NOIR DE PARDAILAN SEEDS

Brassica rapa

An old French turnip beloved by foodies and lionized by the Slow Food movement. The rough black skin and starchy white flesh are unique among turnips currently available to gardeners, but in the 19th century Vilmorin listed several grey and black skinned sweet turnips. These became much less common in Europe after World War II, with most varieties unfortunately lost to time.

Typically described as having a “chestnut" texture and flavor, the flesh of these roots is indeed sweeter and fluffier than what most Americans expect of turnips, although they have some qualities in common with a good rutabaga. Having virtually no trace of funk, these turnips are wonderful for roasting, braising, or gently frying in duck fat. Properly grown and prepared, there is really no root vegetable quite like them.

In a cruel affront to Midwestern gardeners, Noir de Pardailhan absolutely must be grown in a long cool autumn or mild winter. Spring sown crops will always disappoint. In the Northeast these seeds should be sown in August into September and harvested just as the first hard freeze threatens. Roots will keep for many weeks in the cellar or refrigerator. They will also keep for some time in the garden given heavy mulch to prevent the soil from freezing, although they are not so hardy as parsnips and salsify. Gardeners in the Pacific Northwest and Northern California are encouraged to experiment with sowing these seeds in low tunnels in early winter.

Packet contains around 300 seeds.