There are several varieties developed specifically for the greens, though they also produce a root. Shogoin is the best known. Fine white turnips developed for the Asian market are sprinters, reaching maturity in a month to six weeks from sowing, making them an ideal choice for a spring crop. They include Presto and Tokyo Cross, the latter a terrific snowy-white variety that's been around for years. Purple Top and Royal Crown have deep purple shoulders and creamy flesh.
Oasis is the sweetest of the turnips, all white, and, when peeled, it can be eaten like an apple.
These varieties all take about 60 days to mature. For a fall crop, the marvelously named Gilfeather is unsurpassed. It becomes sweeter over winter and resists the pithy stage that spring turnips develop in the blink of an eye. Turnips can be hard to find at times. News Jobs AP Shopping Archives Entertain.