I liken them to radishes raw. But different when cooked. I cannot really describe them. I personally like them raw or cooked.

They were easy for me to grow. They don't like alot of heat and I think it can cause them to get a little bitter. I grew a 35 day variety that gets the size of a golfball called Tokyo Cross. It's mild and sweet. I would make sure you put it in soil without alot of rocks or debris.

turnips are probably one of the easiest vegetables to grow.As wild forager said,they don't like alot of heat.I live in zone 7,and people around here typically sow them directly about the first of september,and you'll get plenty of greens from them until first frost.

The good news is that turnips are one of the easiest plants to grow, For those who like them, the greens are favorites for boiled greens. The roots have lots of uses, but the bad news is that the taste is similar to rutabaga. They are not as sweet and texture is not quite as hard. Another vegetable with similar flavor and texture is the kohlrabi. I happen to like all of them but some folks don't.

you don't like rutabaga? Rutabaga is the GOOD turnip!

Turnips are not as sweet as rutabagas. They're just kinda bland. Raw they're either bland or have a spicy mustard flavor. But in general they're bland. They're a utility vegetable, growing anywhere, useful as animal feed, storing for a long time, and yielding much nutrition (to humans and animals) - Pliny the elder praised it and said it was one of the most important vegetable after cereals or at least beans, being able to stave off famine (since it can be left in the ground until next harvest)

I wouldn't liken turnips to parsnip. A better comparison would be something between rutabaga and radish, more toward rutabaga to which it is directly related. I like all of those things.

Jim

Depending on the time of year, turnips can get worms tunneling in them. I think this is more of a problem in spring. Floating row cover will protect them (as long as you are not planting in ground where you grew something in the cabbage family recently).

I like regular turnips, but the greens have a very strong flavor that, to me, seems to require long cooking. The leaves also have little hairs on them. There are some newer varieties which have sweet, hairless leaves (with a tough miderib) in addition to very sweet, mild, tender roots. They might be crosses between true turnips and a cousin. Varieties include Oasis, Hakeuri and White Lady. They do not hold well in the garden when the weather turns really cold and wet (especially Hakeuri).

But I still I prefer to grow turnips in fall, whether traditional turnips or the newer varieties named here. Sometimes we have heat waves in the spring, which makes the flavor of turnips stronger. Tokyo Cross is very early and mild (sometimes beating out the cabbage root worms in spring), but not as sweet or juicy as the varieties named above. These are tender "summer" turnips.

For similar sweet flavor in a large, cold-hardy turnip, try "Just Right". These you do not want to pick young unless you are picking for the abundant greens (sweet and hairless like the three above, again with a tough midrib). When young, the roots don't look like much. Even when they are eating size, they are not very attractive, with roots hanging off the turnip itself, not confined to the "tail". But if you don't like rutabagas, these might be an alternative. I happen to like rutabagas, but they are much harder than the turnips above, with a more distinctive flavor. I like to have both in the garden when the weather is cold.

We can compare tastes to other veggies but really turnips have a flavor all their own. Try them. They are best grown as a Fall crop in my opinion, that way you have less chance of a bitter taste from heat that can surprise you in the Spring. It is true that a light frost is the best time to pull them up but usually I can't wait that long..lol.. Tokyo Cross is an excellent variety that I tried last year and is the first white turnip I had ever grown and I am now a fan of that variety.. but, hey plant the seed you have and enjoy! Try some in the Spring and then some more in the Fall..see what works for you.

The greens of Gilfeather turnip are incredibly delicious. They will grow all summer and get huge. The root is mild and white. not at all like a rutabaga. The leaves cooked in some soup are incredible. I pick them in the very late fall. The root seems to survive winter but the leaves die over winter. This is one great plant. A huge yield from a tiny seed.

Fedco has the seeds at a great price.

A good recipe is to cut equal amounts of turnip and carrot in small dice. Mix them together and steam them until tender. Add butter and salt and serve. It's a pretty dish and tastes better than either vegetable separately.

Jim

Gilfeather is very nice. Mild and sweet but much firmer than the newer varieties I noted above, which are more tender than kohlrabi. Gilfeather is fun to snack on if you're needing some "conquerable resistance" to give you confidence that you can take on the day. Some people disagree about whether it is a turnip or rutabaga. I have grown it here (in a very hot-summer climate) in the fall and it held quite well into winter.

I grow Seven Top now just to get the greens because I have resigned myself to worms getting into the roots, which always happens. They are very large and leafy tops which yield well for cooked greens - a fairly strong flavor but I do love greens of all kinds. They are very easy to grow if you want to try, and if you don't like the roots you can grow them just for the green tops as many people do.

I enjoy every sort of greens also and I really like turnip greens. A nice hearty flavor is what makes them good. They can stand up to some pork fat and hot sauce. Also, I've found that olive oil used in place of pork fat works well. It is an entirely different flavor, of course, but it's good.

I have raised Shogoin for greens. Our dear friend Gonefishin said he grew Purple Tops for greens, so I will try those because I trust his judgement. I hope I can remember most of the stuff I learned from him.

Jim