Turnip 'Golden Ball' 6pack

A traditional heirloom turnip, also known as Robertson's Golden Ball, first recorded in the 1850s and prized for its sweet, tender, dark yellow flesh. The round, golden-skinned roots have a mild flavour that's best enjoyed young, though they can be left to grow considerably larger without losing their character, making this a versatile choice whether you want baby turnips for salads or bigger roots for storing. It's a good keeper too, holding well after harvest if properly stored.

Turnips are fast growers, ready to harvest in as little as six to eight weeks, and are best pulled while still small — around 7–10cm across — as older roots left too long can turn woody and bitter. Keep the soil consistently and evenly moist, particularly in dry spells, as fluctuating watering is the main cause of split skins and poor flavour. Both the roots and the leafy tops are edible, so leaves can be harvested as a cut-and-come-again crop alongside the roots. For a winter supply, lift roots before the first hard frosts and store in trays of moist sand or coir somewhere cool and frost-free.