Turning the idea of the traditionally dull root vegetable on its head, here's a truly outstanding tasting 'salad turnip'! The attractive purple-topped roots have a succulent white flesh and are delicious cooked or simply grated raw in salads. There's no bitter aftertaste however you eat it. And you can eat the leaves too as they are hairless! Add them to a salad or steam them like spinach - this is a real 'eat all' vegetable.
Thin out the seedlings to 10-15cm(4-6in) apart.
Turnips should be grown quickly and kept well watered. Harvest them before they get too large for the best flavour. For greens follow above instructions but don't thin out. The season can be extended by sowing under cloches in early spring and again in late summer.
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