White turnip with purple collar – Organic

According to a very old edition of the Vilmorin guide, this classic of French cuisine originated in Péronne, a village in Picardy crossed by the Somme. Before reaching us, this variety passed through the southern United States where it has been cultivated since the 19th century. Although it is not entirely white, the white turnip with purple collar is considered a rabiole.

Very resistant to cold, the white turnip with purple collar is sown in August for a harvest about 55 days after sowing. The conditions of sun and intense heat that prevail in summer negatively affect its flavor. Its creamy white root with a visible purple collar resembles a spinning top. The white flesh tastes best when the diameter of the root measures between 5 and 8 cm. The roots can be harvested at a later stage, but it is preferable to do so after a few frosts to increase their sugar content and improve their flavor. Even with little maintenance, the root rich in vitamin C, iron and calcium will have a crunchy, sweet and juicy flesh. This turnip works wonders in soups, stews and purees. As for its leaves, they enhance the taste of salads and are a worthy substitute for spinach in recipes. In fact, a typical dish from the southern United States called "Southern Greens" is partly composed of white turnip leaves with purple collar!

The worldwide distribution of this ancient variety is beyond doubt since it is found under various French names (turnip 'Toupie de Péronne'), English ('Purple Top White Globe') and German ('Weiße Kugelrunde Violetköpfige Rübe').

Number of days for harvest: 55