Roots are egg-shaped, grow rapidly half out of the ground, ideal for early market bunching before they attain full size. The flesh is very sweet, so mild they can be eaten raw fresh from the garden, also good for pickling. Keeps well; flavor intensifies in storage. Turnips can survive light frosts and cooler temperatures but will bolt in prolonged heat, so more temperate climates are preferable for this plant. White Egg turnips, sometimes called Early White Egg or Snowball, are a favorite for southern growers with their tender, juicy, sweet, white flesh. Very fast growing, a spring crop will be ready for harvest before summer heat kicks in. Roots are harvested when 2–3″ across and 3–4″ tall and will usually poke out of the soil a little bit.