Very resistant to cold, the white turnip with purple collar is sown in August for a harvest approximately 55 days after sowing. The intense sun and heat conditions that prevail in summer negatively affect its flavor. Its creamy white root with an apparent purple collar resembles a top. The white flesh tastes best when the root diameter is between 5 and 8 cm. The roots can be harvested at a later stage, but it is best to do so after a few frosts to increase their sugar levels and improve their flavor. Even with little maintenance, the root rich in vitamin C, iron and calcium will have crunchy, sweet and juicy flesh. This turnip works wonders in soups, stews and purees. Its leaves, for their part, enhance the taste of salads and are a worthy substitute for spinach in recipes. Moreover, a typical dish from the South of the United States called “Southern Greens” is partly made up of “White with purple collar” turnip greens!
The worldwide distribution of this ancient variety is beyond doubt since it is found under various French names (turnip ‘Toupie de Péronne’), English (‘Purple Top White Globe’) and German (‘Weiße Kugelrunde Violetköpfige Rübe’).
Number of days for harvest: 55
