How to Grow Turnips and Rutabagas
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Turnips and Rutabagas
Brassica rapa subsp. rapa (Turnip) / Brassica napus subsp. rapifera (Rutabaga)
vegetableCool-season root vegetables belonging to the brassica family, prized for their edible bulbous roots and nutrient-rich greens. Turnips mature quickly (50-80 days) while rutabagas take longer (90-120 days) but store exceptionally well. Both thrive in well-amended, fertile soil and prefer cooler growing conditions.
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Example Turnips and Rutabagas timeline · Pittsburgh, PA (Zone 6b)
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Plant Turnips and Rutabagas
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Turnips and Rutabagas
Around Jun 6≈ 50 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Turnips and Rutabagas dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Zones 3-8 are ideal; they prefer cool temperatures and can be grown as spring or fall crops
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Germination & Seedling
2-3 weeksSeeds sprout in 5-10 days. True leaves emerge with characteristic lobed foliage. Seedlings are small with thin stems.
Keep soil moist but not soggy. Ensure good air circulation to prevent damping-off. Thin seedlings to proper spacing once they have 2-3 true leaves.
Vegetative Growth
3-4 weeksLeafy greens expand rapidly, forming rosettes 6-12 inches tall. Root bulbs begin forming underground. Foliage is deeply lobed and slightly waxy.
Apply balanced fertilizer every 3-4 weeks. Maintain consistent moisture. Watch for pest damage on leaves. Mulch around plants to suppress weeds and regulate soil temperature.
Root Development & Bulbing
4-6 weeksVisible bulbous roots swell underground. Plants may reach 12-18 inches tall. Roots become firm and develop characteristic smooth skin.
Reduce nitrogen fertilizer to avoid excessive leaf growth at expense of roots. Continue consistent watering—critical for proper sizing. Thin any remaining crowded seedlings.
Maturity
1-2 weeks before harvestRoots reach harvest size (2-3 inches diameter for turnips, 3-5 inches for rutabagas). Skin color develops fully. Greens may yellow slightly.
Stop fertilizing 2-3 weeks before harvest. Maintain even moisture to prevent cracking. Harvest before hard freezes for best quality, or allow light frosts to improve flavor in fall crops.
Harvest & Storage
Varies by useRoots are firm, smooth, and fully sized. Greens are still edible if harvested simultaneously.
Harvest in morning when soil is cool. Leave 1 inch of stem attached. Cure in cool location (50-60°F) for 1-2 weeks before storage. Remove greens if storing long-term.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Use row covers until flowering. Apply Bt (Bacillus thuringiensis) or neem oil. Hand-pick visible caterpillars. Encourage parasitic wasps.
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Use row covers on young plants. Spray neem oil or insecticidal soap. Dust with food-grade diatomaceous earth. Remove weeds that harbor beetles.
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Use collars around seedling stems at soil line. Apply row covers. Encourage beneficial parasitic wasps. Remove infested plants.
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Avoid planting brassicas in infected soil for 7+ years. Improve drainage and soil pH to 7.0+. Use disease-resistant varieties if available. Disinfect tools.
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Ensure good air circulation. Spray sulfur or potassium bicarbonate fungicide. Remove affected leaves. Plant in fall to avoid humid summers.
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Hand-pick in early morning or evening. Use copper tape barriers. Create habitat for slug predators (ground beetles, toads). Apply iron phosphate bait.
Uses
Roasting & Side Dishes
CulinaryDiced turnips and rutabagas roast beautifully, developing sweet caramelized exteriors. They pair well with root vegetable medleys, mashed potato substitutes, and can be roasted with herbs for comfort food applications. [source]
Greens as Nutrient-Dense Vegetables
CulinaryThe leafy tops are packed with vitamins A, C, K, and calcium. Use them raw in salads when young or sauté like kale when mature. They add depth to soups and stews. [source]
Soups & Purées
CulinaryCreamy turnip and rutabaga soups are classic comfort foods. Their mild, slightly sweet flavor blends well with cream, stock, and spices like thyme, nutmeg, and garlic. [source]
Vitamin C & Immune Support
MedicinalBoth vegetables contain substantial vitamin C and glucosinolates (compounds with potential anti-cancer properties). Traditionally used to support digestive health and immunity. [source]
Long-Term Storage & Food Security
HouseholdTurnips and rutabagas are among the best-keeping root vegetables, storing for months in cool conditions. They were historically crucial for winter food security in cold climates. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Turnips: Harvest when roots are 2-3 inches diameter (younger = sweeter and more tender). Can be harvested smaller for baby turnips. Rutabagas: Wait until 3-5 inches diameter for best flavor; mild frost improves sweetness. Both: Harvest by grasping leaves and pulling, or loosen soil first. Greens are edible when 4-6 inches tall and can be harvested separately. For storage, cure at 50-60°F for 1-2 weeks, then store at 32-40°F in high humidity; both keep 3-5 months when properly stored.
Fun Facts
- 🌱 Rutabagas are a relatively modern crop (originated around 1500 CE) created through natural hybridization of turnips and cabbage, while turnips date back to ancient times and are mentioned in Greek and Roman texts.
- 🌱 The tradition of carving jack-o'-lanterns originally used turnips (not pumpkins) in Ireland and Scotland, with glowing turnip lanterns placed on doorsteps to ward off evil spirits on Samhain.
- 🌱 A single turnip plant can produce enough seed to grow hundreds of plants in the following year, making them excellent for home seed saving. Rutabagas require cross-pollination and isolation from other brassicas for pure seed.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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