purpletop

Purpletop is a common name used for certain turnip cultivars derived from Brassica rapa subsp. rapa, most notably the Purple Top White Globe. This heirloom form is characterized by a purple-topped skin and white flesh, forming a globe-shaped root underground. The above-ground foliage consists of broad, bluish-green leaves.

Purpletop turnips are grown as a cool-season crop in temperate regions. They tolerate light frost and prefer full sun with fertile, well-drained soil. Ideal soil pH is around 6.0 to 7.5. Seeds are sown in early spring or late summer, with plants spaced to allow root development. Maturity varies by variety but many Purpletop types reach harvest size in roughly 50 to 70 days. Roots should be harvested when they are about 2 to 4 inches in diameter to maintain tenderness.

Uses and nutrition: Turnip roots are edible raw or cooked and can be boiled, steamed, roasted, or mashed. Greens attached to the root are also edible and nutritious. Purpletop turnips are low in calories and provide vitamin C, dietary fiber, and potassium. The purple skin is often peeled away to reveal the white flesh inside, particularly for culinary use.

Storage and pests: Store harvested roots in a cool, humid environment to extend shelf life, typically for several weeks in appropriate conditions. Common pests include flea beetles and root maggots; diseases such as clubroot can affect growth. Crop rotation and proper garden hygiene help reduce issues.

See also: turnip, Brassica rapa.