White Egg Turnip is an open-pollinated variety that has long been a staple of southern farms and gardens. It produces egg-shaped roots that grow partially out of the ground. Roots have a white flesh and mild flavor that’s great consumed raw or cooked. Turnips make a great addition to salad mixes and provide the perfect crisp and bite. When cooked, the characteristic spicy flavor of the roots will lose some intensity. Turnip roots store well in the fridge with tops removed, although the flavor will increase in intensity as they store in the cooler. Plants produce medium-green tops that are great to eat as well. Tops may be sautéed or boiled much like collard greens. White Egg Turnip is similar to the Hakurei variety that has been made popular by many small-scale market farmers. White Egg is also a great variety for pickling.
