About Turnips & Rutabagas

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The main disease to watch for is black rot, which turns leaves black and foul-smelling. The only way to prevent this bacterial menace is with strict crop rotation. Specifically, don't put your turnip or rutabaga patch where it or any other cole crop has grown within the last five years, and immediately remove and destroy any diseased plants to keep this plague from spreading.

How to Harvest and Store

Greens can be harvested as soon as they're large enough to pick, but don't pluck any one plant too heavily or you'll kill the root. Turnips should be pulled when the roots are from one to three inches in diameter. (Usually, the smaller they are, the tenderer they'll be. Very young ones make a fine substitute for radishes and can be carved into decorative garnishes.) To harvest the roots, use a spading fork to loosen the soil around the base of the leaves, grab the tops, and pull gently.

Rutabaga roots are much larger-and sweeter-than turnips, but they should not be allowed to grow so big that they become woody, otherwise they're more fit for cattle than human consumption. However, because of their hardiness, many people leave rutabagas in the ground during the winter, rather than storing them, to be dug as needed.

Turnips are not as long-lasting as rutabagas, but in mild-winter areas, they can be mulched and left in the garden for an extended harvest. With both crops, though, it's often better to pull up the roots, twist of the tops (but not too closely; leave about '/z inch of stems) and store them in layers in boxes of moist sand, sawdust or peat, or in heaps or ridges covered with a layer of soil and straw. Some people cover the roots in wax to prevent dehydration and store them in an area just above freezing. Others simply place them in any cool (32° to 40°F), damp, dark place such as a basement or root cellar. Just make sure you don't store any that are bruised, cut or diseased.

If an early hot spell hits your spring crop, taste-test the roots daily and harvest the entire crop at the first sign of deterioration. Refrigerated, the greens will keep for up to a week or can be frozen for future use. Store the roots as mentioned above in a cool, moist place.

Freezing, which preserves the most nutrition, is the best way to store turnip and rutabaga tops. Wash young, tender green leaves in several changes of water, removing tough stems or bruised leaves. Blanch each pound in two gallons of boiling water for two minutes, stirring to keep the greens from sticking together. Cool, drain well, and pack into containers, leaving '/a inch of head space. Seal, label, and freeze. When ready for use, cook for eight to 15 minutes.

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