White turnip with purple collar

According to a very old edition of the Vilmorin guide, this classic of French cuisine originated in Péronne, a village in Picardy crossed by the Somme River. Before reaching us, this variety passed through the southern United States where it has been cultivated since the 19th century.
Highly resistant to cold, the white turnip with a purple collar is sown in August for a harvest approximately 55 days after sowing. The intense sun and heat conditions prevailing in summer negatively affect its flavor. Its creamy white root with a visible purple collar resembles a spinning top. The white flesh tastes best when the root is between 5 and 8 cm in diameter. The roots can be harvested at a later stage, but it is best to do so after a few frosts to increase their sugar levels 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 purées. Its leaves, meanwhile, enhance the flavor of salads and are a worthy substitute for spinach in recipes. In fact, a typical dish from the southern United States called "Southern Greens" is partly made from 'White with Purple Collar' turnip greens!
The worldwide distribution of this ancient variety is beyond doubt, as it is found under various names in France (navet 'Toupie de Péronne'), England ('Purple Top White Globe') and Germany ('Weiße Kugelrunde Violetköpfige Rübe').
Number of days to harvest: 55