Turnip SNOWBALL TURNIP

Turnip 'Snowball' is an early variety with a maturity period of 45 to 60 days after planting. The root crops have a round shape, smooth white or off-white skin, a diameter of about 4–6 cm, and a weight of 60 to 200 g. The flesh is white, tender, juicy, and dense, without fibers, with a refreshing and piquant taste. The variety is characterized by high yield — from 3 to 6 kg per square meter, as well as resistance to bolting and cold hardiness. Thanks to its taste qualities and flesh structure, the turnip is suitable for long-term storage and is widely used in dietetic and therapeutic diets.

Agrotechnology for growing includes sowing seeds in open ground in two stages: from late April to May for a summer harvest and from mid-June to July for autumn or winter storage. Seeds are sown in ridges up to 2 cm deep at a distance of 30 cm between them, placing three seeds in each nest with an interval of 15 cm. After seedlings emerge, weak shoots are thinned out. To improve fruit quality, regular watering (at least once a week with up to 10 liters of water per m²), weeding, soil loosening, and mineral fertilization are required.

Turnip 'Snowball' is valued not only for its taste qualities but also for its beneficial properties. High content of vitamins, fiber, and pectin contributes to strengthening the immune system. Root crops are recommended for problems with the gastrointestinal tract, vascular system, and diabetes. Moreover, the variety can be used as a fodder crop, making it a versatile choice for gardeners seeking variety and functionality in their plantings.