Turnip SNOW WHITE TURNIP

The 'Snow White' turnip is a medium-maturing vegetable with a maturation period from emergence to technical maturity of about 70-72 days. The roots of this variety are round in shape, white in color, weighing from 160 to 300 grams, with tender, juicy, and white flesh without bitterness or coarse fibers. Due to its taste qualities and lack of strong odor, 'Snow White' turnip is widely used fresh, and also suitable for frying, roasting, stewing, and stuffing. The leaves of the plant are also edible and rich in vitamins, making this variety a versatile and beneficial product.

The variety is distinguished by high yield, reaching up to 4.5 kg per square meter, as well as good storability and marketability of the roots. Turnip is resistant to flowering and shade-tolerant, which facilitates its cultivation under various conditions. The flesh contains important trace elements and vitamins, including potassium, iron, vitamins C, PP, B1, B2, carotene, and succinic acid, which contribute to strengthening health with regular consumption.

For successful cultivation, seeds are sown at the end of April – beginning of May or in June-July, maintaining a sowing depth of 1.5-2 cm. It is recommended to maintain a distance of 10-15 cm between plants in a row, and 20-25 cm between rows. During the vegetation period, the soil is loosened, weeds are removed, and regular watering is carried out, as turnip prefers moist soil. To protect against pests, the area is dusted with ash. After the fourth true leaf appears, seedlings are thinned, leaving 5-10 cm between plants. Root crops are harvested selectively as they mature.