White Egg Turnip is an open-pollinated variety that has long been a staple of southern farms and gardens. It produces egg-shaped roots that grow partially out of the ground. Roots have a white flesh and mild flavor that’s great consumed raw or cooked. Turnips make a great addition to salad mixes and provide the perfect crisp and bite. When cooked, the characteristic spicy flavor of the roots will lose some intensity. Turnip roots store well in the fridge with tops removed, although the flavor will increase in intensity as they store in the cooler. Plants produce medium-green tops that are great to eat as well. Tops may be sautéed or boiled much like collard greens. White Egg Turnip is similar to the Hakurei variety that has been made popular by many small-scale market farmers. White Egg is also a great variety for pickling.
We recommend direct-seeding turnips for best results. They can be direct-seeded easily with a walk-behind planter like our Hoss Garden Seeder. We suggest using a #1 seed plate and modifying the hole size to fit the variety being planted. From one variety to the next, seed size will vary. Therefore it is always necessary to calibrate the seed plate properly for the variety being used. The density of planting will depend on the desired harvest. In some cases large bunches of leaves may be the goal, while other growers may target larger roots. If large bunches of leaves are desired, turnips may be planted densely where roots will remain small and leaves will grow large. If larger roots are desired, plant less dense or thin to one plant every 4″.
White Egg Turnip Planting Information
Planting Method: direct seed
When to Plant: early spring and fall
Planting Depth: 1/4″
Seed Spacing: 2″
Row Spacing: 12-18″
Days to Maturity: 50
Disease Resistance: None