Turnips, a nutritious root vegetable, is gaining popularity among farmers and consumers due to their short growing cycle and high nutritional value.
Swizen Wamala, a well-known commercial farmer in Kyarutale Village, Kagadi district, has been cultivating turnips for three years and shares insights on how to successfully grow them.
According to Wamala, turnips are an excellent crop for farmers looking for quick yields and a reliable source of income.
“Turnips grow fast and are ready for harvest within 40 to 60 days. They require minimal inputs, making them an attractive option for both small-scale and commercial farmers,” he explains.
These root vegetables are rich in vitamins C and K, fiber, and essential minerals, making them a highly sought-after food item in local markets.
Ideal conditions for growing turnips
Gideon Zakke, an agronomist says turnips thrive best in cool weather, making them ideal for planting during the rainy season.
“Turnips perform well in temperatures between 10°C and 24°C. They need well-drained, fertile soil with a pH of 5.5 to 6.8,” he advises.
“To prepare the land, farmers should plough and loosen the soil to allow for proper root development. Adding organic matter, such as compost or well-decomposed manure, enhances soil fertility and moisture retention, both of which are crucial for optimal turnip growth.”
Planting turnips
Wamala explains that turnips can be grown from seeds, which should be sown directly into the soil.
“I usually plant my turnip seeds about 1 cm deep and space them 5 to 10 cm apart to allow enough room for the roots to expand. Farmers should ensure the soil remains moist but not waterlogged to encourage proper germination,” he says.
He says seedlings typically emerge within five to ten days, depending on soil temperature and moisture levels.
“It’s important to thin out weaker seedlings once they reach a height of a few centimeters to ensure that the remaining plants develop into healthy roots,” Wamala advises.
Maintaining turnip crops
Proper maintenance is key to achieving high yields. Zakke recommends regular watering, especially during dry periods, to prevent the roots from becoming tough and woody.
“Consistent moisture is essential, but overwatering can lead to root rot. Farmers should aim for deep but infrequent watering,” he notes.
Weeding is another critical aspect of turnip farming. “I weed my fields regularly to prevent competition for nutrients,” Wamala says.
“Mulching with grass or leaves can also help retain soil moisture and suppress weed growth. Pest control is necessary to prevent damage from insects like aphids and flea beetles.”
Zakke suggests using organic pesticides or neem-based solutions to keep these pests at bay.
“Crop rotation is another effective method to reduce pest infestations and soil-borne diseases,” he adds.
Harvesting and market demand
Turnips are typically ready for harvest within six to eight weeks. “The best time to harvest is when the roots are about 5 to 10 cm in diameter,” Wamala explains. Overgrown turnips tend to become fibrous and lose their sweet, mild flavour.
At Nakasero market, vendor Gladys Namutebi highlights the increasing demand for turnips.
“Many people buy turnips for salads, soups, and stews. The key to selling them well is proper handling and storage,” she says.
Wamala says freshly harvested turnips should be cleaned and stored in a cool, dry place to maintain their quality.
Namutebi advises that vendors should remove the leaves before storing turnips, as the greens draw moisture from the roots, causing them to shrink.
“I also recommend keeping them in perforated plastic bags to maintain freshness while allowing for air circulation,” she adds.
