How to Grow Turnips and Parsnips in Utah: Varieties, Planting, and Care
Turnips and parsnips are hardy, cool-season root crops that grow beautifully in Utah's spring and fall gardens. Turnips are fast and forgiving, producing crisp, mildly peppery roots in as little as 45-60 days, with nutritious greens that are delicious sautéed. Parsnips take longer — about 100-120 days — but reward patient gardeners with sweet, nutty, cream-colored roots that are superb roasted, and their flavor actually improves after a frost, which converts starches to sugars. Both crops tolerate cold and light frost, grow well in Utah's alkaline soil, and store for months, providing fresh vegetables through the winter. This guide covers the best turnip and parsnip varieties for Utah, when and how to plant, thinning and spacing, watering and feeding, common pests and diseases, harvesting and storing, and how to grow them in spring and fall. Whether you are a beginning gardener or a seasoned grower, turnips and parsnips are dependable, productive, and delicious additions to the Utah garden.
Best Turnip Varieties for Utah
Turnips come in many varieties, and most grow quickly and reliably in Utah. Purple Top White Globe is the classic all-purpose turnip — white roots with purple shoulders, crisp and mildly sweet, maturing in about 55 days. Tokyo Cross is a fast, early variety that matures in just 35-40 days and produces smooth, white, mild roots that resist becoming woody. Hakurei, a Japanese salad turnip, is exceptionally sweet and tender, eaten raw or lightly cooked, and matures in about 40 days. Golden Ball produces sweet, golden-yellow roots with a mild flavor. Scarlet Queen has beautiful red-skinned roots with white flesh. For Utah, choose fast-maturing varieties that finish before summer heat, and plant them in early spring and again in late summer for fall harvest. Turnip greens are also delicious — varieties like Seven Top and Alltop are grown specifically for their nutritious, flavorful greens. In Utah's cool seasons, turnips grow quickly and reliably, providing crisp roots and tender greens. With the right varieties and timing, turnips are one of the easiest and most productive crops in the Utah garden.
Best Parsnip Varieties for Utah
Parsnips are slow-growing but rewarding, and a few varieties perform well in Utah. Hollow Crown is the classic heirloom parsnip — long, smooth, cream-colored roots with excellent flavor and good cold tolerance, maturing in about 105 days. Harris Model is a reliable variety with smooth, uniform roots and a sweet, nutty flavor. All American is a vigorous variety that produces large, sweet roots and is well suited to cooler climates. Javelin is a newer hybrid that matures earlier, in about 95 days, with smooth, tender roots. For Utah, choose varieties that mature in 95-110 days and plant them in spring so they mature in the cool days of fall, after frost has sweetened them. Parsnips need deep, loose, rock-free soil to develop long, straight roots; in Utah's clay soils, raised beds or deeply amended beds produce the best roots. Parsnips are among the most cold-hardy vegetables and can be left in the ground over winter in Utah, harvested as needed, since frost improves their sweetness. With the right variety and deep, loose soil, parsnips produce sweet, delicious roots in the Utah garden.
When and How to Plant Turnips and Parsnips in Utah
Turnips and parsnips are cool-season crops that thrive in Utah's spring and fall. For turnips, sow seeds directly in the garden as soon as the soil can be worked — late March to mid-April — and again in late July to mid-August for a fall crop; turnips mature in 40-60 days. For parsnips, sow seeds in early spring, as soon as the soil can be worked, since they need a long season; parsnips mature in 95-110 days and are harvested in fall. Both crops prefer full sun and grow best in loose, well-drained soil amended with compost, with a pH of 6.0-7.0. Sow seeds one-quarter to one-half inch deep, spacing turnips 2-4 inches apart and parsnips 3-4 inches apart in rows 12-18 inches apart. Thin seedlings to the proper spacing for well-formed roots. Parsnip seeds germinate slowly and unevenly, so keep the soil consistently moist and be patient; some gardeners plant radishes as a marker crop in the same row. In Utah's dry climate, consistent moisture is essential for smooth, tender roots. With proper timing and spacing, turnips and parsnips grow reliably in Utah gardens.
Watering, Feeding, and Caring for Root Crops
Turnips and parsnips need consistent moisture to develop smooth, tender roots. Water deeply about 1 inch per week, and more often during hot, dry Utah spells; uneven watering causes roots to become woody, cracked, or overly pungent. Drip irrigation and mulching with straw or compost help maintain steady soil moisture and suppress weeds. Fertilize lightly at planting with compost or a balanced fertilizer — root crops need moderate fertility, and too much nitrogen produces lush tops at the expense of roots. Keep the bed weed-free, since weeds compete for water and nutrients; shallow cultivation avoids damaging the roots. As roots mature, they may push up out of the soil — this is normal for turnips, and the exposed shoulders are fine. Parsnips grow slowly and need patience; keep the soil consistently moist through their long season. In hot weather, turnips grow quickly to maturity and should be harvested promptly before they become woody. Consistent moisture, moderate feeding, and timely harvest are the keys to sweet, tender turnips and parsnips in Utah. Both crops grow best in cool weather, so plant them for spring and fall harvests.
Common Pests and Diseases of Turnips and Parsnips in Utah
Turnips and parsnips are relatively trouble-free, but a few pests and diseases affect them in Utah. Flea beetles make small shot holes in young leaves, especially in spring — row covers protect seedlings until they establish. Aphids may cluster on new growth and can be washed off or treated with insecticidal soap. Cabbage maggots and root maggots can tunnel into roots, especially in cool, damp springs — rotate crops, avoid fresh manure, and use row covers. Cutworms may sever young seedlings at the soil line; use collars and keep the bed weed-free. Leaf miners tunnel inside leaves, creating pale winding trails; remove affected leaves and use row covers. Damping-off, a fungal disease, can kill seedlings in cool, wet soil; plant in well-drained soil and avoid overwatering. Clubroot, which affects brassica relatives of turnips, causes swollen roots and stunted growth — rotate crops and maintain proper soil pH. In Utah's dry climate, many fungal diseases are less severe, and healthy, fast-growing plants outgrow most pest damage. Keep the garden clean, rotate crops, and plant at the right times. With simple precautions, turnips and parsnips grow quickly and reliably in Utah gardens.
Harvesting and Storing Turnips and Parsnips
Harvest turnips when they reach 2-3 inches in diameter, typically 40-60 days after sowing; young turnips are the sweetest and most tender. Pull them when soil is moist, and twist off the tops, leaving about an inch of stem. Turnip greens are delicious and nutritious — use the thinnings in salads, and harvest outer leaves from mature plants. Harvest parsnips in fall after frost, when the roots are 1-1.5 inches in diameter and at least 8 inches long; frost sweetens them by converting starches to sugars. Parsnips can be left in the ground over winter in Utah and harvested as needed, or dug and stored. Turnips store for several weeks in the refrigerator in a plastic bag, and parsnips store for months in a cool, humid place — a root cellar, refrigerator, or buried in damp sand. Both crops tolerate fall frost, and in Utah, fall-grown roots are often the sweetest. For the best quality, harvest turnips and parsnips promptly and use them fresh or store them properly. With quick growth, easy care, and long storage, turnips and parsnips are among the most dependable crops in the Utah garden.
When should I plant turnips and parsnips in Utah? Sow turnips in late March to mid-April for spring and again in late July to mid-August for fall. Sow parsnips in early spring for a fall harvest.
Why are my turnips woody or too hot? Heat, drought, or leaving them in the ground too long makes turnips woody and pungent. Harvest promptly, keep soil moist, and grow them in cool seasons.
Why are my parsnips not sweet? Parsnips need frost to convert starches to sugars. Harvest after fall frost, or leave them in the ground over winter for the sweetest roots.
Why are my parsnips forked or misshapen? Rocky or compacted soil causes forked roots. Grow parsnips in deeply prepared, rock-free soil or raised beds for straight roots.
Can I eat turnip greens? Yes — turnip greens are delicious sautéed or in salads and are even more nutritious than the roots. Harvest outer leaves while plants grow.
How long do parsnips store? Parsnips store for months in a cool, humid place like a root cellar or refrigerator, or they can be left in the ground over winter and harvested as needed.