Turnip Purple Top White Globe is a classic heirloom grown for rounded roots with purple shoulders and white flesh. This packet contains 1,000 non-GMO, heirloom seeds for a cool-season crop that offers both useful roots and edible greens. Roots can reach approximately 3 to 4 inches across, but you can harvest them smaller for convenient kitchen portions and tender texture.

The recognizable purple top develops on the portion of the root exposed to sunlight, contrasting with the white lower root. Enjoy the satisfying moment of pulling a fresh turnip from loose garden soil, then carry both roots and greens into the kitchen. Roast the roots for a lightly browned side dish, mash them for a savory alternative to potatoes, or simmer them in soups and stews. Wash the greens well and cook them separately with garlic and olive oil.

Plan spring or fall sowings around your local cool-weather window. Consistent moisture, timely thinning and harvesting before roots become oversized help support eating quality. Flavor and texture vary with growing conditions, and hot weather or delayed harvest can produce stronger-tasting or woody roots. A few smaller sowings, rather than one large planting, can spread your harvest when seasonal conditions allow.

Germination Rate: 91%. Test Date: 01/26. JSS.

Why Choose Purple Top White Globe Turnip?

• Two edible harvests: Enjoy white-fleshed roots and leafy greens from the same planting, taking greens in moderation while roots develop.
• Classic appearance: Rounded roots with purple shoulders bring a familiar heirloom look to your garden and kitchen.
• Flexible harvest size: Pick smaller roots for tender portions or allow them to reach a useful larger size, checking quality as they grow.
• Versatile cooking: Roots suit roasting, mashing and simmering, while the greens add another option for cooked dishes.
• Open-pollinated heirloom: Save seed from appropriately isolated plants allowed to flower in a later season; turnips are generally biennial.

Planting Tips for Success

• Timing: Direct-sow in cool weather. Use local frost dates and seasonal temperatures to choose spring and fall planting windows.
• Light and soil: Choose a sunny site with loose, well-drained soil. Remove stones and compacted clumps so roots can expand evenly, and add compost as needed.
• Sowing depth: Sow approximately 1/4 to 1/2 inch deep into a prepared seedbed. Keep the surface moist during germination.
• Thinning: Thin seedlings to approximately 4 to 6 inches apart for root production. Crowding can limit root size; give rows enough space for easy tending.
• Watering: Keep soil evenly moist without waterlogging it. Uneven moisture can compromise root quality.
• Fertilizing: Use balanced fertility based on soil needs and fertilizer-label directions. Excess nitrogen can favor leaves over roots.
• Support and protection: Turnips do not need a trellis. Monitor seedlings for leaf-feeding pests; suitable row covers can help protect young plants.
• Harvesting: Pull roots when they reach a useful size, before they become overly large or woody. Harvest a few outer greens without stripping plants of the foliage needed for root growth.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.
• Great Customer Service: David answers all customer service questions, usually within a few minutes.

Cooking Methods

• Roasted roots: Cut washed, harvested turnips into even pieces, toss with oil and seasonings, and roast until tender and lightly browned.
• Mashed roots: Boil peeled turnips until tender, drain well, then mash with butter or olive oil and season to taste.
• Sautéed greens: Wash leaves thoroughly, remove tough stems and cook with garlic until tender.
• Soups and stews: Dice roots for simmered dishes and add chopped greens according to their required cooking time.
• Fresh preparations: Thinly slice tender young roots for salads or slaws when their flavor suits your taste.

Order Purple Top White Globe Turnip Seeds Today

Grow purple-topped roots and tender greens with 1,000 seeds for your cool-season kitchen garden.

Nutritional Information

• Harvested produce: Nutrition refers to the roots and greens you grow, not the planting seeds.
• Variety-specific analysis: Verified nutrient amounts and a serving-size breakdown for Purple Top White Globe turnips are not available in this listing.

No variety-specific nutrient amounts or % Daily Value figures are claimed.

Important Disclosures

• Variety Disclaimer: Root size, shape, flavor and harvest timing vary with soil, weather, spacing and care.
• Seed Storage: Keep seeds cool, dry and dark, protected from heat and moisture.
• Planting Zones: Plan sowing around your local growing season and frost dates. Seasonal temperatures matter as well as hardiness zone.
• Planting seeds: These seeds are sold for planting. Kitchen uses refer to harvested roots and greens.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Garlic-Roasted Purple Top White Globe Turnips with Sautéed Greens

Use harvested turnip roots and greens, not the planting seeds in this packet. Serves 4. Prep time: 20 minutes. Cooking time: 30 to 40 minutes.

Ingredients

• 1 1/2 pounds harvested Purple Top White Globe turnip roots
• 1 large bunch harvested turnip greens, about 8 loosely packed cups chopped
• 3 tablespoons olive oil, divided
• 3 garlic cloves, minced, divided
• 1/2 teaspoon salt, divided, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 cup water, plus more as needed
• 1 tablespoon fresh lemon juice
• Lemon wedges, optional, for serving

Directions

1. Heat oven to 425°F. Trim and scrub the turnip roots under running water. Peel any tough skin and cut into even 1-inch wedges or chunks.
2. Toss roots with 2 tablespoons olive oil, 1/4 teaspoon salt and black pepper. Spread in a single layer on a rimmed baking sheet.
3. Roast for 20 minutes, turn the pieces and toss with 2 minced garlic cloves. Roast for another 10 to 20 minutes until fork-tender and lightly browned.
4. Meanwhile, wash greens thoroughly in several changes of water and rinse. Remove tough stems and chop the leaves.
5. Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the remaining garlic and stir for about 30 seconds without browning it. Add greens in batches, stirring until wilted.
6. Add 1/4 cup water and the remaining 1/4 teaspoon salt. Cover and cook for 8 to 15 minutes, or longer as needed, until greens are tender. Add small amounts of water if the pan becomes dry.
7. Stir lemon juice into the greens and adjust seasoning. Arrange roasted roots and greens on a platter and serve warm with optional lemon wedges.

Options and Storage

• Root-only option: If greens are unavailable, roast the roots as directed and finish with a little lemon juice.
• Extra warmth: Add a pinch of red pepper flakes to the greens if desired.
• Storage: Refrigerate leftovers in a covered container within 2 hours, or within 1 hour above 90°F. Use within 3 to 4 days and reheat to 165°F.

Growing a Doomsday Garden by David Schulze