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Turnips are more heat-tolerant than radishes and rutabagas. As a cool-season crop, they thrive and produce the best root growth in temperatures ranging from 40–60°F.
Turnips grow best in moderately deep, fertile soils such as muck, sand, or loam with a pH of 6.0–6.5. Soft, friable soils allow the roots to expand uniformly and rapidly while also making harvest easier.
Crop Rotation: Turnips are susceptible to soil-borne diseases, particularly club root. Regular crop rotation is important to reduce problems associated with repeated plantings. Conduct a soil test and apply lime as needed.
Turnip seed is small and requires a fine, firm seedbed with adequate moisture for germination. Prepare the seedbed by plowing and disking or harrowing to create a smooth, firm, and weed-free surface.
Planting can continue throughout the summer until approximately 70 days before the first killing frost. Maintain a consistent supply of water throughout the growing season, as moisture stress can result in irregular maturity and poor-quality roots.
Turnip roots are typically dug from midsummer through late fall using a root digger and stored in bulk boxes. Tops are removed during harvest, and the roots are washed and trimmed before packaging.
For U.S. No. 1 grade, the minimum root size is 1¾ inches in diameter, although most marketed turnips are less than 3 inches in diameter. Turnips can be stored at 32°F and 95% relative humidity for approximately 4–5 months when good air circulation is maintained.
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