Turnips are available all year long, but are at their best in fall and spring, when they are small and sweet. Larger turnips can develop tougher skins and a stronger flavor, but are great for mashing and or adding to soups and stews. Like most root vegetables, turnips are a great storage vegetable to use when you want to keep eating locally throughout the winter.
Approximately 208,000 seeds per lb. 1/2 oz. os needed for a 100 foot row, 2 lb. per acre.