Growing Turnip in My Garden

This turnip variety tastes like a combination of regular turnip and rutabaga.

I grow a traditional Nordic turnip that was once common in slash-and-burn cultivation in Scandinavia. It has a more distinctive flavor than many modern turnips, somewhere between a regular turnip and a rutabaga.

I first tasted this type of turnip pan-fried several years ago and absolutely loved it. Its sharp, slightly bitter flavor is especially delicious when cooked. It took me a while to find seeds, but it was worth the search.

My first winter sowing was unsuccessful, so I tried again in spring and planted the seedlings among the asparagus. I later covered the area with grass clippings and was surprised to see how well the turnips survived the heat and dry conditions. Eventually, I was able to harvest my first roots from the garden. Turnips grow quickly and prefer cooler conditions, so late summer can be a good time to sow them for a fall harvest. Check the days to maturity for your variety and count backward from your expected first frost.

Cabbage root fly larvae

When I harvested the turnips, I noticed small bumps and damaged areas on the roots. Inside were small white, legless larvae, which I identified as cabbage root fly larvae. These pests feed on the roots of brassicas, including turnips. In this case, the larvae were mainly found in the damaged areas, while the rest of the roots still appeared to be in good condition.

Whenever I try a new vegetable in the kitchen, I usually begin with a familiar preparation. Pan-fried turnip is delicious, especially when combined with something rich that balances its sharp and slightly bitter flavor.

Turnips can also be used in coleslaw, soup or simply boiled in vegetable stock. I like serving them with chanterelle stew and fresh vegetables from the garden.

Read about growing cabbage: Growing pointed cabbage

Have you tried growing turnip in your own garden? Do you have any tips? Let me know in the comments below!
/Sara Bäckmo