The red Milan turnip is a variety with tender, sweet flesh and a pleasant flavor. The young, tender roots are eaten raw with other raw vegetables. Cooked, they can be eaten in their own juice, sautéed, gratinated, or in stews. Early, for growing outdoors in spring. Medium-sized, flattened, completely smooth root, 10 cm in diameter and 5 cm thick, pure white in the ground and a bright purplish-red at the neck.

How to successfully sow red Milan turnips

Sowing: in spring from March 15, 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.

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 from mid-September following the sowing date and continues throughout the winter.

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.