Your shopping cart is empty!
Turnip "Bianca Lodigiana"
Turnip "Bianca Lodigiana"
5
1
Brassica rapa L. var. rapa
1.52€
Ex Tax: 1.25€
Ex Tax: 1.25€
Turnip "Bianca Lodigiana".
Early ripe (60-70 days from germination to technical maturity) variety. The root crop is flat-round, fleshy and white, weighing up to 200 g. The pulp is tender, whitish and very juicy.
The variety has high taste qualities. Recommended for consumption fresh, fried, baked, stewed or stuffed.
Agrotechnics.
Sowing in open ground for summer consumption is carried out in April, for autumn-winter - in the first decade of July, to a depth of 2 cm.
In the phase of 1-2 true leaves, seedlings are thinned out, leaving 10 cm between plants.
Harvesting is carried out as the root crops ripen when the diameter reaches 5 cm.
Early ripe (60-70 days from germination to technical maturity) variety. The root crop is flat-round, fleshy and white, weighing up to 200 g. The pulp is tender, whitish and very juicy.
The variety has high taste qualities. Recommended for consumption fresh, fried, baked, stewed or stuffed.
Agrotechnics.
Sowing in open ground for summer consumption is carried out in April, for autumn-winter - in the first decade of July, to a depth of 2 cm.
In the phase of 1-2 true leaves, seedlings are thinned out, leaving 10 cm between plants.
Harvesting is carried out as the root crops ripen when the diameter reaches 5 cm.
* Lingonberries in turnips.
Cut a hole in a peeled and washed large juicy turnip with a knife, grease it with butter and fill it with lingonberries mixed with sugar. Make a flatbread from rye flour, wrap it tightly around the turnips, grease the dough with oil, put it in the oven and bake until done. If you don't have rye flour, you can use foil. Serve warm.
