Seed | White Snowball Turnip

1 sachet

$3.99 CAD

Seed | White Snowball Turnip

$3.99 CAD

Quantity

Grow bright white Snowball turnips with a tender texture. These round roots have a mild, slightly sweet flavor and are ideal for fresh eating or preserving.

The true story of the Snowball turnip, an early variety, is in fact linked to the evolution of agriculture in Europe and North America in the 19th century, a period when many plant selections were made to meet the needs of amateur gardeners and farmers.

Origin and development:
The Snowball turnip, sometimes called Early Snowball Turnip, was developed during the 19th century. It was selected for its early maturity, perfect round shape, and particularly tender and sweet flesh. Its name, “Snowball,” comes from its appearance: a round, smooth, white root, reminiscent of a snowball. It is a variety often cited for its rapid growth and ability to be harvested in 45 to 60 days from sowing, making it an excellent choice for spring, fall, and winter crops.

Features :
Earliness: The Snowball turnip is famous for being a fast-growing variety, allowing several harvests per year.
Adaptability: It can be grown in a wide variety of climates and is particularly cold hardy, making it ideal for areas with short seasons.
Taste qualities: Its flesh is sweet, without bitterness, and it is appreciated both raw and cooked.
Size and Appearance: This turnip is relatively small, round, with entirely white skin and flesh.

History of culture:
The Snowball turnip was particularly popular in England and North America in the 19th and early 20th centuries, where it was grown in home gardens as well as by market gardeners.
Its earliness and cold hardiness made it a top choice for gardeners wanting quick harvests or wishing to grow seasonal vegetables during the cooler months.
Importance in agriculture:
Back when subsistence farming was still widespread, early varieties like Snowball provided a quick supply of fresh vegetables, particularly appreciated in the transitional periods between seasons.

In summary:

The Snowball turnip was also an important choice for farmers practicing crop rotation, as its short growing season allowed for several planting cycles in a single year.

Turnip leaves and roots, including the Snowball variety, have been traditionally used for their medicinal properties and health benefits. Here's a look at the properties of turnip leaves, as well as the roots:

1. Turnip greens (tops)
Turnip greens are particularly rich in nutrients and have beneficial health properties:

Antioxidants: Greens are rich in vitamins A, C, E, and K, which act as antioxidants. These compounds help neutralize free radicals in the body, helping to reduce inflammation and prevent cell damage, which may help protect against certain chronic diseases like heart disease and some cancers.

Anti-inflammatory: Due to the presence of flavonoids and phenolic compounds, turnip greens have anti-inflammatory properties. This can help reduce chronic inflammation associated with conditions like arthritis.

High in Fiber: Turnip greens contain a good amount of dietary fiber, which promotes healthy digestion, helps regulate blood sugar, and may help lower cholesterol levels.

Detoxifying: Turnip greens are also known for their diuretic properties, helping to eliminate toxins from the body by promoting urine production.

Bone Health Support: Vitamin K in turnip greens is essential for bone health and plays an important role in blood clotting. Regular consumption of vitamin K-rich greens may help prevent osteoporosis.

2. Turnip roots (bulb)
Snowball turnip roots also have several medicinal properties and health benefits:

Low in calories and rich in nutrients: Snowball turnip is a low-calorie vegetable rich in fiber, vitamins C and B6, and minerals such as potassium and calcium. These elements support overall health, including immune function (thanks to vitamin C) and cardiovascular health (thanks to potassium).

Antioxidant: Like the leaves, turnip root also contains antioxidants that help protect the body's cells from oxidative damage.

Digestive Health: Turnip root is rich in dietary fiber, which helps maintain good bowel movements, prevent constipation, and improve the health of the gut microbiota.

Hypoglycemic effect: Some studies suggest that regular consumption of turnips may have a positive effect on blood sugar regulation, due to their low glycemic index and fiber content. This makes them an interesting food for people looking to manage or prevent type 2 diabetes.

Detoxifying properties: Turnip is often used in detox diets for its diuretic and detoxifying properties. It helps the body eliminate excess toxins through urine.

3. Traditional use in herbal medicine
In some folk medicine traditions, turnip has been used for:

Treat respiratory problems such as coughs or upper respiratory infections.
Soothe skin inflammations and treat abscesses or other skin conditions when used topically.
Help relieve symptoms related to digestive disorders such as indigestion or bloating.
Precautions:
Turnips are generally safe for most people to eat, but those taking blood thinners should be aware of the high vitamin K content in the leaves, as it may interact with their medication. When in doubt, it's always a good idea to consult a healthcare professional.

In conclusion:
Turnips, especially the Snowball variety, and their leaves possess antioxidant, anti-inflammatory, digestive, and cleansing properties. They can be incorporated into a balanced diet to promote overall health, support digestion, detoxify the body, and protect against inflammation and chronic disease.

Snowball turnips, along with their leaves (tops), can be cooked in many ways to enjoy their mild, delicate flavor and health benefits. Here are several methods for cooking both the root and leaves:

1. Cook the Snowball Turnip Root
a. Oven roasted
Roasted Snowball turnip brings out its natural sweetness and melt-in-your-mouth texture.

Ingredients: Snowball turnips, olive oil, salt, pepper, herbs (thyme, rosemary).
Method :
Preheat the oven to 200°C.
Peel and cut the turnips into quarters or slices.
Mix with a drizzle of olive oil, salt, pepper and herbs of your choice.
Spread on a baking sheet and roast for 25 to 30 minutes, turning halfway through, until golden brown and tender.

b. Mashed
Snowball Turnip Mash is light and creamy, perfect as a side dish.

Ingredients: Snowball turnips, butter, milk, salt, pepper.
Method :
Peel the turnips and cut them into cubes.
Boil in salted water until tender (about 15 minutes).
Drain and mash the turnips with a little butter and milk until smooth.
Season with salt and pepper, and serve hot.
c. Snowball Turnip Gratin
Gratin is a comforting dish that enhances the sweetness of turnips.
Ingredients: Snowball turnips, cream, grated cheese (Gruyere, Parmesan), garlic, nutmeg, salt, pepper.
Method :
Preheat the oven to 180°C.
Cut the turnips into thin slices.
Arrange the slices in a baking dish, adding a little chopped garlic between the layers.
Pour cream over the turnips, season with salt, pepper, and a pinch of nutmeg.
Sprinkle with grated cheese and bake for 30 to 40 minutes until the top is golden and crispy.
d. Pan-fried
Quick and easy, this method retains the slightly crisp texture of the turnip.
Ingredients: Snowball turnips, butter or oil, salt, pepper, herbs (parsley or cilantro).
Method :
Peel and cut the turnips into small cubes.
Heat a little oil or butter in a skillet over medium heat.
Add the turnips and sauté until golden brown and tender (about 10 minutes).
Season with salt, pepper, and sprinkle with fresh herbs before serving.
2. Cook the turnip leaves (tops)
a. Sautéed turnip tops
A quick and easy dish that showcases the leaves.
Ingredients: Turnip greens, olive oil, garlic, salt, pepper, lemon juice.
Method :
Wash the tops well and remove the thickest stems.
Heat olive oil in a pan.
Add minced garlic and sauté until golden.
Add the turnip greens and sauté for a few minutes until tender.
Season with salt, pepper, and a squeeze of lemon juice before serving.
b. Turnip Greens Soup
Turnip greens add a green and nutritious touch to a soup.
Ingredients: Turnip tops, potatoes, onion, vegetable broth, salt, pepper.
Method :
Brown a chopped onion in olive oil.
Add diced potatoes and roughly chopped turnip greens.
Pour in vegetable stock and bring to a boil.
Simmer until potatoes are tender (about 15-20 minutes).
Blend the soup until smooth, season with salt and pepper, and serve hot.
c. Turnip top pesto
A tasty green pesto to accompany pasta, vegetables or toast.
Ingredients: Turnip greens, garlic, walnuts (or pine nuts), parmesan cheese, olive oil, salt, pepper.
Method :
Mix the washed turnip greens, garlic, walnuts, and Parmesan in a food processor.
Gradually add the olive oil until you get a creamy texture.
Season with salt and pepper.
Use as a sauce for pasta, bread or grilled vegetables.
3. Combination of roots and tops
You can cook both the roots and tops together in the same dish. For example, add the sautéed tops to roasted turnips or stir the tops into turnip soup.

In conclusion:
Snowball turnips and their leaves are very versatile in the kitchen. The roots can be roasted, sautéed, mashed, or added to soups and casseroles. The nutrient-rich greens are delicious sautéed, in soups, or made into pesto. These two parts of the vegetable can be used together for complete and flavorful dishes.

Tip and trick:

Harvest at the Right Time: Snowball turnips should be harvested when they are 3 to 4 inches in diameter. If they grow too large, they can become fibrous or tough. Harvesting regularly ensures tender, flavorful roots.
Fall Harvest: If you plant in August or early September, harvest is usually in the fall. You can also leave turnips in the ground a little longer, as they tolerate light frosts well, which often mellows their flavor.
Cold tolerance
Winter protection: If you are growing your turnips late in the season (sowing in August or September), consider using floating row covers to protect your plants from the first severe frosts. This will extend the harvest period.
Greenhouse: Turnips planted in a greenhouse in early September can give you a later fall harvest, with roots well protected from the cold.
Post-harvest storage
Cool Storage: Turnips store well in a cool, dark, and slightly humid place, such as a root cellar. Remove the tops before storing, as they draw moisture from the root, which can cause them to dehydrate more quickly.
Storing in the ground: If you leave turnips in the ground late into fall, you can cover them with a thick layer of straw or dead leaves to preserve them during the first few cold weeks.

Our seeds are vigorous, open-pollinated and adapted to the Quebec climate.

Species: Brassica rapa var. rapifera
Sowing in open ground: second and third week of May (consecutive sowing each week)
To grow turnips in the fall, sow them in the first and second weeks of August, until the beginning of September in a greenhouse or cold frame. You can sow them until the end of October and start planting again around the end of February in a cold frame or greenhouse.
Sowing depth: 1 cm
Germination time 4-10 days
Soil: Poor, humus-rich, loose and well-drained|
Location: Sun, tolerates shade and winter cold very well
Spacing between plants: 10-15 cm
Height at maturity: 10-15 cm | 7-10 cm root
Maturity: 45-55 days
Seeds per envelope: +/- 100

Our seeds are guaranteed for the year of purchase.

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Seed | White Snowball Turnip

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