A common root vegetable in the United States, Turnips are packed with Vitamins A, C, K, and Calcium. The taproot is mostly white-skinned with purple to red shades on top and the interior flesh is consistently white. Leaves can be consumed and are usually referred to as 'greens'. They resemble the flavor of Mustard greens. The cultivation and consumption of Turnips dates back to the 15th century.
55 days. Smooth round roots, 4 to 6 inches across are purple on top and white below. Flesh is white, mild, and crisp. Stores well. Approx. 12,000 seeds/oz.