Use collars around seedling stems monitor adults with yellow sticky traps use row covers destroy crop residue till soil in fall rotate crops Wilted/stunted plants off-color leaves larvae feeding on roots Yellow, V-shape areas on leaf edges that brown and progress toward leaf center leaves eventually collapse stem cross sections reveal blackened veinsĭestroy infected plants choose resistant varieties provide good drainage remove plant debris rotate crops Grow companion plants knock off with water spray apply insecticidal soap put banana or orange peels around plants wipe leaves with a 1 to 2 percent solution of dish soap (no additives) and water every 2 to 3 days for 2 weeks add native plants to invite beneficial insects Misshapen/yellow leaves sticky “honeydew” (excrement) sooty, black mold To freeze: Peel, wash, cut into 1/2-inch cubes, blanch for 3 minutes, cool immediately in cold water, and drain.It’s important that the turnips do not dry out, but also that they do not become moldy from too much moisture. If storing in the refrigerator, keep turnips in a perforated plastic bag.Store for up to 3 or 4 months in a cool (32° to 38☏), dark place such as a root cellar or store in the refrigerator for up to 2 weeks.Mulch to harvest later in the season and to protect from a hard freeze.For fall turnips, consider harvesting after one or two light frosts (but before a hard freeze) for a sweeter taste.Often early types are harvested after about 5 weeks. Harvest roots at any time however, small, young turnips are more tender.Harvest jut a few at a time, if also growing for roots. Cut leaves 2 inches above the base they may grow back. Harvest greens when turnips are small the leaves taste best when young and tender.Such stresses can also result in little or no root growth, a root that forms above ground, or greens only.īe sure to pick turnips before temperatures get into the 80s (F) to avoid bolting. In the first year, they sometimes may bolt (flower and and go to seed early) due to stress caused by extreme temperatures (cold or hot) or lack of nutrients or water. They naturally flower and go to seed in the second year. Turnips are hardy biennials, even though we treat them as annuals. Water regularly to keep soil lightly moist, One inch per week should prevent roots from becoming tough and bitter. Turnips do not need much care, but consistent soil moisture is important.Mulch heavily to retain moisture and suppress weeds.Keep the beds weed-free, but be careful of disturbing the root of young turnips. If you grow them any closer than 4 inches, they’re not going to grow. Crowding can result in small or malformed roots. Once seedlings are 4 inches high, thin them to 4 to 6 inches apart. Protect spring crops from pests with row covers at planting.Cover seeds with not more than ½ an inch of soil.You can also scatter turnip seed and thin later.Sow seeds directly in the soil ¼ to ½ of an inch deep, 1 inch apart, in rows 12 to 18 inches apart.Before planting, mix in a nice low organic fertilizer (such as a 5-5-5) about 12 inches into the soil. Avoid over-fertilizing with nitrogen or you’ll get leafy greens at the expense of a big root.For a later autumn harvest, sow seeds in early autumn.For an autumn harvest, sow turnips in late summer after summer crops of onions, squash, beans, or sweet corn.For a late spring harvest, sow turnip seeds about 2 to 3 weeks before the average last spring frost date.Add more to heavy, clay soil to improve drainage. Mix in 2 to 4 inches of aged manure and/or compost. As soon as the garden can be worked, loosen the soil to a depth of 12 to 15 inches. Turnips grow best in full sun when temperatures range from 40° to 75☏.
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