{"title":"Turnips","description":"Turnip variety seeds.","products":[{"product_id":"persil-tubereux-hamburg-ancestral","title":"Hamburg Root Parsley Heirloom","description":"\u003cp\u003e\u003cem\u003ePetroselinum crispum subsp. tuberosum.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe forgotten parsley — the tuberous variant of ordinary parsley, grown not for its leaves (which remain edible but secondary) but for its long white taproot, similar in appearance to a small parsnip. Botanically, it's exactly the same species as Italian parsley and Forest Green curly parsley — \u003cem\u003ePetroselinum crispum\u003c\/em\u003e — simply a variety (var. \u003cem\u003etuberosum\u003c\/em\u003e) selected over generations in Germany and Poland for hypertrophy of the root rather than for luxuriant foliage.\u003c\/p\u003e\n\u003cp\u003eThe name \"Hamburg\" refers to the Hanseatic city of northern Germany, but the variety in fact belongs to a whole Germanic and Eastern European tradition of root parsley, present in Polish, German, Austrian, Czech and Hungarian peasant cuisines since at least the 17th century. In Polish, it's the famous \u003cem\u003epietruszka korzeniowa\u003c\/em\u003e, an indispensable element of the great Polish soups like \u003cem\u003erosół\u003c\/em\u003e (the traditional broth served on Sundays), \u003cem\u003ebigos\u003c\/em\u003e (sauerkraut stew) and \u003cem\u003ezupa pieczarkowa\u003c\/em\u003e (mushroom soup). In German, \u003cem\u003eWurzelpetersilie\u003c\/em\u003e, \"root parsley,\" holds the same essential place in winter soups and peasant stews.\u003c\/p\u003e\n\u003cp\u003eA two-storey plant: dark green flat-parsley foliage (usable like any ordinary parsley for cooking) reaching 30-40 cm tall, and a cream-white taproot buried in the soil, which can measure 15 to 25 cm long by 3 to 5 cm across at full maturity.\u003c\/p\u003e\n\u003cp\u003eRoot flesh firm, dense, pearly white, with a unique flavour: mild, sweet like a tender carrot, with the characteristic herbaceous note of parsley that makes its originality — a cross between parsnip, celeriac and parsley that no other vegetable reproduces exactly. Cook it exactly like a parsnip: roasted in quarters in the oven with oil and thyme, cubed in soups and broths (essential in Sunday Polish \u003cem\u003erosół\u003c\/em\u003e), simmered with other root vegetables in \u003cem\u003ebigos\u003c\/em\u003e or \u003cem\u003ejarzynowa\u003c\/em\u003e (peasant soups), puréed alone or with potato, roasted as garnish for a braised meat. The leaves, secondary, cook exactly like Italian parsley.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Like all parsleys, Hamburg tuberous germinates slowly (14 to 21 days) and demands patience at the start. Direct sowing preferable (the taproot is fragile at transplanting) — early May in Québec, as soon as the soil can be worked, 1 cm deep. Soaking the seeds 4 to 6 hours in warm water significantly accelerates germination. Thin to 8-10 cm in the row after emergence to let the roots form properly. Keep the soil loose and stone-free for straight, smooth roots — any obstacle in the soil makes the root fork, as with parsnip or carrot. Harvest late in the fall, after the first October frosts — like parsnip, Hamburg parsley develops its full sweet flavour only after cold has converted its starches to sugars. Excellent root-cellar keeper, 4 to 6 months in a humid cold room (0-2 °C, 90-95 % humidity).\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Germanic and Eastern European heirloom variety. Biennial — flowering in the second year. Insect-pollinated; crosses with other \u003cem\u003ePetroselinum crispum\u003c\/em\u003e (Italian and curly parsley), so isolate for seed saving if growing several varieties.\u003c\/li\u003e\n\u003cli\u003eHeight: 30 to 40 cm for the foliage. Root: 15 to 25 cm buried in the soil.\u003c\/li\u003e\n\u003cli\u003eMaturity: 90 to 110 days after sowing for the root.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun; part shade tolerated in summer.\u003c\/li\u003e\n\u003cli\u003eLoose, deep, stone-free, well-drained, neutral to slightly alkaline soil. Thin to 8-10 cm in the row.\u003c\/li\u003e\n\u003cli\u003eDirect-sow early May in Québec (seeds soaked 4-6 h). Harvest after the first fall frosts for optimal flavour. Storage 4 to 6 months in a cold humid cellar.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"400","offer_id":42601277784236,"sku":"GC-H-PARROO-400","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"2000","offer_id":42601277817004,"sku":"GC-H-PARROO-2K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"10000","offer_id":42601277849772,"sku":"GC-H-PARROO-10K","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"50000","offer_id":42601277882540,"sku":"GC-H-PARROO-50K","price":48.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/rootparsley.jpg?v=1664221294"},{"product_id":"navet-blanc-purple-top-white-globe-ancestral","title":"Purple Top White Globe Turnip Heirloom","description":"\u003cp\u003e\u003cem\u003eBrassica rapa.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eCommonly called \u003cem\u003erabioles\u003c\/em\u003e in Québec — an essential heirloom variety, grown in North America since at least the 1880s and in European gardens long before. Its silhouette is unmistakable: a perfectly round globe, pearly white below ground, capped with a brilliant purple where it has seen the sun. A visual signature in the harvest basket, and a sweet, mild flesh, almost crunchy when eaten young and raw — grated into a salad with a little salt, it's a revelation.\u003c\/p\u003e\n\u003cp\u003eThe turnip is the discreet companion of traditional Québec cooking — \u003cem\u003epot-au-feu\u003c\/em\u003e, \u003cem\u003eragoût de pattes\u003c\/em\u003e, an October soup when the wind starts to bite. A non-negligible bonus: the tops are delicious, more nutritious than spinach, and cook like cabbage or Swiss chard — two harvests in one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e The turnip hates being transplanted — its taproots hold a grudge. Always sow in place, and resist the temptation to over-fertilize: soil too rich in nitrogen will give you magnificent tops and tiny roots. Better a loose, modest soil well worked in depth. And patience for the fall harvest — the first frosts concentrate the sugars and transform the flavour.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated.\u003c\/li\u003e\n\u003cli\u003eMaturity: 50 to 55 days.\u003c\/li\u003e\n\u003cli\u003eRoot size: 8 to 12 cm across.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun.\u003c\/li\u003e\n\u003cli\u003eLoose, well-drained, slightly acid to neutral soil. Not too much nitrogen. Thin to 10 cm.\u003c\/li\u003e\n\u003cli\u003eDirect-sow, in two possible waves: early spring as soon as the soil can be worked (June harvest), then late July to early August for a fall harvest (the best — improved by light frosts).\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"800","offer_id":42004896350380,"sku":"GC-H-TURPTW-800","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"4000","offer_id":42004896383148,"sku":"GC-H-TURPTW-4K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"20000","offer_id":42004896415916,"sku":"GC-H-TURPTW-20K","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"100000","offer_id":44180315898028,"sku":"GC-H-TURPTW-100K","price":54.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/turnip_a3b418a1-6f07-41ff-bcd2-01b8d6f41c3e.jpg?v=1664221343"},{"product_id":"rutabaga-laurentien-ancestral","title":"Laurentian Rutabaga Heirloom","description":"\u003cp\u003e\u003cem\u003eBrassica napus var. napobrassica.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA genuine Québec heirloom variety — a Canadian selection developed in the first half of the 20th century specifically for the growing conditions of Eastern Canada, and which owes its name to the Laurentian mountains that line the Québec territory north of the Saint Lawrence. Laurentian became for decades THE standard commercial rutabaga variety in Québec and Ontario, and rightly so: robustness, productivity, exceptional storage life, and particularly mild, sweet flavour.\u003c\/p\u003e\n\u003cp\u003eBefore going further, an important botanical clarification: the rutabaga is NOT a turnip. The ordinary turnip belongs to the \u003cem\u003eBrassica rapa\u003c\/em\u003e species, while the rutabaga is a \u003cem\u003eBrassica napus\u003c\/em\u003e var. \u003cem\u003enapobrassica\u003c\/em\u003e — the same species as Red Russian kale. The rutabaga itself is the result of a natural cross that occurred in Europe around the 17th century between cabbage (\u003cem\u003eB. oleracea\u003c\/em\u003e) and turnip (\u003cem\u003eB. rapa\u003c\/em\u003e), giving birth to a new hybrid species with a fleshy root: \u003cem\u003eB. napus\u003c\/em\u003e. The first scientific description comes from the Swiss botanist Caspar Bauhin in 1620, who described it as cultivated in Bohemia. The English name \u003cem\u003eswede\u003c\/em\u003e (\"Swedish\") recalls its early adoption in the Scandinavian countries; the Scots call it \u003cem\u003eneeps\u003c\/em\u003e and serve it traditionally with \u003cem\u003ehaggis\u003c\/em\u003e on Burns Night in homage to the poet Robert Burns.\u003c\/p\u003e\n\u003cp\u003eAn upright-foliage plant of a beautiful blue-green (the leaves resemble those of cabbage more than turnip, reflecting the \u003cem\u003eoleracea\u003c\/em\u003e heredity), forming a globular fleshy root 8 to 12 cm across, 1 to 2 kg at full maturity. The rutabaga's visual signature: a two-tone root, deep purple-violet on the upper half (the part that emerges from the soil and is exposed to the sun) and uniform cream-yellow on the lower half (buried and protected). Flesh of a beautiful yellow-orange, firm, dense, with a particularly mild, sweet flavour — far more complex and deep than that of the ordinary white turnip — with a lightly nutty, earthy note that recalls sweet potato.\u003c\/p\u003e\n\u003cp\u003eA pillar of traditional Québec cooking: \u003cem\u003epurée de rutabaga\u003c\/em\u003e (with butter and nutmeg, sometimes mixed half-and-half with potato), \u003cem\u003ecipaille du Lac-Saint-Jean\u003c\/em\u003e (in cubes in the great traditional oven pot), winter \u003cem\u003esoupe paysanne aux légumes-racines\u003c\/em\u003e, oven-roasted in quarters with maple syrup and thyme, as garnish in traditional Québec salted-beef \u003cem\u003ebouilli\u003c\/em\u003e. Scottish-style in \u003cem\u003ehaggis with neeps and tatties\u003c\/em\u003e. Also excellent raw, grated in salad with carrot, apple and citrus vinaigrette.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Rutabaga is a cool-season plant par excellence — it demands a long growing period but at moderate temperatures. Classic Québec strategy: direct-sow in early June, as soon as the soil is well warmed but before the great heat (ideally, rutabaga begins its life under temperatures of 15-20 °C). Thin to 20 cm in the row after thinning. Harvest after the first fall frosts — exactly like Hamburg tuberous parsley and parsnip; the first October frosts convert starches into sugars and considerably soften the flavour. A rutabaga harvested in early October is good; harvested in late October it's delicious; harvested after several frost nights it's sublime. Like all cabbages, susceptible to the cabbage worm and cabbage fly: insect netting useful from sowing on.\u003c\/p\u003e\n\u003cp\u003eEXCEPTIONAL storage: 4 to 6 months in a humid cold room (0-2 °C, 90-95 % humidity).\u003c\/p\u003e\n\u003cp\u003eQuébec tradition: coat each rutabaga with a thin layer of beeswax to further extend storage to 6-8 months without drying out.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Canadian heirloom variety (20th century). Biennial, flowering in the second year. Insect-pollinated, so crosses with other \u003cem\u003eBrassica napus\u003c\/em\u003e (Red Russian Kale, canola), but NOT with white turnips (\u003cem\u003eB. rapa\u003c\/em\u003e) nor with cabbages (\u003cem\u003eB. oleracea\u003c\/em\u003e).\u003c\/li\u003e\n\u003cli\u003eHeight: 30 to 40 cm for the foliage. Root: 8 to 12 cm across, partially exposed at the soil.\u003c\/li\u003e\n\u003cli\u003eMaturity: 90 to 100 days after sowing.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun; part shade tolerated in summer.\u003c\/li\u003e\n\u003cli\u003eLoose, deep, well-drained, neutral soil. Thin to 20 cm in the row.\u003c\/li\u003e\n\u003cli\u003eDirect-sow early June in Québec. Harvest after the first fall frosts for optimal flavour. Storage 4 to 6 months in a cold humid cellar.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"800","offer_id":42558854398124,"sku":"GC-H-RUTLAU-800","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"4000","offer_id":42558854430892,"sku":"GC-H-RUTLAU-4K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"20000","offer_id":42558854463660,"sku":"GC-H-RUTLAU-20K","price":12.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/rutabaga.jpg?v=1678484987"}],"url":"https:\/\/joualvert.ca\/en\/collections\/turnips.oembed","provider":"Joual Vert","version":"1.0","type":"link"}