Comes from a selected strain of Purple Top egg turnip which was introduced in 1880, it is still one of the most frequently grown egg turnips. The uniform, round roots are white below ground and lightly red-violet above. Purple Top is vigorous, sound and hardy and can be allowed to grow a little larger than other sorts without becoming spongy. It has tasty leaves as well and can be stored for a few months in a cellar. It is very good for souring. A portion contains about 300 seeds.
|Scientific name:||Brassica rapa|
|Botanic family:||The Mustard Family - Brassicaceae|
|Days to maturity:||50|
|Sowing depth:||1 cm|
|Germination time:||3–6 days|
|Plant spacing:||5–10 cm|
|Row spacing:||35–50 cm|
|Plant location:||Sun–Half shade|
SowingSow early in spring as soon as the soil is ready ab. 1cm deep. The egg turnip grows quickly and easily becomes spongy if allowed to grow too large. Thus it is good to sow gradually, a few weeks between the sowings. Roots for storage should be sown in July-August.
Spacing5-10 cm between the plants and 35-50 cm between the rows.
HarvestHarvest the egg turnip during the whole summer from a size of a few centimeters in diameter and so on. Those roots which are intended for storage should be taken up in late autumn. Do, however, let them thaw out completely before harvest after frosty nights. Save a few centimeters of the tops and put the roots in sacks in a cool, damp place. Most egg turnips do not keep for more than a few months in a ground cellar. When harvested young they can be used raw in salads, the can be soured or fried and mix it in casseroles, soups, gratins etc.
Seed400-600 seeds/g. One portion sows 15-20 m, 15 g sow 100m.
A portion contains about 300 seeds.