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Even poor gardeners can grow the rich-in-vitamins turnip.(Originated from Knight-Ridder Newspapers)

Knight Ridder/Tribune News Service

| March 14, 1996 | Wills, Paul | COPYRIGHT 1996 McClatchy-Tribune Information Services. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)Copyright

The turnip is not the food fad it was 300 years ago when it even became an art form, but it still finds a welcome in the garden and on the table.

This ancient vegetable is valued not only for its roots but also for its leaves. The greens are an excellent source of vitamins and minerals, including calcium.

In addition, turnips are so undemanding that even the rankest beginner can grow them and almost any soil suits them.

Like mustard, cabbage, and other members of their family, turnips do best in cool weather, and seeds should be sown around the time of your area's last average killing frost.

Some varieties you can plant will reach usable size in about five weeks. Harvested as one-inch rootlets, they have a mild and spicy taste different from mature turnips.

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