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Sow seeds in the spring and wait less than 45 days for the small round white roots of White Egg Turnip to be ready to harvest. Shave onto a salad, slice and steam with herb butter, or blend into a creamy soup with spring onions. The turnip, once held in great esteem, deserves a place at the table once again and luckily, White Egg is here to stay.
First made available in Boston in the 1820s, White Egg turnips are extremely popular in the south but can be cultivated virtually anywhere thanks to their short growing time. This also makes them ideal for successive sowings, allowing you to stagger two or more crops throughout the spring and summer depending on the length of your growing season. White Egg turnips are a bunching variety that produces generous yields of large, round, bright white fruits each about 4 inches in diameter. Their flesh is crisp, tender, and sweet, and because they have a higher water content than other turnips, they're also surprisingly juicy.
