Margaret

Family: Brassicaceae Root Brassica

Sweetly earthy and gently peppered, Margaret turnips mature in about 45 days to offer a tender, fine-grained bite with a crisp, juicy texture.

Their smooth, creamy-white shoulders with soft blush overtones develop a pleasing, uniform shape that stays pleasantly mild—ideal for showcasing their natural flavor in fresh salads, quick-roasted sides, and savory braises, as well as tangy pickles and bright sauces.

Light: Full SunMaturity: 45 DaysHabit: Rosette

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jun 9th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	45
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	45
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Margaret turnips are built for the spotlight: tender, fine-grained, and mildly peppery, so they don’t need heavy-handed seasoning to taste “turnip.” Roast or braise them just until the edges bronze and the centers turn tender-crisp—then finish with acid (lemon/vinegar) to sharpen their sweet earth.

Best Uses

raw or shaved salad where the turnip keeps crunch under a light vinaigrette
quick-roasted wedges that caramelize at the edges without turning woody
pan-sizzled turnip medallions finished with butter and lemon
tangy quick pickles or brined slices that stay crisp

Flavor Profile

sweetly earthy gently peppered fine-grained, crisp-juicy bite mild enough to stay front-and-center

Kitchen Pairings

lemon butter dill white miso black pepper chicken stock

Frequently Asked Questions

What’s a common pest or disease for Brassica rapa (turnip) and how do I treat it at home?

Cabbage worms (imported cabbageworm and related caterpillars) chew irregular holes in turnip leaves and can quickly defoliate young plants. Check undersides of leaves every few days and hand-pick early infestations, then use an organic Bacillus thuringiensis (Bt) spray on the foliage for caterpillars. If plants stay stunted with yellowing and leaf mottling, remove heavily affected plants promptly to limit spread of brassica diseases and start the next sowing in a different spot.

How often should I water Brassica rapa during the main growing phase?

During active growth, keep the soil consistently evenly moist—aim for about 1 inch of water per week, split into 2–3 waterings if conditions are hot or windy. Mulch helps prevent the soil from drying out, because moisture swings can cause cracking and woody, strong-flavored roots in turnips. If the top 1 inch of soil dries out between waterings, water deeply until the root zone is wet again.

How can I tell when my Brassica rapa (turnip) is ready to harvest?

Begin checking at around 35–45 days after sowing by gently brushing soil aside to see the root size. Harvest when roots are roughly 2–3 inches across for the best tenderness, before they get oversized and tougher. Leaves can be harvested lightly throughout, but pull the plant once the root reaches your desired size for peak flavor.