The outer layer of skin is peeled and the flesh is eaten. The skin of the bulbs have a purplish hue and the flesh is greenish-white. These are best enjoyed when they are 2 to 2.5 inches in diameter, before they become woody. The meat of this variety is very sweet and mild, creamy-white in color and tasting like a mild turnip. Popular in the Southern United States.
Large oval leaves with fringing of the edges.
Slow to bolt and long standing. Turnips have been around and used as animal fodder for centuries. They started becoming popular as a table vegetable in the 17th century. They generally can grow under most conditions, including cold weather and many varieties have tender, edible green tops that make a welcome fresh winter green. Grow 4 - 5 inches in diameter but best when harvested a little smaller.