Lucky

Turnip is a cruciferous crop belonging to the turnip subspecies, which matures quickly in 60–70 days after sowing and can produce two crops per season. The root vegetables are round or cylindrical in shape, weighing from 400 g to 1.5 kg, with the top part colored pink-purple and the bottom part white or yellow. The plant is distinguished by its cold hardiness and grows well in fertile, loose soils with a neutral or slightly acidic pH (6.0–6.5). With irrigation, yields can reach 80–100 t/ha, while without irrigation – 40–50 t/ha.

The feed value of turnips is high: it is rich in carbohydrates and fiber, contains vitamins C and K, group B, as well as trace elements. It almost lacks protein and fat. Due to the high concentration of mustard oil, root vegetables can affect the taste of milk, so when feeding cows with fodder, they introduce it shortly before milking.

To grow the «Lucky» variety, prepared soil is required; sowing is carried out in spring after preliminary soaking of the seeds. After the appearance of three true leaves, watering and thinning of dense shoots are performed. The plant is resistant to frosts (down to -20 °C) and does not tolerate drought, so it is especially appreciated in northern regions as a milk-producing feed for livestock. Root vegetables can be stored in heaps until April, and the leaves can be used fresh or made into silage. Due to its high yield and good preservation, turnips are often used as an after-harvest crop.