Turnip Seeds, Purple Top

Classic Heirloom • Dual-Purpose Crop • Cold Hardy

Purple Top turnips are the time-tested standard for home gardens, market growers, and cool-season food plots. With smooth white roots and a signature purple crown, this heirloom variety produces crisp, sweet turnips up to 5" wide that are excellent for roasting, mashing, fermenting, or eating raw. The nutritious leafy greens are just as valuable—mild-flavored and fast-growing for use in sautés, soups, or fresh-picked as baby greens.

This variety thrives in both spring and fall, with roots forming quickly in cool weather and storing well after harvest. Purple Top is reliable, hardy, and productive—everything a root crop should be.

Details:
• Botanical Name: Brassica rapa
• Lifecycle: Biennial (grown as an annual root crop)
• Days to Harvest: 55–65 days from seed
• Root Size: 3–5" diameter when mature
• Flavor Profile: Mild, sweet, and slightly earthy
• Sunlight: Full sun preferred
• Soil Needs: Loose, fertile, and consistently moist

Growing Tips:
Sow seeds directly in the garden 2–4 weeks before your last frost, or in late summer for fall harvest. Plant 1/2" deep, 1–2" apart in rows 12–18" apart. Thin to 4" spacing once seedlings emerge. Water evenly for uniform roots. For the best flavor, harvest when roots are 3–4" wide and before heavy frost.

Seed Packet Includes:
• Minimum 1 gram (~250 seeds)
• Open-pollinated, non-GMO, heirloom variety
• Packed for the current season
• Grown and packed in the USA

Garden Notes:
Purple Top is a proven performer in raised beds, in-ground rows, and cool-season cover crop rotations. Excellent companion to peas, spinach, and radishes. Avoid planting after other brassicas to reduce pest buildup.

Kitchen Use:
Roast or mash the roots like potatoes, or slice them thin for raw crunch. The tops are tender enough to eat young or hearty enough to cook like collards.

“You will eat the fruit of your labor; blessings and prosperity will be yours.” — Psalm 128:2