Turnip Purple Top Milan

No of Seeds (Approx.): 500
Sale price£1.45

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Turnip Purple Top Milan is an Italian heritage turnip variety that produces purple and white flat shaped roots with sweet mild flavoured crisp white flesh. It is a very fast growing variety and can be started early in the spring under the protection of a cloche or fleece, and then sown successionally right through until the end of August.

As they are quick to mature, you can re-sow in the gaps where you have harvested the root from and you can also harvest the green tops when they are young and tender, making them perfect to grow in a pot or container. An excellent 2 for 1 vegetable that makes great use of limited space.

When to Sow Sow successionally (every 2 - 3 weeks )in March-April and July-August
Where to Sow Turnips grow best in light well drained humus rich soil. Prepare the seed bed by digging over and removing any stones, firm down and lightly rake the surface.
Sow seeds direct into growing position (as turnip seedlings do not transplant well) either in a seed bed or in a pot or container which is at least 20cm deep. Sow thinly , 2cm (3/4in) deep with rows spaced 25cm (10in) apart.
Protect early sowings, with either a cloche or fleece, from frosts.
What to do Next As soon as the seedlings show there first pair of true leaves thin out to 10cm (4in) apart.
Keep weed free and water well, ensuring the soil does not become dry as this may impede the root growth.
Harvest June to November.
Harvest when the roots when they are young ( size of a golf ball) for eating raw or the size of a tennis ball for cooking, approximately 35-45 days after sowing.
Handy Tips As turnips prefer cooler climates they are best harvested before temperatures reach 24C (75F) as hotter temperatures can cause the roots to become woody.
If you harvest alternative plants you can continue to sow successionally in the gaps to maximise space and growing season.
Turnip greens are edible, and for the sweetest flavour, are best harvested when they are small 10 to 15 cm (4 to 6 in), leaving the inner, less developed leaf tips to grow again which will give you a second harvest a few days later. Only harvest the greens once, if you want to harvest the turnip root, as removing the greens inhibits growth of the root.
Turnip roots can be left in the ground into early winter, if they are protected by a heavy covering of straw mulch, and the early winter frosts may actually sweeten their flavour.
Companion Planting Likes: Peas, broccoli and cabbage
  Dislikes: Potato, radish, carrot and mustard
Nutritional Information A good source of dietary fibre, vitamin B6 and C
Serving Suggestion Turnips are a staple for autumn and winter cooking, used in soups, casseroles and as an accompaniment to your favourite roast meat either mashed or roasted. However younger turnips are also delicious eaten raw in salads or in a coleslaw. The turnip green tops can also be eaten when young,  either lightly steamed or boiled or  shredded raw in salads.


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