Turtles contain many valuable ingredients. You can easily grow them in your garden. We'll show you how.
The turnip is a popular seasonal vegetable. The taste of the May turnip is reminiscent of radish. Both the crunchy tubers and the tender leaves can be eaten. The plant, which is closely related to the swede and the Teltower Rübchen, can be grown all year round. The slightly spicy taste can refine many dishes.
Origin of turnips
The original home of the turnip is India. The May turnip is still grown commercially there today. In Europe, the turnip quickly gained notoriety and became a staple food before the potato took its place. The cultivation of turnips is just as widespread in our latitudes as it is in tropical countries.
The name of the turnip suggests that the May turnip can already be harvested in spring.
Location and soil requirements of turnips
May turnips are definitely suitable as a beginner's plant. The demands on the stand and substrate are rather low. Since the May turnip is a weak feeder, the plant does best with light soil.
Tolerates sun as well as partial shade. The plants cannot cope with waterlogging alone.
Tip: The turnip is one of the cruciferous plants. During cultivation, the crop rotation must be observed. Therefore, the May turnip should not be cultivated in the same location for several years in a row.
Planting and sowing turnips
May turnips can be sown in March. Alternatively, a late harvest is also possible and sowing can take place in midsummer. Young plants are to be separated to 10 to 15 centimeters. When sowing, ensure a row spacing of 20 centimeters.
Tip: When sowing, there should be no frost and the soil temperature should not drop below three degrees.
Beans, peas, lettuce, spinach or chard are ideal plant neighbors in the vegetable garden. Other cruciferous plants, on the other hand, should be placed in the bed at a suitable distance.
After seven to ten daysthe seedlings begin to germinate. The turnips can be harvested after six to eight weeks.
Care tips for the turnips
The growth of the May turnip accelerates when there is sufficient light on the plants and the air can circulate well. After planting, you should loosen the soil regularly.
Tip: Turnips become woody quickly in clumpy soil.
Regularly remove weeds from the vegetable patch and water the plants regularly.
Tip: The "Teltower Rübchen" copes better with drought and also thrives on sandy soil.
Detecting diseases and pests on turnips
If the crop rotation is observed, an infestation with clubroot can be prevented. On the other hand, if you grow the plants where there were beets or cabbage the previous year, you have to reckon with root disease in the beet plants.
The following types of damage can also occur:
- Downy mildew
- Earth Fleas
- Cabbage Flies
- Cabbage Whites
Strong plants are less likely to be attacked by diseases and pests. A natural tonic for vegetable plants is found with horsetail broth. The turnips can be protected from pests if they are grown under a fleece or a special protective net.
Popular varieties of turnips briefly presented
Various varieties of May turnip are suitable for cultivation in the home garden.
- Goldball: This variety has proven itself for many years and has been cultivated since the mid-19th century. The beets are yellow and round. Connoisseurs love the fine taste.
- Royal Cross: The flattened white turnips of this variety grow up to six centimeters tall.
- Petrowski: The yellow turnips have cream-colored flesh and delight with a slightly sweet taste. You can also store the beets well over a longer period of time.
Tip: The "Declic" variety can be sown in late summer. The purple top of the “Purple Top” variety of turnips is purple.
Harvest May Turnips
Six to eight weeks after sowing is harvest time. The turnips will then have grown to a diameter of six to ten centimetres.
Tip: Small turnips are more delicate in taste.
The soil can be slightly loosened before harvest. Then the turnips are easier to get out of the groundrotate.
Using the turnips
The tubers can be used raw in salads or cooked as a vegetable. The leaves can be cooked like spinach.
The May turnip contains numerous valuable ingredients:
- Vitamin A
- Vitamins B1, B2, B6
- Vitamin C
- iron
- Sodium
- Potassium
- Calcium
- Phosphorus
The taste of turnips makes you think of kohlrabi or radishes. However, the taste is sweeter and much milder.
Popular dishes made from turnips are soups, casseroles or curries.
Store turnips correctly
Storage is as usual for root vegetables. The turnips can be placed in a box filled with moist sand. The leaves are largely removed. Only leave the heart leaves on the plant.
Tip: Turnips can be stored in the refrigerator for a few days. The storage time is extended by wrapping in a damp cloth.