May and autumn turnips are among the oldest cultivated root vegetables of Europe and West Asia. Early forms emerged from wild beet relatives and were already used and refined by ancient cultures. Over regional cultivation and trade routes, numerous types developed over time, differing in shape, colour and flavour. Their diversity ranges from tender, early‑ripening May turnips to aromatic, round or elongated autumn turnips, including white, yellow or violet‑tinged variants.

In subtropical climates, May and autumn turnips thrive particularly well during the milder seasons, as they prefer balanced conditions and sufficient moisture. Even under warmer conditions, they can be grown reliably with adequate watering. In temperate regions, all of our traditional and historically preserved open‑pollinated varieties perform consistently, as they grow reliably almost year‑round—especially in cooler temperatures—and form uniform, aromatic roots. May and autumn turnips show strong ecological adaptability and can be cultivated successfully in many climate zones when timed correctly.