{"id":393,"date":"2013-12-13T00:08:16","date_gmt":"2013-12-13T05:08:16","guid":{"rendered":"https:\/\/www.lasocietedesplantes.com\/index.php\/\/produit\/navet-noir-long-de-pardailhan\/"},"modified":"2026-06-28T14:06:12","modified_gmt":"2026-06-28T18:06:12","slug":"long-black-turnip-from-pardailhan","status":"publish","type":"product","link":"https:\/\/www.lasocietedesplantes.com\/en\/produits\/navet-noir-long-de-pardailhan\/","title":{"rendered":"Long Black turnip from Pardailhan - organic"},"content":{"rendered":"
Sow mid-July to 2nd week of August for harvesting in October and November. Keeps well. Sow 1 cm deep, in rows 30 cm apart. Thin to 6-10 cm along the row.<\/p>\n
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Brassica rapa, Brassicaceae<\/strong><\/p>\n
The 'Noir Long de Pardailhan' turnip, from the 'Noir Long de Caluire' variety, has been the pride of the inhabitants of Pardailhan (a clay-limestone plateau in Languedoc) since the 18th century. It is long (15 to 25 cm), with black skin and delicate, sweet white flesh. Its taste is reminiscent of hazelnut or pine nut. It has a powerful, peppery aroma. Try it raw, grated into salads or cooked as it is in its place of origin: cut lengthwise along the fibers and caramelized, saut\u00e9ed raw in goose fat with a little sugar. Sow in mid-July for harvest in October. Keeps well.<\/p>\n