{"product_id":"purple-top-turnip","title":"Purple Top Turnip","description":"\u003cp class=\"sc-subtitle\"\u003eHeirloom · Open-Pollinated · 50–55 days from direct seeding\u003c\/p\u003e\n\u003cdiv class=\"sc-zone-pill\"\u003ecool-season · timing varies by zone\u003c\/div\u003e\n\u003cdiv class=\"sc-grows-label\"\u003eGrows well in\u003c\/div\u003e\n\u003cdiv class=\"sc-container-grid\"\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eRaised Bed ✓\u003c\/div\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eIn-Ground ✓\u003c\/div\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eContainer\/Pot ✓\u003c\/div\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eGrow Bag ✓\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eMeet This Plant\u003c\/h2\u003e\n\u003cp\u003ePurple Top Turnip doesn't get nearly enough credit. It's fast, it's easy, it gives you two harvests from one plant, and it tastes significantly better than most people expect. The roots are globe-shaped with white bottoms and purple tops. The greens are just as good as the roots and ready weeks before you pull anything out of the ground. Fall frost makes both noticeably better. This is the kind of crop that converts people.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat it tastes like:\u003c\/strong\u003e Sharp and a little spicy when raw, but sweet and mellow when cooked. The greens are earthy and mild, like a gentler collard. After a frost both the roots and greens soften and sweeten considerably.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Grow It\u003c\/h2\u003e\n\u003cdiv class=\"sc-icon-row\" style=\"margin-top: 24px;\"\u003e\n\u003cspan class=\"sc-icon-row-label\"\u003eSun\u003c\/span\u003e\n\u003cdiv class=\"sc-pips\"\u003e\n\u003cspan class=\"sc-pip sun\"\u003e\u003c\/span\u003e \u003cspan class=\"sc-pip sun\"\u003e\u003c\/span\u003e \u003cspan class=\"sc-pip\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cspan class=\"sc-icon-note\"\u003eFull sun preferred. Tolerates partial shade but roots develop better and taste sweeter with good sun exposure.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-icon-row\"\u003e\n\u003cspan class=\"sc-icon-row-label\"\u003eWater\u003c\/span\u003e\n\u003cdiv class=\"sc-pips\"\u003e\n\u003cspan class=\"sc-pip water\"\u003e\u003c\/span\u003e \u003cspan class=\"sc-pip water\"\u003e\u003c\/span\u003e \u003cspan class=\"sc-pip\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cspan class=\"sc-icon-note\"\u003eKeep soil consistently moist. Inconsistent watering produces woody, bitter roots. Steady moisture from planting through harvest.\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"font-size: 25px; font-weight: bold; margin-top: 40px; margin-bottom: 12px; font-family: 'Outfit', sans-serif; color: #1a1a1a;\"\u003eSowing Details\u003c\/div\u003e\n\u003cul class=\"sc-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eDepth\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e¼–½ inch\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eSpacing\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e1–2 inches, thinning to 4–6 inches for roots or 2–3 inches for greens\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eRow Spacing\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e12–18 inches\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eThinning\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e4–6 inches for bigger roots. 2–3 inches if growing primarily for greens.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eGermination\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e5–10 days\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eDays to Maturity\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e30–40 days for greens · 50–55 days for roots from direct seeding\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cdiv style=\"font-size: 25px; font-weight: bold; margin-top: 40px; margin-bottom: 12px; font-family: 'Outfit', sans-serif; color: #1a1a1a;\"\u003eWhen to Plant\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-grid\"\u003e\n\u003cdiv class=\"sc-zone-card\"\u003e\n\u003cdiv class=\"sc-zone-header\"\u003e❄️ Cool Climates · Zones 3–6\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-body\"\u003eFor spring, direct sow 2–3 weeks before your last frost when daytime temperatures are consistently in the 40s to 50s°F and soil temps hit at least 40°F.\u003cbr\u003e\u003cbr\u003eFor fall, direct sow 8–10 weeks before your first fall frost or once daytime temperatures begin dropping below about 75°F. Fall turnips are almost always better than spring ones.\u003cbr\u003e\u003cbr\u003eSuccession sow every 3 weeks for a continuous harvest.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-card\"\u003e\n\u003cdiv class=\"sc-zone-header\"\u003e☀️ Warm Climates · Zones 7–11\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-body\"\u003e\n\u003cstrong\u003eZones 7–8\u003c\/strong\u003e\u003cbr\u003eDirect sow in early spring while daytime temperatures are still in the 40s to 50s°F, typically 2–3 weeks before your last frost.\u003cbr\u003e\u003cbr\u003eFor fall, direct sow once daytime temperatures start dropping below 80°F, typically 8–10 weeks before your first fall frost. Turnips bolt and get woody in summer heat so don't push it.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eZones 9–11\u003c\/strong\u003e\u003cbr\u003eFall through winter is your best season. Direct sow once the heat breaks as temperatures begin cooling. The roots and greens are sweeter and more tender when they mature in cool weather.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eGrow Friend Tips\u003c\/h2\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eYou're getting two vegetables for the price of one seed\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eThe greens are ready in 30–40 days, long before the root matures. Start harvesting outer leaves when they're a good size for eating, taking no more than 2–3 leaves per plant at a time. Pull too many and the root won't develop properly. Young greens are mild and good raw. Larger leaves are best cooked like collards or spinach.\u003c\/p\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eFrost makes everything better\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eBoth the roots and the greens improve noticeably after a frost or two. The cold converts starches to sugars and takes the edge off any bitterness. If you can grow a fall crop and let frost hit before you start harvesting heavily, you'll get a completely different and better tasting turnip than you'd get in spring.\u003c\/p\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eHarvest roots on the smaller side\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003ePurple Top Turnip has the best flavor and texture at 2–3 inches in diameter. Leave them too long and they get woody and lose their sweetness. The top of the root pushes up above the soil line as it matures so you can check the size without digging anything up.\u003c\/p\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eSpace them based on what you want\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eCloser spacing produces smaller roots and more greens. Wider spacing produces bigger roots. If you want both, aim for 4–6 inches and thin properly. Don't skip thinning because crowded turnips won't bulb up.\u003c\/p\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eThey're faster than most root vegetables\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eAt 50–55 days to root maturity and 30–40 days for greens, turnips are one of the quickest root crops you can grow. Plant them as a gap filler between slower crops or succession sow for a continuous harvest right up to hard freeze.\u003c\/p\u003e\n\n\u003cdiv class=\"sc-companions\"\u003e\n\u003cspan class=\"sc-companion-label\"\u003eCompanion plants\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003ePeas\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eNasturtium\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eGarlic\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eOnion\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eLettuce\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eBrassicas\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eHarvest \u0026amp; What to Do With It\u003c\/h2\u003e\n\n\u003ch3\u003eWhen it's ready\u003c\/h3\u003e\n\u003cp\u003eGreens are ready in 30–40 days when they're a good size for eating. Roots are ready at 50–55 days when they're 2–3 inches in diameter. The purple top will be visible above the soil line so you can check the size without digging. Don't wait too long, because roots past 4 inches get woody and lose their sweetness fast.\u003c\/p\u003e\n\n\u003ch3\u003eHow to harvest\u003c\/h3\u003e\n\u003cp\u003eFor greens, snap or cut outer leaves at the base and leave the center intact. For roots, grab the greens close to the root and pull straight up with a gentle twist. If the soil is dry, water first to loosen it. Trim the greens to about an inch above the root right after pulling.\u003c\/p\u003e\n\n\u003ch3\u003eYield\u003c\/h3\u003e\n\u003cp\u003eA short row gives you a generous harvest of both roots and greens. Succession sowing every 3 weeks keeps a steady supply coming through the season.\u003c\/p\u003e\n\n\u003ch3\u003eShort-term storage\u003c\/h3\u003e\n\u003cp\u003eRemove the greens, brush off loose dirt, and refrigerate. Keeps 2–3 weeks. Greens store separately and are best used within a few days.\u003c\/p\u003e\n\n\u003ch3\u003eLong-term storage\u003c\/h3\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-yes\"\u003e✅\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eRoot cellaring:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Pack in damp sand or sawdust at 32–40°F with high humidity. Keeps several months.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-yes\"\u003e✅\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eFreezing:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Blanch cubed roots 2–3 minutes, ice bath, dry well, freeze flat then bag. Keeps up to 12 months. Greens can be blanched and frozen the same way.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-yes\"\u003e✅\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003ePressure canning:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Turnips pressure can well. Follow current USDA guidelines for safe processing times and pressures.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-yes\"\u003e✅\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eRefrigerator pickling:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Slice thin, pack into a jar with vinegar, salt, sugar, and spices, and refrigerate. Ready in a few hours and keeps for several weeks.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-no\"\u003e❌\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eWater bath canning:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Only safe in an acidified pickling brine. Plain turnips are too low in acid for water bath canning on their own.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-no\"\u003e❌\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eDehydrating:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Possible but texture suffers badly. Not recommended.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch3\u003eWhat to cook\u003c\/h3\u003e\n\u003cp\u003eRaw and sliced thin in salads or on a veggie tray where the spice is the point. Roasted until caramelized and sweet. Mashed on their own or blended with potatoes. Added to soups and stews where they hold up better than most root vegetables. The greens braised low and slow with garlic and a splash of something acidic, same as you'd treat collards or mustard greens.\u003c\/p\u003e\n\n\u003ch2\u003eSeed Storage \u0026amp; Saving\u003c\/h2\u003e\n\u003ctable class=\"sc-seed-table\"\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003ePurple Top Turnip\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eHeirloom · Open-Pollinated\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeeds per packet\u003c\/td\u003e\n\u003ctd\u003e~150 seeds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003cp style=\"margin-top: 16px;\"\u003e\u003cstrong\u003eStoring unused seeds:\u003c\/strong\u003e Keep somewhere cool, dark, and dry. Viable up to 4 years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeed saving:\u003c\/strong\u003e Turnips are insect-pollinated and will cross freely with other turnip varieties and related brassicas nearby. Isolate by at least half a mile for reliable purity, or grow only one variety at a time. Turnips are biennial, so they set seed in their second year. Let a few plants overwinter, then let them bolt and flower in spring. Once the seed pods are dry and papery on the plant, cut the stalks, bring them inside to finish drying, then crush the pods by hand to release the seeds. Store in a cool, dark place.\u003c\/p\u003e\n","brand":"Sow Chaotic","offers":[{"title":"Default Title","offer_id":43815215333454,"sku":null,"price":3.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0739\/3630\/6254\/files\/15.png?v=1786476431","url":"https:\/\/sowchaotic.com\/products\/purple-top-turnip","provider":"Sow Chaotic","version":"1.0","type":"link"}