that rutabaga is called the Swedish turnip, these two root vegetables have some differences:

Size. Rutabagas are somewhat larger than turnips.
Pulp. The flesh of turnips is predominantly white, while that of rutabaga is orange. The white-fleshed rutabaga is always used as animal feed and is not eaten by humans.
Cold resistance. Rutabaga grows best in the northern regions, and it is there that the best harvests of this root vegetable are harvested. However, turnips also have varieties that can withstand low temperatures quite well, such as “golden ball”.
Taste. Bitter or pungent rutabaga is not found, but turnips can be bitter.
Composition (chemical). Rutabaga contains more phosphorus, potassium, sodium and iron. And turnips are dominated by calcium and vitamin A, which are completely absent from rutabaga.

It is difficult to determine which root vegetable is better, because both have advantages, so you should rely only on personal taste preferences.

From radish

Radish is a root vegetable that is most often confused with turnips. But there are still differences between them:

Color. Radishes have a wider range of colors, from white to green, black and deep purple.
Form. Radishes have a predominantly oblong cylindrical shape; round ones are much less common.
Taste. Turnips, if they are well watered, always grow sweet, without bitterness. The exception is some varieties that are specially bred this way. Radish always has spicy notes, but they usually do not spoil the taste.
Preparation. Radish cannot be cooked and is eaten raw. But turnips can be fried, steamed, boiled and baked.

Radish is not grown for feed purposes.

From turnip

But turnips and turnips are the same thing, just different types. Turnips are exactly what is used for feed purposes. It grows, like turnips, in any soil and is unpretentious to environmental conditions.

Types and varieties of turnips

Turnip varieties are divided into several groups. The most common classification is by ripening time. This takes into account the period that passes from the emergence of seedlings to the complete harvest.

Types of turnips by ripening time:

early - produces a harvest within 40 - 60 days;
mid-season – 60 – 90 days;
late – for a period of 90 days or more.

According to the shape of the root crop, the culture is of the following types:

round;
flat;
elongated.

Not only root vegetables are eaten, but also the above-ground part. For this purpose, special leaf varieties are chosen. Greens are harvested 5 - 7 weeks after the formation of seedlings on the surface of the earth. Young stems and leaves are added to salads and used as a seasoning for first and second courses.

According to the method of application, all varieties are divided into different types:

canteens;
feed

Table varieties of turnips are suitable for preparing a variety of dishes. They have a good taste and are rich in vitamins and nutrients. Fodder - called turnip. They are characterized by increased yield and large size, so they are used as animal feed.

Important! There are varieties of turnips with good taste that can be grown in summer cottages.

Turnip: a little history

It would be unfair, when talking about turnips, to get away with dry biological certificates and recommendations on cultivation. After all, sayings, fairy tales and associations with something ancient and peasant even come to mind. Indeed, turnips have been cultivated for over four thousand years. And on the territory of modern Russia, turnips began to be grown even before the Grand Duchy of Moscow was formed.

Our ancestors valued not only the taste properties, but also the durability of this culture, as well as the ability to be stored for a long period without losing its beneficial and taste properties. In the chronicles of the 11th-13th centuries, turnip harvest failure is described as a terrible disaster. Turnip was an obligatory daily component of the diet - kvass was made from it, served with meat and fish, and pies were baked with it; they boiled and baked the turnips themselves and ate them raw.

But almost two centuries ago, potatoes began their triumphal march across the Russian expanses, almost completely displacing turnips from our diets.

Mid-season

Mid-season varieties occupy an intermediate position between early and late varieties. They do not have a very long, but also not particularly fast ripening period, which allows them to harvest fruits with good taste and presentation.

Dunyasha

Dunyasha produces tasty and vitamin-rich root vegetables that are successfully used for dietary nutrition. The period to achieve full ripeness is 70 days, the turnips are exactly the same size, weighing up to 200 grams each. When cut, it is yellowish in color, the taste is sweet and mild. There are no coarse and hard plant fibers. The variety is not afraid of shade and frost, and is resistant to premature flowering.

Moon

In this species, the ripening time rarely exceeds 80 days, the fruits are roundish, with a soft and thin skin. Turnips, as chosen, are juicy and sweet, and store well in winter and autumn.

Suitable for eating raw, especially in winter. Cold resistant.

Nurse

Another solid “average” plant that produces a harvest after 3 months from the moment the seeds are planted. The fruits ripen, weighing up to 250 grams each, tender, with a large amount of vitamins and microelements. Excellent as a salad topping supplier. Boiled, fried, stewed, baked in different forms. It is successfully combined in dishes with other vegetables, fish and meat.

Gribovskaya

Turnips of the Gribovsky variety ripen within 60 days, bringing gardeners large, yellowish root crops with a dark purple rim at the point where the top is attached. It is also very tasty, preserves well, and is not afraid of frost.

Harmful effects of turnip juice

All products have a set of beneficial and harmful properties. For example, turnip has contraindications if a person has developed colitis, gastritis, ulcers, as well as problems with the kidneys, intestines and liver. There are also restrictions on taking turnips if you have nervous system disorders. If a person is on a strict diet, then he should add the product to his diet little by little, as he needs to observe the body’s reaction. If you do not take this nuance into account, then severe gas formation will appear in the stomach, it will swell. It is advisable to eat the root vegetable boiled or steamed, which will help to avoid a violent reaction of the body to a new product. You need to know that turnip juice will be harmful if you have thyroid disease, as it can aggravate the situation. It is prohibited to use turnips for food if you have an individual intolerance to this product. Therefore, before you start eating turnips and drinking its juice, you should consult your doctor.

Harvesting

It is very important to “pull” turnips out of the ground in time. Otherwise it will grow big and big and... you know it =)) When should turnips be harvested?

It is important to remove turnips on time. Photo from the site 3.bp.blogspot.com If you sowed it in the spring, then by mid-summer you should already have good root crops. Summer turnips can be kept in the ground until frost. It is worth paying attention to the ripening time of a particular variety - usually this information is written on the bags of seeds. And you need to look at the size, fortunately, it is visible - the turnip looks out of the ground.

Large turnip roots. Photo from the site superda4nik.ru Root vegetables that are too large have coarse flesh.

Problems and their solutions

If the watering regime is violated, bitter and rough fruits are formed. Regular weeding is necessary - overgrowing with weeds leads to stretching of the roots and premature bolting.
If the leaves turn yellow and grow poorly, the plants are fed with urea - 10–15 g per 1 m².
Often young leaves become bent, their growing point and roots die. 1-2 root fertilizing with complex fertilizers with the addition of microfertilizers or foliar fertilizing with microelements will help.
You cannot keep ripe fruits in the ground - they become rough and tasteless.

The best turnip varieties for the Urals

Turnips tolerate the Ural climate well: frequent frosts and temperature fluctuations, heavy rainfall. For table use, choose early vegetables that quickly produce a harvest. If you need to prepare turnips for the winter, then the best option would be mid-ripening varieties. For planting in the Urals, the seeds of the best varieties of turnips for open ground are selected.

Comet

Comet turnip produces a harvest in the mid-late period: 75 days after the appearance of seedlings. Its leaves are green, slightly curved and wavy at the edges, growing in an erect rosette. Elongated root vegetables are purple in the upper part and white in the lower part. The weight of vegetables ranges from 150 to 250 g. Their tasting score is high. The harvest volume reaches 3.5 kg per 1 sq. m.

Advice! In the Urals, planting work is optimally carried out in mid-to-late May.

White Night

Turnip White Night is another representative of mid-season hybrids. It takes about 2 months from the formation of seedlings to the stage of technical maturity. The root crop is white, up to 12 cm in size, 2/3 immersed in the ground. The vegetables inside are juicy and tender in taste.

For summer consumption, turnips are planted from the end of April to the last days of May. If it is necessary to obtain vegetables for winter storage, then the work is carried out at the end of June. The variety gives a high yield - up to 8 kg per 1 sq. m.

Snow Maiden

Turnip variety Snegurochka ripens early. After the emergence of seedlings, 1.5 - 2 months pass before harvesting the vegetables. The rosette of leaves is slightly spreading. The root vegetables of the variety are spherical, white, with smooth skin. Their average weight is 65 g. The pulp of the vegetable is juicy, with a pleasant delicate taste.

In the conditions of the Urals, the yield of Snegurochka turnips reaches 4 kg per square meter of planting. The plant is valued for its shade tolerance, resistance to flowering, and quality of vegetables.

A chidhood dream

Turnip Children's Dream ripens in the mid-early period. Its root vegetables are yellow in color, spherical in shape, weighing from 150 to 200 g. The skin of the vegetable is smooth, thin, the taste is excellent, and the pulp is rich in vitamins and minerals.

The variety Children's Dream is valued for its marketable appearance, cold resistance, and rapid ripening. Vegetables are used fresh or cooked.

Russian fairy tale

The Russian Fairy Tale variety is ready for consumption in the mid-early period. After seed germination, vegetables ripen in 80 days. The harvest is formed simultaneously. Yellow, thin-skinned root vegetables are spherical in shape. Their pulp has a good taste. The average weight is about 200 g.

Turnip Russian fairy tale has a universal purpose. Vegetables are rich in vitamin C, making them ideal for winter consumption. The harvest can be stored in a cellar or basement without any problems.

Bug

The Zhuchka variety gives harvest in the early period. Vegetables are harvested 50 days after sprouts form. The leaves grow in a semi-erect rosette. The root vegetables are yellow in color, spherical in shape, have juicy pulp and a pleasant, delicate taste. Their average weight is 130 g. Up to 2.5 kg of vegetables are harvested from each square meter.

Komatsuna

Komatsuna is a representative of the leaf turnip. The shoots of the variety are ready to eat a month after the formation of shoots. The leaves of the plant are oval, green, medium in size, slightly wavy at the edges. The rosette is erect, the height of the bush reaches 20 cm. The vegetable has a mass of 150 g. Up to 3.6 kg of harvest is harvested per square meter.

Attention! Komatsuna turnip leaves contain vitamins and other beneficial substances. Greens are used to prevent atherosclerosis, anemia, and strengthen the immune system.

Planting turnips through seedlings (seedlings) at home

Many gardeners, especially beginners, doubt and ask: can turnips be planted as seedlings? Of course you can! After all, this vegetable is the closest relative of cabbage and the methods of growing seedlings are no different. Seedlings can be grown at home using container boxes, diapers, or grown in a polycarbonate greenhouse.

Decide on the timing of planting seeds for seedlings. Turnips have a short growing season of 60-80 days, depending on the variety. Shoots appear in 3-4 days, planting time in the ground is 7-10 days after emergence. Grown seedlings can be planted in the ground after the soil in the area has melted and dried out a little after the snow has melted. This varies in each region, but usually mid to late April.

Sowing seedlings has its advantages:

Seedlings produce a harvest faster, sometimes ahead of growing seeds before winter;
When planting seedlings in the ground, the strongest and healthiest seedlings are selected, which will give a good harvest;
When planting seedlings in the ground, you immediately determine the optimal distance between plants.

However, there are nuances that must be taken into account:

The plant does not tolerate transplantation well if the roots of the seedlings are injured. Therefore, in order not to injure the delicate roots, it is better to grow seedlings in peat tablets, coconut substrate, or vermiculite. And, of course, this will take much longer, since the seeds are very small;
After transplanting the seedlings to a permanent location, the seedlings should be covered with a light covering material to shade the plantings and protect them from the cruciferous flea beetle.

Late

Late species include those whose ripening period is usually 90 days or more. Many of them are not inferior in taste to the early ones, even superior to them.

Comet

The name was inspired by the specific elongated shape of the rhizome with a thickened part at the bottom. In addition, Comet has excellent characteristics that match from fruit to fruit: weight, size and taste. The average ripening period is 80 days, the weight of one turnip is up to 120 grams.

Orbit

This variety can be recognized by its regularly spherical root vegetables that ripen in 4 months. The turnip is large, white, the weight of one fruit reaches 500 grams. Very tasty appearance, which partly compensates for the duration of ripening. It tolerates storage well in a cellar or basement during the winter.

Features and differences from growing other vegetables

Turnips grow on light cultivated and fertile soils. Fresh manure is not suitable for fertilizing in the spring - the shelf life of the fruits deteriorates, and hollowness of the fruits may form. All garden plants except cabbage serve as predecessors. Turnips can coexist in one bed with rutabaga, radishes and radishes.

For European radish, the optimal soil acidity is 6.7. Japanese subspecies grow well in soils with a pH of 5–5.5. The long roots of turnips require deep digging of the soil.

The best turnip varieties for Siberia

In Siberia, turnips are planted in early to mid-May, when the soil warms up. This will allow you to get an early harvest that will ripen by the end of July. Turnips intended for winter storage are planted in the first or second decade of June. For growing in Siberia, it is best to choose medium-ripening varieties. Late hybrids do not always have time to form a harvest in harsh climatic conditions.

Merchant's wife

The Kupchikha variety ripens in the mid-early period. After the seedlings have germinated, the vegetables are ready for consumption after 55 days. The plants are of medium height, with dark green, slightly curved and wavy-edged leaves that form in an erect rosette.

Vegetables are flattened, two-colored. Above the surface of the earth, the skin has a red-violet color. The part of the root crop that is located in the soil is white. The mass of turnips is 220 - 240 g. Its taste is good, a little spicy. Productivity of the Kupchikha variety per 1 sq. m reaches 9.8 kg.

May yellow

May yellow turnip is valued for its early ripening. Vegetables are flat-shaped, white, green near the head. The growing season of the plant does not exceed 70 days. The harvest ripens in July.

The pulp of the Mayskaya variety is light yellow, juicy, and pleasant to the taste. The size of the root crops reaches 12 cm. The harvest ripens smoothly and is suitable for children's diets and diets. Turnips are resistant to flowering and are suitable for long-term storage.

Important! To grow large turnips, the soil is fertilized with humus before planting.

Moon

Turnip Luna ripens in the mid-late period. It takes about 70 days from seedling germination to harvesting. The variety is characterized by increased cold resistance. The root crops of the crop are yellow in color and spherical in shape. Their weight ranges from 150 to 250 g. The peel of the vegetables is thin and smooth, the pulp is juicy, has a good taste, and is suitable for dietary nutrition.

The Luna variety is good to use fresh; it is also suitable for culinary processing. Productivity. The plant is valued for its stable yield (which is about 2.5 kg per 1 sq. m) and uniformity of root crops.

Attention! Turnip reacts negatively to transplantation. Therefore, its seeds are planted immediately in open ground.

Granddaughter

Turnip Granddaughter is another representative of early ripening varieties. After the formation of seedlings, 50 days pass before harvesting. The leaves are collected in a rosette 30–35 cm high. They are dark green, with a curved top, slightly wavy at the edges.

The root crops of the Vnuchka variety are obovate in shape. The color of the upper part of the turnip, which is above the ground, is purple. Its lower part is white. The pulp of the vegetable is juicy, with a delicate pleasant taste. Weight – exceeds 150 g, the largest specimens reach 300 g. Productivity is high, up to 4 kg per square meter.

Burnt sugar

Turnip Burnt sugar is an original hybrid. It is distinguished by the unusual shape of its root vegetables, which also have good taste, early ripening and medicinal properties. Vegetables are aligned, cylindrical in shape, without branches. Their skin is black and the inside is white.

Root vegetables weighing about 0.3 kg have compacted, crispy, juice-rich pulp. The harvest does not crack and can be stored in a cool place without problems. At the same time, vegetables do not lose their taste and commercial properties.

Using the photo, you can evaluate what Burnt Sugar turnips look like:

Early purple

The Early Purple variety ripens in 60 days. The spherical root vegetables are pink-crimson on top and white on the bottom. The weight of vegetables ranges from 80 to 100 g, their flesh is white, juicy, compacted. It contains many minerals: potassium, magnesium, iron, phosphorus.

Early purple turnip is valued for its smooth ripening, uniform yield, and excellent taste. The purpose of the variety is universal: preparing salads, side dishes, and hot dishes. Vegetables are also suitable for feeding children, diabetics and people suffering from excess weight.

Tokyo

Tokyo turnip is an unusual variety whose fresh leaves are eaten. They are harvested 25 days after germination. The plant forms a rosette with elongated, rounded leaves. They are dark green in color, juicy, with a delicate, pleasant taste.

Tokyo turnip leaf is rich in ascorbic acid and vitamins. The plant is resistant to cold weather. To obtain high-quality and tasty greens, it is important for the crop to provide constant watering.

Diseases and pests

The cruciferous flea beetle causes the greatest damage to young turnip seedlings. Overwintered adult beetles first feed on cruciferous weeds, then move on to young turnip shoots and damage the leaves. Beetle larvae deposited in the ground damage the roots.

The emergence of the cabbage fly in the Moscow region occurs in the first half of May. Cabbage fly larvae damage stems and roots and bite into root crops. The leaves wither and the roots become inedible. To repel flies, celery is planted among the turnips.

Cabbage moths, turnip moths, and cabbage cutworms lay eggs on the underside of leaves. The larvae eat holes, destroying the entire leaf blade.

Control measures:

autumn deep digging of soil;
timely watering;
strengthening plants with fertilizers;
pollination of plants with wood ash mixed with road dust, or tobacco dust mixed with ash or lime 1:1.

The most common diseases are fomoz, clubroot and bacteriosis. As a result of clubroot infection, growths and swellings form on the roots. With Phoma, the leaves acquire a blue tint and are covered with brown spots. On root crops, the disease manifests itself in the fall in the form of dry spots and dents. Vascular bacteriosis manifests itself in the withering of leaves and the death of fruit tissue.

Control measures:

deep digging of soil;
soil liming;
destruction of diseased plants;
change of soil;
Root feeding with complex fertilizers.

During the growing season, insect pests that spread diseases should be destroyed.

What family does turnip belong to?

Turnip is a member of the cruciferous family. The plant is grown as an annual or biennial. In the first year, the root crop and a rosette of leaves develop. The next season, a long stem with leaves and flowers appears. Close relatives of plants are: various types of cabbage, kohlrabi, radish, radish.

The root system is a fleshy root vegetable. A tall stem with numerous leaves grows above the surface of the earth. They are lyre-pinnate, green, naked or slightly pubescent.

Turnips are native to Western Asia. It was consumed as food back in the days of Ancient Egypt. In Rus', culture has become the most important food product. Today it is added to salads, boiled, and baked. The product improves appetite, stimulates intestinal function, and promotes food absorption.

Harmful effects of turnip juice

Turnips: the best varieties

varieties of turnips . Much less than tomatoes, cucumbers, carrots or even parsnips. In our area, the varieties most often grown are Zolotoy Shar, Petrovskaya, Milanskaya Violet, Gribovskaya, Mayskaya Zheltaya, Purpurlepop, and Geisha.

Turnip Golden Ball belongs to the early varieties; the technical maturity of the root crop occurs in 40-45 days. The Golden Ball turnip grows flat-round, with juicy, very tasty, firm pulp weighing up to 150 grams.

Petrovskaya turnip is another common variety, but it is mid-early and therefore has a high shelf life. The skin is yellow, smooth, flat in shape. The pulp of the turnip variety Petrovskaya is yellow, dense, and very juicy.

Turnip Gribovskaya is a very old variety of turnip with a recognizable color: purple near the leaf rosette, yellow closer to the root. The pulp of the Gribovskaya turnip is juicy and firm.

Turnip Purplepop is an early, high-yielding variety. It is characterized by flat-round, smooth roots with a purple tip and a white base. It has excellent cold resistance, but is not suitable for long-term storage. The weight of root vegetables is from 100 to 200 grams.

Turnip varieties May Yellow and Milan Violet are early ripening and are grown for summer consumption. They have tender, juicy flesh with a delicate taste.

Geisha turnip is a relatively new early salad-type variety, the “trick” of which is the edible tops. Geisha leaves are bright green, elongated, rounded, and the roots are white, juicy, and taste almost like radishes. The variety is cold-resistant and shade-tolerant. It is worth noting that in Russia this is the first variety of salad turnip, while in Japan salad turnip is very common.

Selecting a variety based on other criteria

When choosing turnip seeds for their own garden beds, gardeners pay attention not only to the features of agricultural technology, but also to taste, external characteristics, the ability to preserve the harvest, and the size of the root crops.

Sweet varieties

Turnips with sweet fruits are a component of numerous diets aimed at weight loss. It is easily digestible and does not contribute to gaining extra pounds. This vegetable is not only healthy, but also delicious. The following varieties are endowed with the declared characteristics:

Golden ball;
Snow White;
White ball.

Productive

Turnip varieties with stable and high yields are often preferred by professional farmers. Such plants are characterized by immunity to temperature changes and are little susceptible to diseases. Root vegetables have a specific taste. The best varieties include:

Snow Maiden;
Burnt sugar;
Grandma;
Tokyo;
Petrovskaya 1.

Large-fruited

These turnip varieties produce a harvest of large root crops of various colors, suitable for storage. The fruits have a sufficient supply of vitamins and microelements and have an excellent taste. The following large-fruited species are popular:

Russian size;
White Night;
Golden Ball;
Snowball.

Early ripening

Early varieties allow not only to obtain a harvest in a short time, but also to sow seeds in several stages, collecting root crops several times a season. It is these varieties that are considered the most popular among gardeners, although they are not suitable for storage. The best in this classification are:

Geisha;
Milanese pink;
Dedka;
Glasha;
May yellow;
Granddaughter.

Mid-season

Turnips with an average harvest period produce root crops that are characterized not only by excellent taste, but also by the ability to store them for a long time in a cellar or basement. The following have become widespread:

Dunyasha;
Moon;
Nurse;
Gribovskaya.

Late

Late turnip varieties include those whose ripening period exceeds 3 months. The harvested crop is stored in the winter, and the taste characteristics are no lower than those of its early counterparts. The best varieties with late ripening:

Comet;
Orbit.

Varieties with unusual root color

For lovers of the exotic, turnip varieties have been bred with a variety of fruit colors, for example, purple. A striking representative of such plants is the Gribovskaya local variety. Some gardeners find the standard yellow root vegetable boring, so breeders have introduced an interesting variety to their attention - the purple turnip with a white tip. The taste is not much different from the classic one, but closer to the middle there is a slight spiciness.

There are also varieties with white, yellow, reddish and even black skin color.

For greenhouses

Turnips are cultivated not only in open ground, but also in greenhouse conditions. As a rule, plants with early ripening periods are preferred for these purposes. Recommended varieties for indoor soil:

Atlantic;
Primer;
Snowball;
Tokyo Cross;
Snow Maiden.

Which ones are there?

Turnip varieties for the Urals. Turnip is a rather unpretentious plant, which is important for the Ural region. Varieties adapted to weather conditions in the Urals are not afraid of frost and produce a good harvest. Suitable for this area:
- "Milanese pink";
"Snow Maiden".

The most popular is “Petrovskaya-1” - this fairly hardy, productive type of turnip is considered the best in taste.

For Siberia. In Siberia, as in the Urals, the natural conditions are not very pleasing to summer residents, so the varieties for Siberia are quite similar to the Ural ones. Here are some of them:
- "Burnt sugar";
"Geisha".

The variety “Snow Globe” is ideal for cultivation in Siberia, as it manages to produce a double harvest even in cold summer conditions. The variety is characterized by high yield, can withstand frosts down to minus three or four degrees, has white, large, without bitterness fruits and leaves suitable for consumption.

For central Russia. In the region of central Russia, any turnip can produce a rich harvest without fear of low temperatures. Famous varieties include:
"May Yellow";
"May White";
"White Night"

Productive

There are separate, high-yielding varieties, characterized by a stable yield of large masses of fruits and a guaranteed quantity. Sometimes they have additional protection from low temperatures or specific taste qualities.

Snow Maiden

It belongs to the typical salad varieties, ripens early and bears small, strong white turnips. The only drawback is poor storage: the fruits need to be eaten as quickly as possible. It is grown in open ground, under glass or film (in a greenhouse). Sowing is allowed in several separate stages, from spring to mid-summer.

Burnt sugar

An unusual variety that has nothing to do with burnt sugar. It brings together seasoned quality, fast ripening and undoubted benefits from a medical point of view. The root crop is specifically elongated, oblong, covered with black skin on the outside. The pulp is dense and crispy, juicy . Well kept.

Grandma

When breeding the species, breeders wisely combined high yields and a short growing season. Unpretentious, can be grown on different soil mixtures. Produces root vegetables with golden flesh and a rich, sweet taste. Turnips are rich in microelements, can be stored well after harvest, and can be used raw or processed.

Tokyo

A non-standard, “leafy” variety, one of the fastest ripening. The rosette is formed from round-oval leaves. Rich in vitamins, the greens are juicy and slightly sour. It is characterized by increased moisture consumption and resistance to low temperatures.

Petrovskaya 1

An ancient species, previously widespread in Russia. It will sing within 2 months after sowing. The fruits are round, with a pale green tip. Allows long-term storage. The variety is distinguished by high yield and excellent taste.

The best varieties of turnips for the Moscow region for open ground

In the middle zone, two crops are obtained without problems. The first sowing is carried out in early May, the next - at the end of June. Early harvests are not stored for long; root crops are used for food. The second harvest is used for long-term storage. The turnip varieties listed below are also suitable for North-West Russia.

Geisha

Geisha is an early ripening variety. Its root crops are spherical in shape, have a smooth surface and are white in color. The minimum weight is 60 g, the largest grow up to 200 g. Their flesh is sweet, white, juicy, without coarse fibers.

Young leaves are used in cooking as greens, which contain minerals and vitamins. The variety grows well in the shade and is not susceptible to flowering and bacteriosis. The yield is up to 4 kg per 1 sq. m.

Petrovskaya-1

Petrovskaya-1 is a well-known variety included in the State Register of the Russian Federation in 1950. Ripening occurs in the mid-early period. The seeds of the crop germinate well even after spring frosts. Productivity per 1 sq. m of beds is up to 3.2 kg.

The shape of the root crops is flat-round, weight - from 60 to 150 g. Their color is bright yellow. The pulp contains potassium salts, vitamins B and C, it is firm, juicy and tasty. The harvest is used fresh and also for cooking. Turnip Petrovskaya-1 is stored for a long time in a cool room.

Lyra

Lyra is an early ripening variety that produces a harvest in 2 months. It is suitable for cultivation by farms and garden plots. The variety is valued for its early ripening and good taste. Lyra is good for long-term storage throughout the winter.

The shape of the root crops is spherical. The average weight is 80 g, but there are specimens weighing up to 100 g. The pulp of the root vegetables is tender, hard, white, and contains a lot of juice. Productivity per 1 sq. m of landing is 3.4 kg.

Dedka

Dedka is an early variety of turnip. The harvest is ready for harvest 45 days after the seedlings appear above the ground. Root crops ripen together. The Dedka variety has a round shape. The color of root vegetables is two-color: purple in the upper part and white in the lower part. The bark is smooth, shiny, thin.

The yield of the Dedka variety is up to 4 kg per square meter. Purpose – universal: for fresh consumption, stewing, pickling. Juicy and tasty fresh root vegetables are rich in minerals and vitamins.

Snow White

Turnips of the Snow White variety ripen in medium terms. The leaves of the crop grow in a vertical rosette. The root vegetables are white, round and weigh about 250 g. Inside they are tender, juicy, with white flesh, good taste, no bitterness and a slight aftertaste of turnip.

The Snow White variety brings a high yield. In 1 sq. m of beds, up to 4.5 kg of root crops are harvested. Snow White is valued for its presentation, productivity and long shelf life.

Nurse

Mid-season variety, ripening in 80–90 days. The plant forms a semi-vertical rosette of leaves. Its roots are round, short, with a concave base and head. The skin color is yellow. The leaves are green, their apex is slightly curved.

The weight of the Kormilitsa variety is 200 – 250 kg. The taste of root vegetables is assessed as good. Their flesh is not rough, yellow in color, very juicy. The purpose of the variety is universal: suitable for preparing fresh salads, baking, stuffing. Productivity is up to 4.2 kg/m2.

Advice! To get a good harvest, the crop is planted in a lighted area.

Snowball

Hybrid Snow Globe is a mid-season representative of the crop and one of the best turnip varieties for central Russia. Ripening takes less than 3 months. Root vegetables with smooth skin, white, spherical. The weight of each vegetable reaches 300 g, the snow-white pulp is the reason for its name. Vegetables have a good islandy taste.

The variety is not susceptible to flowering. The crop harvest is leveled and has a marketable appearance. Vegetables are consumed fresh and after heat treatment; they are well suited for organizing therapeutic nutrition and diet.

Russian size

Hybrid Russian Size is a record holder among other varieties, which is reflected in its name. This is a variety of large turnip with fleshy roots. The vegetable pulp is juicy, crispy, with a traditional taste. It is characterized by a wealth of vitamins and other useful substances.

The Russian Size variety has an excellent taste boiled, fried and fresh. The weight of one vegetable reaches 2 kg. The harvest can be transported and stored all winter without any problems.

Orbit

The Orbita variety gives harvest at a late date. Ripening takes about 4 months from the moment the sprouts appear. The leaf plate of the vegetable is dark green, slightly curved, round in shape, white, very large. The average weight is 450 g. Inside, the root vegetable is dense, but contains a lot of juice. Tolerates long-term storage well.

Orbita is valued for its different ripening, presentation and wonderful taste. Plants can withstand even prolonged cold spells. The yield is about 3 kg per square meter.

Sapphire

Sapphire is a leafy variety whose greens are ready to eat 30 days after germination. Its leaves are petiolate and grow in an erect, medium-sized rosette. Young shoots are used for canning, preparing salads, snacks and seasonings.

From 1 sq. m of planting, up to 3.5 g of fresh leaves are removed. The weight of each plant does not exceed 20 g. The leaf blade is round-oval, blue-green in color, slightly wrinkled. There is no waxy coating or pubescence on it.

Sources used:

https://receptov.net/2396-repa.html
https://dachamechty.ru/ovoshhi/repa-petrovskaya-sorta.html
https://7dach.ru/tatyana-sadovodniza/posadil-ded-repku-2319.html
https://rusfermer.net/ogorod/listovye-ovoshhi/repa/raznye-sorta.html
https://fermilon.ru/sad-i-ogorod/ovoshhi/sorta-repy-s-foto-i-opisaniem.html
https://moyadacha.temaretik.com/1594242899397053405/repa-vyraschivanie-polza-luchshie-sorta/

Growing turnip mother plants

Turnip seeds are sown on sandy, well-fertilized soils, but manure should not be applied.

In early July, the seeds are sown in rows with row spacing of 15-20 cm to a depth of 1.5-2 cm (the seeds are very small and it is recommended to mix them with sand).

The queen cells are harvested before frost sets in. The leaves are trimmed, leaving tails no more than 1 cm long. Store in sand at a temperature of about 0 ° C.

In early spring, queen cells are planted. When caring for turnip seeds while growing in an open area, it is better to tie the flower stalks to a support. Yellow pods are harvested selectively. They are dried and threshed.

Turnip is a cross-pollinated plant. Therefore, queen cells are grown with spatial isolation of up to 700 m.

Turnip seeds can be purchased in specialized stores.

When to sow turnips

When determining specific sowing dates, they are guided by their own needs - when the vegetable is expected on the table in the form of a salad or baked snack. To pamper yourself with the sweet and juicy pulp of turnips in the summer, they begin to sow in early spring, as soon as the soil is exposed and warm weather sets in. If you do not follow this simple rule, then hastily planted seeds will soon die, unable to withstand night frosts.

The procedure for winter harvesting is completely different: for them, the seeds are immersed in the soil in July, at the beginning of the month. In cold regions, the growing season is chosen according to the laws of nature, so that 85-90 days pass from sowing to harvest.

When choosing between early and late (middle) varieties, it is better to choose the latter, then the root vegetables will not have time to outgrow and lose their delicate taste and sweetness of the pulp.

Important.
Early ripening varieties usually do not store well - a kind of payment for urgency, but late varieties tolerate winter harvesting and subsequent storage very well. The renewed interest in the crop, which has not been grown en masse for a long time, its unique properties make it possible to recommend turnips as the main seed plant in the garden, along with potatoes, cabbage or tomatoes.

Conditions for post-planting care

Already on the 7th day, the first green shoots will appear, on the 5th day, if the daytime air temperature is above 15 degrees. Emerging seedlings require watering. You should not expect high-quality root crops if you neglect watering. If there is a lack of moisture, the root vegetables will be small, not juicy, with hard flesh. Watering rate is 20 l/m² .

Usually turnips sprout frequently; after 2 - 3 weeks the seedlings should be thinned out . After the first procedure, a distance of 3 cm is left between the two plants. A little later, the planting will have to be done again. When sowing in spring, 6 cm is left between two sprouts, and when sowing in summer - 10 cm.

On average, up to 50 root crops should be placed on each square meter.

The main pest of young turnips is the cruciferous flea beetle . The pest poses a danger in the first month after germination. If pests appear, treat the bed with Iskra.

Damage to turnips by cruciferous flea beetle

The second most dangerous pest of young turnips is cabbage fly . It is scared away from young plantings by tobacco dust, shag, hot pepper, and ash. The ridges are dusted the next day after watering.

Turnips are especially good in winter. Shchi with sauerkraut and turnips is an original Russian dish that will satisfy even a gourmet. It is not difficult to grow healthy root vegetables for the winter, the main thing is to water them on time.

Care when growing table turnips in open ground will not cause much trouble - this crop is undemanding and cold-resistant, the seeds germinate well without first germinating the seedlings. Already a week after sowing, you can notice the first shoots, and if you grow turnips as correct agricultural cultivation techniques suggest, then in a month and a half you will receive the first harvest of root crops.

Turnips have been cultivated in Rus' for a long time and were widespread. It was eaten fresh, steamed in a Russian oven, boiled, used as a side dish, and before the advent of potatoes, it completely replaced them.

Turnips belong to the cruciferous family. This is a biennial root plant. In the first year of life it forms a leaf rosette and a root crop, in the second year it produces flowering shoots, flowers and seeds.

After reading this material, you will learn how to grow turnips in open ground, and which varieties are best suited for cultivation in the Moscow region.

Technology for sowing turnip seeds in the ground

To grow turnips, you do not need to grow seedlings at home in advance.

the day before sowing the seeds water per square meter. m 2 buckets of water. Rows are marked on the ridge, maintaining an interval of 30 cm between them.

The depth of seed placement on light soils is 2 cm , on heavy, clay soils – 1 cm . It is better to sprinkle the seeds in the furrows with sifted compost or humus. The seed rate per square meter is 1 g .

Turnip seeds are planted in well-watered soil.