Turnips are a very versatile vegetable. Their leafy tops can be eaten as a salad ingredient or steamed.
The roots are produced quite early, in 55 days, and will reach 15cm but best eaten at 7-10cm.
It is a slow bolting variety that has a larger round root than some other types.
It has sweet firm white flesh that is very delicious in soups, stews, casseroles and especially prized when baked.
Mostly used in stir-fries or soup, the root is excellent raw, for pickling or as a garnish.
This variety can be dated back to 1880.