Turnip 'White Egg'
Brassica rapa glabra 'White egg'
Also known as
Snowball Turnip, Raap (Afr.)
This plant has no fragrance
Turnip 'White Egg' Overview
The 'White Egg' cultivar of turnip is a smooth white turnip with quality, mild, sweet, white flesh known for its reliability and fine flavor. Both the roots as well as the green leaves are enjoyed in the culinary world. The turnip itself, all parts of it being consumed, can be seen as a perfect metaphor for the farmer, who finds his livelihood in both the soil and the sun. So whether you are a farmer or a simple gardener, you will enjoy this variety of turnip for the ease with which it grows, its flavor as well as for its various health benefits.
Common problems with Turnip 'White Egg'
Pests include aphids, flea beetles and cabbage eating Lepidopteran larvae. Diseases include rust fungus, and downy mildew.
Turnip 'White Egg' Companion Plants
Turnips are easygoing, but benefit from mint and pea companions.
How to harvest Turnip 'White Egg'
Turnips come to harvest 30 to 60 days after sowing. Lift roots when they are 2 to 3 inches in diameter; lift them carefully with a garden fork. Leaves can be cut when they are 12 inches long; cut outside leaves first. Thinned seedlings can be harvested for greens.
How to propagate Turnip 'White Egg'
Sow turnip seeds directly in the garden 2 to 3 weeks before the average last frost date in spring for a late spring or early summer harvest. Spacing 25 - 30cm apart and sow 10-12mm deep.
Special features of Turnip 'White Egg'
They are easily grown in containers. Small roots can be grown in wide containers but they must be at least 20cm deep.
Rotate your crops, planting brassicas, of any kinds, in the same ground more often than once every four years runs the risk of soil diseases making the area unusable.
Other uses of Turnip 'White Egg'
The plant is used in treating diverticulitis, lowering blood pressure, fighting cancer, for weight loss, digestion, detox, as well as decreases the risk of obesity, diabetes, and heart disease.
The roots and leaves are eaten grated raw into a salad, used as a substitute to celery, as a welcome side dish or in stews.