Golden Ball Turnip Seeds

Golden Ball turnip is an old English heirloom that was first brought to America during the 1850s. An exceptional variety, it is probably the best late cropping open-pollinated turnip around. Although the turnips can reach 4-5 inches at full size, they have the best flavour when globes are harvested at 3 inches. Golden Ball has a uniformly-round shape and the thin skin is a distinct gold-amber colour that turns green towards the shoulders.

The fined-grained flesh is buttery yellow, nutty, smooth, sweet, and never woody. Golden Ball is a fast producer that stores really well and is much appreciated by gourmet chefs for their authentic versatile flavour. Golden Ball will confuse people who don’t usually like turnips. Try them mashed with butter and shallots and you will want to plant more!

 
- Latin Name: Brassica rapa
- Life Cycle: Biennial, usually grown as an annual
- Days to Maturity: 50-60
- Canada Hardiness Zone: 8-9
- Planting Depth: 5 mm - 1 cm
- Plant Spacing: 7-15 cm
- Row Spacing: 30-45 cm

GROWING INSTRUCTIONS

Turnips are a reliable, sturdy and starchy root crop. Like rutabaga, the edible greens and roots of turnips are versatile and healthful. Turnips have the advantage of maturing about four weeks ahead of rutabaga.

Before planting, prepare a bed mixed with compost, the soil should be light and well-drained. Choose a site that is in full sun. Direct sow in late-spring/early summer. A fall crop is much preferred to spring growing. Pests are less of a problem and roots will taste sweeter from being exposed to some light fall frosts. The warm soil will speed up germination and the turnip will be ready for harvest before heavy frosts set in.

Plant seeds 5 cm apart, about 1 cm deep. Keep rows spaced 35-45 cm. Thin sprouts to 20 cm apart as soon as possible. Don’t let the roots become overcrowded. Mulch and apply fertilizer after the plants have been thinned and weeded. Turnips should get 2-4 cm of water/week. Receiving enough water will be crucial when the roots start to size up.

The roots will be most tender at 5-8 cm in diameter, they will taste the best at 10-12 cm wide. The greens can be eaten, preferably when young, tender and full of nutrition. Roots can be harvested anywhere from 5-10 weeks. Turnips can be kept in the refrigerator for up to two weeks. They will last longer in root cellar-like conditions around 2°C, for up to 3-4 months.

Enjoy turnips as you would a carrot or potato. They have a variety of practical uses, try the tender roots chopped into a salad or in a pot of soup. Otherwise, steamed, roasted or mashed, turnips make a satisfying side dish for any meal.

QUICK FACTS

- Turnips were first cultivated in northern Europe, and they were an important food during Roman times. The turnip eventually spread east to China and reached Japan by 700 AD.

- Turnips are a biennial plant, taking two years from germination to reproduction. The roots spend the first year growing and storing nutrients and the second year flowering and producing seeds.

- Turnip seeds will remain viable for 4 years if stored in a cool, dark place, ideally between 4 and 10⁰C. After that, the germination rate may start to go down.