BABKA

The 'Babka' turnip variety is a mid-early, high-yielding variety with a period from germination to technical maturity of 60-80 days. The roots are flat-round in shape, smooth and shiny, yellow in color, weighing up to 150 grams. The flesh is golden-yellow, firm, juicy, and very sweet, ensuring excellent taste qualities. The variety is distinguished by high yields up to 5-6 kg per square meter and is suitable for growing on soils of various mechanical composition.

Babka turnip is resistant to various diseases and pests, including crucifer flea beetle, cabbage moth, aphids, wireworm, turnip whitefly, as well as bacterial blight, gray rot, and black leg. For planting, it is recommended to choose sunny areas, sow seeds at a depth of 1-2 cm with a distance between plants of 10-20 cm depending on the cultivation method. Thinning is carried out at the stage of 1-2 true leaves. Care for the plants includes regular watering, loosening, weeding, mulching, and fertilizing with potassium fertilizers and wood ash. To combat pests, insecticides and natural decoctions are used.

The variety is versatile in use: roots are suitable for fresh consumption, as well as for frying, baking, stewing, and stuffing. The harvest is collected as the crops mature, when the diameter of the roots reaches 5-8 cm. The turnip stores well during the autumn-winter period at a temperature of +2…+3 °C in sand or peat, which allows maintaining its freshness and nutritional properties for several months.