21 Turnip Varieties to Grow for Flavor and Color
Crisp salad roots and hearty storage crops make perfect additions to any garden plan.
Turnips are among the most versatile, vibrant, and rewarding vegetables to grow in the cool seasons of your garden. Whether you’re seeking a snappy salad root, a classic storage crop, or eye-catching color, there’s a turnip variety for every gardener. This guide explores 21 unique turnip cultivars, highlighting their origin, taste, texture, and growth style, so you can pick the perfect types for your plate and plot.
What Are Turnips?
Turnips (Brassica rapa) are fast-growing root vegetables grown for both their gorgeous leafy greens and tender bulbs. As cool-weather crops, they thrive in both spring and fall gardens, producing succulent flavor and vibrant color with surprisingly little effort. Turnips are closely related to mustards, radishes, and cabbage, boasting similar peppery notes and satisfying crunch. Their adaptability in both cuisine and cultivation makes them a staple across cuisines from Japan to northern Europe.
Turnip vs. Rutabaga: Whatâs the Difference?
Though often confused, turnips and rutabagas are two distinct root vegetables. Hereâs a comparison for clarity:
| Feature | Turnip (Brassica rapa) | Rutabaga (Brassica napobrassica) |
|---|---|---|
| Skin | Thinner, more delicate | Thick, waxy, rough |
| Color | White, purple, red, yellow | Yellow-orange, purple tops |
| Maturity | Quick (30-60 days) | Slower (80-100+ days) |
| Flavor | Mild to peppery, can be eaten raw (young) | Sweeter, earthier, best cooked |
Turnips mature faster and have a milder bite, while rutabagas require a longer season and offer a buttery, sweeter flavor after cooking.
Main Types of Turnips
- European Storage Turnips: Recognizable by their purple-shouldered tops and robust white flesh, these are classic storage roots well-suited for hearty winter dishes. They are typically grown larger, with thicker skins and more pronounced earthy flavor. Their frost-resistance and storage capacity make them a staple for winter larders.
- Asian Salad Turnips: Typically smaller, round, and pure white, Asian turnips are crisp, juicy, and sweet. Theyâre perfect for snacking raw or slicing thinly into salads. Fast-growing and tender, these bring a gourmet touch to the table and garden.
21 Turnip Varieties for Every Garden
Below youâll find descriptions of popular and unique turnip varieties, sorted by their culinary use, color, and growing habit.
âRed Roundâ
| Botanical Name | Brassica rapa âRed Roundâ |
| Height | 18-20â |
| Days to Maturity | 50-55 |
This Japanese variety boasts vivid red skin with a semi-globed shape. The inside is predominantly white with hints of magenta. Fast to mature and visually stunning, âRed Roundâ turns heads in the garden and kitchen with its mild, tender flesh and green-stemmed, red-veined tops.
âRoyal Crownâ
| Botanical Name | Brassica rapa âRoyal Crownâ |
| Height | 14-22â |
| Days to Maturity | 50-55 |
A productive hybrid with consistently round, slightly flattened roots and subtle purple blotches at the shoulders. These are celebrated for their sweet, mild roots and lush, nutritious greens. âRoyal Crownâ resists bolting, grows quickly, and offers abundant yields in both spring and fall plantings.
âScarlet Ohnoâ
Scarlet Ohno is easily recognized by its red skin and pink-tinged interior. Slightly sweet, crisp, and ready in about 50 days, this variety brings a splash of color and crunch to fresh dishes. Perfect for salads and pickling, it maintains its hue after cooking.
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âTokyo Marketâ
‘Tokyo Market’ is a popular Japanese salad turnip that matures in just 30â35 days. Its pure white roots are crisp, juicy, and mildly sweet, perfect for slicing raw or quick-pickling. These miniature turnips are tender when young and offer a gourmet experience in salads and crudité plates.
âMarket Expressâ (White Lady)
| Days to Maturity | 30â40 |
| Root Size | 2â5 inches diameter |
A top pick among home gardeners and chefs, âMarket Expressâ is a pure white Asian salad turnip. With smooth, dark green tops and quick maturity, it yields baby turnips in under five weeks. The flavor is sweet and mild, making it equally delicious raw or cooked.
âNoir Long Blackâ
‘Noir Long Black’ is a rare, striking variety with deep black skin and elongated roots. Its rich appearance gives way to white, crisp flesh, providing an earthy, mildly sweet taste that stands out in both fresh and cooked dishes.
âPurple Top White Globeâ
This heirloom turnip is likely the one that comes to mind when you picture a classic turnip. Featuring a white body with brilliant purple shoulders, itâs one of the best storage types. With a slightly peppery kick, itâs cooked into hearty autumn and winter meals across Europe and America.
âGolden Ballâ
Known for its unique yellow skin and golden flesh, âGolden Ballâ is a heritage variety that adds color and a subtle, sweet flavor to both raw and cooked dishes. Its buttery flesh is excellent mashed, roasted, or added to soups.
âHakureiâ
Praised for its silky texture and ultra-sweet flavor, ‘Hakurei’ is a premium Japanese salad turnip that can be enjoyed raw. Round, white, and ready in as few as 35 days, this variety produces tender greens and roots perfect for fresh eating, pickling, or light sautéing.
âShogoinâ
‘Shogoin’ stands out for its dual-purpose yield: large, edible leaves and nicely rounded, mildly spicy white roots. Traditionally grown in Japan and often harvested for greens, this variety can also be left to develop sizeable bulbs for soups and stews.
âSeven Topâ
This Southern heirloom turns tradition on its head: âSeven Topâ is cultivated primarily for its leafy greens, which are rich, nutritious, and abundant. The roots are small and woody, but the leaves deliver intense flavor in stir-fries, sautés, and salads.
âWhite Eggâ
As the name suggests, this turnip grows in an egg-shaped form and features pure white skin and flesh. Its mild, sweet flavor makes it excellent for fresh eating and roasting. It matures early and stays tender even at larger sizes.
âHinona Kabuâ
This Japanese specialty variety yields long, slender roots with white bases and fuchsia-pink shoulders. Highly decorative, âHinona Kabuâ is beloved for its delicate flavor and striking appearance when sliced into thin rounds or pickled.
âAmber Globeâ
An old-fashioned orange-skinned storage turnip, âAmber Globeâ features dry, sweet flesh that holds up beautifully in storage and cooking. Its rich color and dense, fine texture make it a favorite for mashing and roasting.
âPetrowskiâ
An Eastern European heirloom, âPetrowskiâ boasts round, yellow roots that excel in cold storage. The flesh is creamy, with a light, subtle sweetness perfect for baked and simmered dishes.
âJust Rightâ
Developed for uniform size and disease resistance, âJust Rightâ offers golf ball-sized, white roots ready for harvest in 35â40 days. Its crisp, lightly sweet flesh is a favorite in commercial salad mixes and home gardens alike.
âOasisâ
This fast-maturing, golf ball-sized variety is perfect for quick, continuous harvests. The roots are juicy and sweet, best enjoyed fresh from the garden before they lose tenderness with age.
âPurple Princeâ
Combining ornamental appeal with flavor, âPurple Princeâ features deep violet tops blending into white bodies. Its roots remain tender and mildly sweet when small, developing more earthiness as they mature.
âWhite Knightâ
A pure white, mild-flavored turnip that excels in early spring and fall gardens. Its smooth, baby-sized bulbs and tasty greens encourage gardeners to eat both top and bottom.
âMilan Purple Topâ
This Italian heirloom is known for its flat, disc-shaped roots and vibrant purple shoulders. Its mild, firm flesh makes it ideal for shredding raw into salads or slicing for quick sautés.
âAlamoâ
Bred for the American South, âAlamoâ is heat- and disease-tolerant, producing smooth, round white roots and succulent greens. Itâs adapted to warmer climates and extended harvest periods.
âSnowballâ
True to its name, this buttery-smooth, white turnip is both pretty and tender. Its mild flavor and even texture are perfect for roasting, boiling, or fresh snacking. It forms uniform bulbs that stay delicate even as they size up.
Tips for Growing Turnips
- Planting Time: Sow turnips in early spring or late summer for best results. They thrive in cool soils and can survive light frosts.
- Soil Requirements: Loose, well-draining soil rich in organic matter encourages proper root development.
- Thinning: Space seedlings 4â6 inches apart so roots have room to mature.
- Watering: Even, moderate moisture prevents woody roots and promotes sweet, juicy flavor.
- Succession Planting: Sow new rows every 2-3 weeks for continual harvest.
- Harvesting: Most turnips are best when young and tender (2â3 inches diameter), though storage types can be harvested larger.
- Companion Planting: Turnips pair well with lettuce, peas, and salad greens, but avoid following other brassicas to limit disease.
Frequently Asked Questions (FAQs)
Q: Whatâs the best turnip for raw eating?
A: Asian salad turnips such as ‘Hakurei’, ‘Tokyo Market’, and ‘Market Express’ are the sweetest, juiciest, and most crisp for eating raw in salads or as snacks.
Q: How can I store turnip roots for winter?
A: Storage varieties like ‘Purple Top White Globe’, ‘Golden Ball’, and ‘Petrowski’ can be kept in a root cellar or buried in sand for several months, as long as temperature and moisture are controlled.
Q: Are turnip greens edible, and which varieties are best?
A: Yes! All turnip greens are edible and nutritious, but ‘Seven Top’, ‘Shogoin’, and ‘Alamo’ are grown specifically for their lush greens.
Q: How do I prevent turnips from becoming woody or bitter?
A: Harvest when young (2â3 inches), maintain regular moisture, and avoid letting plants mature in hot weather for best flavor and texture.
Q: Do all turnips taste the same?
A: No, flavor varies! Asian types are generally sweet and mild, while European storage types can be spicier and earthier, especially if grown large or in poor conditions.
Final Thoughts
With hundreds of years of cultivation across continents, turnips have evolved a rainbow of flavors, colors, and uses. Whether you’re after tender baby turnips for the salad bowl or heritage storage types for winter feasts, experimenting with several varieties will bring color and nutrition to your homegrown harvests. Try a mix of Asian salad turnips for crisp, raw eating and classic purple-topped storage types for hearty cooked dishes throughout the seasons.
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