Herb: Stubble Turnip

Latin name: Brassica rapa oleifera

Synonyms: Brassica campestris oleifera, Brassica rapa rapifera

Family: Cruciferae

Edible parts of Stubble Turnip:

Root - cooked. Similar in taste to the garden turnip but a bit coarser, the young roots can be grated and used in salads whilst older roots are best cooked and used as a vegetable. They are usually available from the autumn until early spring and can be left in the ground in all but the coldest winters. Leaves - raw or cooked. A bit on the coarse side, though the young leaves can be added in moderation to salads whilst older leaves make an acceptable vegetable. An edible oil is obtained from the seeds.

Description of the plant:


90 cm
(2 feet)

Habitat of the herb:

Not known in the wild.

Other uses of Stubble Turnip:

A good green manure crop. Fast growing and quickly producing a good bulk, the leaves die down in severe winters.

Propagation of the herb:

Seed - sow in situ from March to July. A late July sowing produces a worthwhile bulk to dig in during October.

Cultivation of Stubble Turnip:

Not known in the wild.

Medicinal use of the herb:

None known

Known hazards of Brassica rapa oleifera:

None known

Plant information taken from the Plants For A Future.