White Egg

Family: Brassicaceae Root Vegetable

Crisp and luminous at harvest, White Egg turnips form smooth, egg-shaped roots with a clean, snowy-white skin that feels cool and firm in the hand.

The flesh is tender and sweet, with a fine-grained bite that shines whether you enjoy them fresh for salads or warm them until silky for roasting and pan-glazing. Grow White Egg for a tidy, dependable crop—50 days to maturity—ideal for gardeners who want elegant color and reliable flavor from the first pull.

Light: Full SunMaturity: 50 DaysHabit: Rosette

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

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jun 14th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	50
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)	6

Culinary Notes

Chef's Note

White Egg turnips give you that clean, slightly sweet snap raw, but the real party trick is how fast they go silky in heat—great for glazing where the sugars catch without turning bitter. Their fine-grained texture keeps them from getting grainy, so they handle both sharp vinaigrettes and buttery purées cleanly.

Best Uses

thin raw slices in dressed salads where they stay crisp
roasting or pan-glazing until edges caramelize and centers go tender
mash or puree for a smooth, lightly sweet base that doesn’t taste starchy
quick braises with a splash of stock to keep them from drying out

Flavor Profile

mild, sweet turnip flavor cool, crisp bite with fine-grained tenderness subtle brassica snap that turns silky when cooked

Kitchen Pairings

butter maple apple cider vinegar fresh dill chicken stock pork

Frequently Asked Questions

How do I prevent and treat clubroot on Brassica rapa (white egg/turnip-type roots)?

Clubroot (soil-borne, causes swollen, deformed roots and wilting even when soil isn’t dry) is common in Brassicaceae. Remove and discard affected plants, avoid replanting Brassica rapa in the same bed for several years, and keep the soil slightly more alkaline by incorporating garden lime according to a soil test. If the bed stays infected, choose a different location rather than trying to “save” the individual roots.

How often should I water Brassica rapa (white egg/turnip-type roots) during the main root-forming phase?

During the main bulbing period (roughly weeks 3–6 after germination), keep the soil consistently evenly moist, not soggy. Aim for about 1 inch (2.5 cm) of water per week in total, adjusting for heat and rainfall, and water deeply so moisture reaches the developing roots. If the soil swings between dry and wet, roots are more likely to crack or become pithy.

What are the signs that Brassica rapa (white egg/turnip-type roots) is ready to harvest at ~50 days?

Harvest when the roots reach the desired size for your “white egg” use—typically around day 50—and the tops look sturdy with roots visibly filling out at the soil line. If you tug gently and feel the root has firm, solid flesh with no mushy softness, it’s ready; if it’s still slender, leave it a bit longer. For best texture, harvest before roots become too large or woody.