3 packets of full sun, biennial vegetable seeds for growing in the garden. This mix of root vegetables will provide tasty greens for the table, as well as roots that make excellent long term food stores. Turnips and rutabaga are cool-season crops in the brassica or mustard family, best planted in fall or early spring.

• Snowball Turnip - This Japanese heirloom globe turnip is a reliable early variety that grows quickly. It is good for sowing from summer to early winter. This white turnip is mild and sweet, and the globes have a juicy texture. The top has broad leaves that make delicious and turnip greens, just right for adding some powerful nutrition to your diet.
• Purple Top Turnips - These plants produce tasty green leaves with mild, fine-grained roots with white flesh. The turnip root is best eaten at 3-4 inches for the best texture and flavor. This cool weather veggie serves many functions in the survival garden and homestead. Turnip vegetables is also grown as forage for deer and livestock during the fall and winter months.
• American Purple Top Rutabaga - A sweet rutabaga variety with tasty, fine-grained flesh, producing high yields of 5-6” roots with a distinctive purple top. Rutabaga, also known as swede, is a root vegetable that’s very similar to turnips, but with a slightly sweeter flavor profile. It’s a good option for mashing, canning, and storing long term. 

This collection contains 3 packets of seeds including:

Snowball Turnip (pkg.wt. 400mg) also known as Tokyo turnip, is a small, white turnip with a mild, sweet flavor. It is often eaten raw in salads or pickled, but can also be roasted or sautéed. 

Purple Top Turnip (pkg.wt. 750mg) is a larger turnip with a purple and white coloration. It has a slightly spicy flavor and a denser texture than the Snowball Turnip. Purple Top Turnips are often roasted, mashed, or used in soups and stews.

American Purple Top Rutabaga (pkg.wt. 500mg) is a root vegetable that is a cross between a turnip and a cabbage. It has a yellow flesh and a purple and white skin. The flesh is sweet and nutty, with a slightly bitter aftertaste.