Wild forms of turnip were found cultivated in Asia 4000 years ago. Both the Greek and Romans thought highly of this vegetable. Was used as a popular livestock food for over 600 years in Europe. Very poor history records were ever kept of this health giving vegetable variety. When introduced by settlers to the N. A. continent, was considered as a “poor man’s” food. Obviously the “poor man” ate better than his “rich man” counterparts!

Grows well in nutritional deficient soils, where other varieties would be struggling. Resistant to frost and mild freezing. Their roots keep well into winter if air and coolness is offered. Roots are high in Vit. C. Their greens are a great source of Vit. A, Vit. C, Vit. K, calcium and lutein (carotenoids).

Varieties available (as seed) and noted with varying prices.

1. Parsnip Andover – delicious cold-weather vegetable is one of the hardiest root crops. Delicate sweet nutty flavor complements any meal. Par-boil, steam, pan-glaze, scallop or mash. Soak for 24 hours to enhance germination. Keep the row moist till the seedlings break through. Rich dietary source of fiber, Potassium, Calcium, Iron, Vitamin A, B, B-12, and Niacin. 70-90 days   $1.50…Sold out!
   
2. Parsnip Cobham Marrow – Open pollinated. Outstanding large roots that can grow to 10″ long and more wider at the top than other tapering var. Because it develops later, its taste improves, due to increasing sugars that form due to cooler weather conditions. Skin is also smoother and taste is absolutely yummy! 120 days  $1.50
3. Parsnip Half Long Guernsey – Introduced into England in 1826.A reasonably early variety that is also a good keeper.   $1.50
4. Parsnip Hollow Crown – a heavy yielder of tapered roots…12” long with broad shoulders. Sow as early as the ground can be worked. Fall frost improve the flavor. Maybe sown in late summer, for fall crops in areas where falls are long. A standard in this variety. A heirloom of 1820!    95 days    $1.50
5. Parsnip Kral Russian – an old variety from the USSR. The roots look much like the old “Turnip Rooted Parsnip” in Fearing Burr’s “Field and Garden Vegetables of America”. Because this white-skinned, rooted veggie is more turnip-shaped (oval) and not as long…this one should perform better in shallow or heavy clay soils. Be prepared for more top showing. Rare    75-86 days    $2.00
6. Parsnip Short Thick – New for 2013! Unusual in these will be quite long as the others, BUT will suddenly taper from very thick shoulders. The thickest part of the root will be from 4 to 8″.  $1.50
7. Turnip Gilfeather – a Vermont heirloom developed by John Gilfeather in the late1800’s. Its parentage is believed to have come from Germany. This turnip is shaped like a “top” with creamy white roots which are knobby. Excellent, when eaten raw. Likes cool weather. The white roots come with green shoulders and white flesh, which remains tender even when the roots are large.   78 days One left….$2.00
8. Turnip Golden Ball - (aka Golden Globe) a turnip variety that offers light golden yellow flesh that is tasty, sweet and fine tasting. Plant in early spring for greens and nice roots for winter fare.  $2.00
9. Turnip Navet des Vertus Marteau – an old fashioned French heirloom from the 1800’s, grown by market gardeners. This seed was imported especially for Mandy’s customers. Roots are tender, white, cylindrical…5-6” long and 2” wide, with mild, sweet flavor compared to most others. Prolonged hot weather makes turnips woody…so keep all of them moist and cool-rooted, by heavily mulching the soil surface. Love the name!   One left….$3.00
10. Turnip Petrowski- A lot of history can be found on this fine variety. According to Burpee’s vegetable catalog of 1916…”A most distinct variety of early maturity. The flat roots average 2 1/2″ to 3″ in diameter and the skin is a rich, deep orange-yellow, very smooth and entirely free from small rootlets. The firm solid flesh is fine-grained, crisp, light orange-yellow and having a flavor…richer & sweeter than any of the white fleshed sorts.” $2.00…Sold out!
    
11. Turnip Purple Top White Globe – much in use before 1880’s…the traditional American turnip. Strains have been selected from the southern US. These are smooth, round, 3- 4” when mature with white below and bright purple above. The leaves are large, lobed and dark green. When grown organic they offer lots of antioxidants!     50 days  $2.00
12. Turnip Scarlet Ohno – according to PG seeds, this variety has traveled here from Japan. All parts are edible and it is usually pickled. Beautiful roots are scarlet red skinned with a roundish flat form. Greens can vary from green to scarlet to almost purple in shading.  Limited quantities….$2.00
13. Turnip White Egg - a pre-1880′s heirloom. A smooth skinned white variety that bears mild sweet flesh and is easy to grow. Seen as one of the top selling turnip varieties at farmers markets in the US.  Early.  $2.00