Brassica napus var. napobrassica
turnip
Common names: kohlrübe, wruke, butterrübe
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Description
The turnip is a hardy, yellow‑fleshed root with a mild, sweet cabbage flavor, a classic winter vegetable of northern German cuisine. Historically considered a food for the poor, it is now enjoying a renaissance as a refined stew vegetable and purée. Frost sweetens and softens it.
Care instructions
Sow from May to June directly in the garden; as a late‑sown crop it does not interfere with the preceding crop and is ready for harvest in autumn. Space plants about a hand’s width apart, water evenly during dry periods, and regularly prune. Harvest from October before severe frosts; it can be stored in a sand pit or cool cellar for the entire winter.
Companion planting
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