The field vegetable of occasional culinary use, the turnip This is often a rather limited place in the garden.
Like the carrot cousin, it prefers fresh and loose soil, and generally fears compact and stony soils.
- Culture steps
- Turnips of etiolated turnip
Vernacular name: Turnip
Latin name: Brassica napus
Vegetative cycle: Biennial plant
Multiplication mode : Sowing
Seed : 30 g / m2 for 1 of culture
Lift speed: 1 week
Harvest: 3 kg / rn2
Fertilizer: Organic manure or fertilizer, superphosphate, potassium sulphate, sodium nitrate (during vegetation)
Pests, diseases and treatments: • Flea beetle, cabbage moth, cabbage maggot, weevil, etc.: specialized insecticides • Mosaic: destruction of the feet
We usually distinguish turnips dishes, turnips round and turnips long. Maximum production is from spring to winter. Turnips are preserved in the same way as carrots.
It is carried out in open ground, in lines about twenty centimeters distant or on the fly, from March to May or from July to September; on bed or under cover, in the same way as before, in February-March.
The cultivation method is comparable to that of carrots. However, sowing should be clearer, given the size of the vegetables. We thin here at the rate of 10 cm. In dry weather, watering must be done daily and the boring will be repeated as often as necessary, as soon as the earth dries on the surface.
Harvest and conservation
Harvesting is much earlier than for carrots, about two months after sowing. The conservation is done by mulching, in the regions with soft climate and by pulling and silage in the sand, after cutting of the leaves, in the regions with more rigorous climate.
Turnips of etiolated turnip
They are an original dish often forgotten today. To obtain the etiolation of the tops, it is necessary either to completely butter them, or to place them in total darkness, for example during silage in a cellar, or by wrapping them in aluminum foil. After two to three weeks, the tops are blanched and etiolated and can be eaten.
You can then simply add green salad with a vinaigrette, or better cooked salad, with a cream sauce or with melted butter.
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