Turnip

Brassica rapa subsp. rapa

Turnips are crisp and peppery when young, becoming sweeter and more earthy as they mature. Their roots and greens are both edible, and they are well suited to cool Northeast growing conditions.¹

Connections

Turnip’s brassica bite links it to cabbage, kale, and radish. The shared family chemistry includes glucosinolates, sulfur-rich defense compounds.²

Further notes

Turnips are another crop that can be planted both early and in late summer in Maine, a reflection of their cool-weather tolerance.³

Footnotes

1. University of Maine Cooperative Extension, “Food & Nutrition for the Home Gardener,” accessed July 17, 2026. ↩

2. U.S. Department of Agriculture Agricultural Research Service, “Glucosinolates,” accessed July 17, 2026. ↩

3. University of Maine Cooperative Extension, “Maine Vegetable Gardening: Keep Your Garden Growing,” accessed July 17, 2026. ↩