According to a very old edition of the Vilmorin guide, this French culinary classic originated in Péronne, a village in Picardy traversed by the Somme river. Before reaching us, this variety passed through the southern United States, where it has been cultivated since the 19th century.

Very cold-hardy, the Purple Top White Globe turnip is sown in August for a harvest approximately 55 days after planting. The intense sun and heat conditions prevalent in summer negatively affect its flavor. Its creamy white root with a distinct purple collar resembles a spinning top. The white flesh tastes best when the root diameter is between 5 and 8 cm. Roots can be harvested at a later stage, but it is best to do so after a few frosts to increase their sugar content and improve their flavor. Even with little maintenance, the root, rich in vitamin C, iron, and calcium, will have crisp, sweet, and juicy flesh. This turnip works wonders in soups, stews, and purees. Its leaves, in turn, enhance the flavor of salads and make a worthy substitute for spinach in recipes. Moreover, a typical Southern US dish called "Southern Greens" partly consists of 'Purple Top White Globe' turnip greens!

The worldwide distribution of this ancient variety is beyond doubt, as it is found under various French names (navet 'Toupie de Péronne'), English ('Purple Top White Globe'), and German ('Weiße Kugelrunde Violetköpfige Rübe').

Days to harvest: 55

Packet of 800 seeds