The Golden Ball turnip is a firm-fleshed, sweet, excellent-quality, and very fragrant variety. Turnips are very rich in copper, iron, phosphorus, iodine, potassium, magnesium, zinc, and sulfur.
In cooking, the golden ball turnip is used raw. The young roots are used grated in vinaigrette, or cooked in soup, stew, or gratin.

How to successfully sow golden ball yellow turnips

Sowing: Sowing: March to June or from September to October for regions with a mild climate, broadcast, in beds, 2-3 mm deep, having made two false sowings to avoid weeds. The soil must be loosened and the surface must be well refined. Keep the soil moist until the seeds germinate.
Once the seeds have sprouted, quickly place an insect-proof veil to prevent flea beetles from perforating the cotyledons of the young seedlings.
Thin to 10 cm along the row. Water abundantly during dry periods.

Autumn sowing is possible in mild climates during November under cover. In case of intense cold, cover with a fleece for protection.

For a winter harvest, sow from mid-July to the end of August. Harvest from September to November.

Good associations

Place fennel next to your turnip crops to repel turnip flies.
The turnip will appreciate the company of many vegetables: beetroot, carrot, celery, Brussels sprouts, spinach, peas, leeks, lamb's lettuce, mint, etc.

Harvesting turnips

Turnip harvesting takes place before the cold period.

The enemies

Flea beetles: place an insect-proof blanket as soon as the seeds have sprouted.
Turnip fly: The larvae of this fly burrow into the flesh of turnips. Place an insect net.