Brassica rapa Seeds per pack ~ 150 approx Germination: 93% Apr 2026 Packed for 2026 Origins and History White Egg Turnip (Brassica rapa) is a classic old-world turnip type selected over generations for reliable yields, quick maturity, and a mild, agreeable flavor. Turnips themselves are among the earliest domesticated vegetables in the Brassica family, developed from wild relatives in Eurasia and improved by farmers who saved seed from the best roots—especially those that stored well, resisted bolting in cool seasons, and produced uniform shapes. “White Egg” refers to the variety’s notably smooth, egg-like form and clean white skin—traits that made it desirable for market gardeners and home growers who wanted a tidy, easy-to-prepare turnip that performed well in spring and fall gardens. Appearance and Characteristics White Egg Turnip typically forms small-to-medium roots that are round to oval (egg-shaped) with bright white skin and crisp white flesh. The texture is usually tender when harvested young, becoming firmer and more pungent if left too long in warm weather. Plants produce a rosette of green leaves (often lightly hairy, depending on strain). As with many turnips, quality is best in cool conditions, which promote sweetness and reduce bitterness. Culinary Uses White Egg Turnips are versatile: the roots can be thinly sliced raw for crunch in salads, roasted to concentrate sweetness, mashed alone or blended with potatoes, or added to soups and stews where they soak up flavor. They’re also excellent pickled. The greens (if harvested young and tender) can be sautéed, braised, or simmered like other cooking greens—especially tasty with garlic, onions, smoked seasonings, or a splash of vinegar. Growing Tips This turnip is a cool-season crop that grows best in early spring or late summer into fall. Aim for fertile, well-drained soil with steady moisture—uneven watering can lead to tough roots or cracking. For best root shape, loosen soil 8–10 inches deep and remove stones; compacted or rocky ground can cause misshapen roots. Provide consistent moisture and moderate nitrogen—too much nitrogen can push excessive leaf growth at the expense of root development. Thin seedlings promptly to prevent crowding, which leads to small or deformed roots. Row cover can help protect young plants from flea beetles and cabbage root maggots, common brassica pests. Sow Depth Sow seed ¼ to ½ inch deep in rows or bands, then thin to 2–4 inches apart for small, tender roots (or 4–6 inches for larger roots). Keep the seedbed evenly moist until germination. Harvesting Guidance Harvest White Egg Turnips when roots are young and smooth, typically around 2–3 inches across for peak tenderness and mild flavor. In warm weather, harvest sooner to avoid woodiness or strong bite. You can also harvest greens early (taking a few leaves per plant) while the roots size up. Use a garden fork to lift roots cleanly if soil is firm. For best eating quality, cool the harvest quickly and store roots (with tops removed) in the refrigerator; they keep longer when kept cold and slightly humid.
