Turnip Varieties: 21 Delicious Types To Grow And Cook

Introduction to Turnip Varieties

Turnips (Brassica rapa) are an age-old staple in vegetable gardens worldwide, prized for their edible roots and nutrient-rich greens. While many envision the classic white-and-purple globe, turnips come in an astonishing spectrum of shapes, sizes, and flavors. From sweet salad types to robust storage varieties, each turnip variety offers something unique for gardeners and cooks alike. Below, we explore 21 of the most intriguing turnip varieties, highlighting their appearance, taste, and growing requirements.

Understanding Turnip Types

There are two main categories of turnips:

• European Storage Turnips: Known for their thick skins, long storage capacity, and slightly bitter taste. These are typically what you find in grocery stores. Excellent for fall and winter storage, they can be eaten cooked or, when very young, raw.
• Asian Salad Turnips: Sweeter, crisper, and often enjoyed raw. These turnips usually mature quickly and have a milder flavor profile, making them popular in salads and light dishes.

21 Delicious Turnip Varieties for the Garden

‘Red Round’

• Botanical Name: Brassica rapa ‘Red Round’
• Height: 18–20”
• Days to Maturity: 50–55

This Japanese variety boasts vibrant red skin with a semi-globed shape and white, magenta-tinged flesh. The green tops feature striking red veins. Its mild, slightly sweet flavor and rapid growth make it a favorite for both gardeners and chefs. Harvest when roots are tennis ball-sized for best flavor and texture.

‘Royal Crown’

• Botanical Name: Brassica rapa ‘Royal Crown’
• Height: 14–22”
• Days to Maturity: 50–55

A hybrid variety with delicately flattened roots, purple-blotched shoulders, and sweet, mild flesh. Productive, bolt-resistant, and suitable for both spring and fall plantings. The densely-leafed tops can be enjoyed as a leafy green.

‘Market Express’

• Botanical Name: Brassica rapa ‘Market Express’
• Days to Maturity: 35–40

This petite Japanese salad turnip is prized for its pure white skin and tender, crisp texture. Maturing in just over five weeks, it’s ideal for gardeners seeking quick harvests and a sweet, refreshing addition to salads.

‘Purple Top White Globe’

• Botanical Name: Brassica rapa ‘Purple Top White Globe’
• Height: 14–22” (greens)
• Days to Maturity: 50

Arguably the most famous turnip, this classic heirloom features creamy white roots with striking purple shoulders. Best harvested at 2–6” diameter. Its mild flavor develops a slight peppery note with age, and its robust greens are also edible. Known for frost tolerance and storage longevity.

‘Hakurei’

• Botanical Name: Brassica rapa ‘Hakurei’
• Days to Maturity: 38

The darling of Asian salad turnips, ‘Hakurei’ is a favorite for snacking raw. It matures in just 38 days and is renowned for its sweet, juicy, and crisp texture. The greens are also tender and mild, perfect for sautéing or tossing in salads.

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‘Golden Globe’

• Botanical Name: Brassica rapa ‘Golden Globe’
• Days to Maturity: 45–60

True to its name, this turnip variety features brilliant golden-yellow skin and equally vibrant flesh. The globe-shaped roots have a mellow, almost nutty flavor and are slow to become woody, making them perfect for longer harvest windows.

‘Noir Long Black’

• Botanical Name: Brassica rapa ‘Noir Long Black’
• Days to Maturity: 60–65

This rare French heirloom stands out with its elongated, black-skinned roots and crisp, white interior. Its earthy flavor intensifies with age, complementing robust winter dishes.

‘Scarlet Ohno Rei’

• Botanical Name: Brassica rapa ‘Scarlet Ohno Rei’
• Days to Maturity: 40–50

Another Japanese gem, ‘Scarlet Ohno Rei’ sports deep pink skin with white flesh. Its compact size and quick maturation make it ideal for smaller gardens and containers.

‘White Lady’

• Botanical Name: Brassica rapa ‘White Lady’
• Days to Maturity: 35–45

This Japanese variety produces smooth, round, white roots and lush dark green leaves. Fast-maturing and mild, it’s a top choice for fresh eating and baby vegetable mixes.

‘Shogoin’

• Botanical Name: Brassica rapa ‘Shogoin’
• Days to Maturity: 30 (baby) / 70 (full size)

Noted for its dual-purpose use, ‘Shogoin’ yields large, round roots and abundant tender greens. Grown for both culinary roots and leafy tops—a staple in traditional Japanese cuisine.

‘Gold Ball’

• Botanical Name: Brassica rapa ‘Gold Ball’
• Days to Maturity: 60–70

With rich golden skin and sweet, mellow flesh, ‘Gold Ball’ is an heirloom valued for both its flavor and attractive appearance. Excellent for roasting and mash dishes.

‘Seven Top’

• Botanical Name: Brassica rapa ‘Seven Top’
• Days to Maturity: 40–45 (for greens)

This variety is grown exclusively for its prolific, flavorful greens, rather than its roots. The leaves are rich in vitamins and perfect for sautéing or wilted salads.

‘White Turnip’

• Botanical Name: Brassica rapa ‘White Turnip’
• Days to Maturity: 40–60

Classic white-skinned and white-fleshed roots, these versatile turnips are equally tasty raw or cooked. They mature quickly and have a crisp bite with mild flavor.

‘Hinona Kabu’

• Botanical Name: Brassica rapa ‘Hinona Kabu’
• Days to Maturity: 45–50

Recognizable by its elongated, white-and-pink roots, ‘Hinona Kabu’ is often pickled or used in Japanese salads. It’s a striking addition to any vegetable display and offers a zesty, mildly peppery flavor.

‘Tokyo Cross’

• Botanical Name: Brassica rapa ‘Tokyo Cross’
• Days to Maturity: 35

This hybrid salad turnip produces uniform, white roots that are delightfully crisp, juicy, and sweet. It’s one of the quickest to mature—great for succession planting.

‘White Milan’

• Botanical Name: Brassica rapa ‘White Milan’
• Days to Maturity: 40–45

‘White Milan’ is an Italian specialty variety with flat, round roots and bright white skin and flesh. Cooks value its delicate texture and sweetness, which shines in salads and light sautés.

‘Purple Milan’

• Botanical Name: Brassica rapa ‘Purple Milan’
• Days to Maturity: 45

Closely related to ‘White Milan,’ this turnip features a lovely purple blush atop the white globe, offering a visually appealing and tender choice for gardeners.

‘Nantan’

• Botanical Name: Brassica rapa ‘Nantan’
• Days to Maturity: 45

Popular in Japanese markets, ‘Nantan’ produces delicate white roots and is noted for its soft texture and mild flavor, making it excellent for salads and light cooking.

‘Japanese Snowball’

• Botanical Name: Brassica rapa ‘Japanese Snowball’
• Days to Maturity: 30–40

A petite, white salad turnip with a sweet, juicy crunch. Its quick maturity and uniform globe shape make it a wonderful pick for continuous harvesting.

‘Baby Bunch’

• Botanical Name: Brassica rapa ‘Baby Bunch’
• Days to Maturity: 30–35

This variety yields clusters of small, tender white turnips ideal for bunching and quick cooking. Mild flavor and fast growth make it popular for spring and fall harvests.

‘Noir d’Hiver’

• Botanical Name: Brassica rapa ‘Noir d’Hiver’
• Days to Maturity: 60–70

An old European winter variety with dark, almost black skin and spicy, aromatic white flesh. Noted for its keeping qualities and intense flavor in cold-weather dishes.

‘Hinona Kabu Stripes’

• Botanical Name: Brassica rapa ‘Hinona Kabu Stripes’
• Days to Maturity: 45

A twist on the classic ‘Hinona Kabu,’ this variety features bright stripes and a similarly crisp flavor, adding ornamental value as well as a unique taste.

Turnip Varieties Comparison Table

How to Choose the Right Turnip Variety

• For fresh eating and salads, opt for Japanese salad turnips like ‘Hakurei,’ ‘Market Express,’ or ‘Tokyo Cross’.
• If you want long-term storage and hearty cooked dishes, classic European types such as ‘Purple Top White Globe’ or ‘Noir d’Hiver’ are excellent.
• For dual-purpose crops, varieties like ‘Shogoin’ and ‘Seven Top’ offer both roots and quality greens.
• For unique color and presentations, experiment with ‘Red Round,’ ‘Scarlet Ohno Rei,’ or ‘Hinona Kabu’.

Growing Turnips: Key Tips

• Turnips prefer cool weather. Sow seeds in early spring or late summer for best results.
• Soil temperature for seed germination: 45° – 77°F.
• Choose a sunny spot with fertile, well-draining soil. Avoid planting turnips after other brassicas to minimize pest and disease risk.
• Thin seedlings to prevent crowding, aiming for 3–4 inches between plants for most globe types.
• Water consistently. Mulch to retain moisture and ward off weeds.
• Harvest salad turnips when they reach 1–2” in diameter; larger storage turnips can mature at 3–4” or more, depending on the variety.
• Don’t forget the greens! Most varieties offer edible tops rich in nutrients.

Frequently Asked Questions

Q: What’s the difference between turnips and rutabagas?

A: Though similar, turnips (Brassica rapa) and rutabagas (Brassica napus) are distinct species. Turnips have faster maturity, thinner skins, and are often eaten young or raw, while rutabagas are larger, waxier, and require longer cooking.

Q: Can turnips be grown year-round?

A: Turnips thrive in cooler weather, so they are best grown in spring and fall. In mild climates, some varieties may be grown through the winter.

Q: Are turnip greens edible?

A: Absolutely! Turnip greens are nutritious and can be harvested while roots are forming. Popular varieties for greens include ‘Seven Top’ and ‘Shogoin.’

Q: Which turnip varieties are best for raw eating?

A: Japanese salad turnips such as ‘Hakurei,’ ‘Market Express,’ and ‘Tokyo Cross’ are particularly prized for their sweetness and tender texture when eaten raw.

Q: How do I store turnips for winter?

A: Store mature, unblemished roots in a cool, dark, and humid place (like a root cellar or crisper drawer). Remove tops before storing to prevent moisture loss. European types like ‘Purple Top White Globe’ and ‘Noir d’Hiver’ are excellent keepers.

Conclusion

With over 21 varieties spanning a rainbow of colors, flavors, and textures, turnips are far more than a humble root vegetable. Whether you crave vibrant salad slices, comforting winter stews, or nutritious greens, there’s a turnip variety perfect for your garden and kitchen. This season, venture beyond the ordinary and explore the diversity of turnip varieties—it’s the easiest way to add color and culinary delight to your garden harvest!

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Author

Srija Burman

 

Srija holds an MA in English Literature from the University of Calcutta and a PG diploma in Editing and Publishing from Jadavpur University. Her interest in writing and editing ranges across niches, including academics, sports, and human psychology.

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