Turnip greens are the leafy tops of the turnip plant, Brassica rapa, and are a highly prized cool-season vegetable. They are a fast-growing crop, allowing for a quick turnaround from seed to plate. With the right conditions, this fast-paced growth cycle means gardeners can enjoy multiple harvests within a single growing season.
Expected Timeline for Turnip Greens
The time it takes to harvest turnip greens generally falls between 30 and 60 days from planting. Many fast-growing varieties, especially those bred specifically for their foliage, are ready for a light, initial harvest in as little as five to seven weeks.
The duration of the growing period depends on the gardener’s ultimate goal. If the intent is to harvest only the greens, the process is quicker, allowing harvest while the leaves are young and tender. However, if the gardener plans to wait for the edible turnip root to fully develop, the overall time commitment increases to approximately 50 to 70 days. This longer period is necessary for the root to reach a usable size below the soil surface.
Essential Growing Conditions for Rapid Development
Achieving the fastest possible growth depends on providing optimal environmental conditions that favor leaf expansion. The soil must be loose, well-draining, and rich in nitrogen, as this nutrient directly fuels the production of lush foliage. A soil pH that is slightly acidic to neutral, ideally ranging between 5.5 and 7.5, provides the best uptake of nutrients for the plants.
Temperature regulation is important because turnip greens are a cool-season crop, thriving in temperatures between 40°F and 75°F. Planting must be timed to avoid the heat of summer. Excessive warmth causes the plant to “bolt,” or prematurely flower and set seed. Bolting diverts the plant’s energy away from leaf production, making the remaining greens tough and bitter.
Turnip greens need a minimum of six hours of direct sunlight each day to support their rapid growth cycle. Consistent, steady moisture is also important throughout the growing period. The soil should be kept lightly moist, typically requiring about one inch of water per week. Inconsistent watering or allowing the soil to dry out contributes to bitter-tasting leaves and can stunt growth.
Harvesting Methods for Maximum Yield
Once the leaves are ready, the harvest method can extend the yield throughout the season. Leaves are typically ready to be picked when they reach a height of between four and six inches. Harvesting the leaves when they are young and tender results in the best flavor.
Harvesting Techniques
The most effective technique for maximizing yield is the “cut-and-come-again” method. This involves selectively removing the larger, outer leaves while allowing the smaller, central leaves and the growth point to remain intact. Leaving the growing crown undisturbed encourages the plant to continually produce new leaves for subsequent pickings.
Alternatively, the entire plant can be pulled from the ground, which is often done when harvesting the root along with the foliage. If the outer leaves are cut, leaving approximately two inches of foliage above the soil line, a fresh flush of tender leaves can often be harvested again within two to three weeks. This allows the gardener to enjoy greens for a longer period until a hard freeze ends production.