Regrowing produce from kitchen scraps is a popular way to cultivate fresh food at home. When applied to root vegetables like the turnip, this technique primarily generates a continuous supply of fresh, tender turnip greens. While the mature, fleshy root of the turnip is not typically reproduced through this method, the resulting leafy growth offers a peppery, nutritious addition to salads and cooked dishes. The focus is on maximizing the yield of greens, which are often ready for harvest much sooner than a root grown from seed.
Preparing the Turnip Crown for Regrowth
Begin by selecting a healthy, firm turnip that shows no signs of mold or soft spots. Ideally, choose one that still has small leaf nodes or traces of green growth at the top. Use a clean, sharp knife to make a horizontal cut across the turnip, leaving approximately one inch of the root material attached to the crown.
This remaining inch of root provides the energy and structure needed to support the initial development of new leaves and roots. The severed surface should be clean and level so the crown sits flat in the water. If present, small leaf stubs at the top can be trimmed back slightly to focus the plant’s energy on new growth.
Water Propagation: Sprouting the Greens
Initiate root and shoot development using a shallow water bath. Place the cut turnip section, cut-side down, into a clear dish or container. The water should only cover the bottom half-inch to one inch of the crown, ensuring the cut surface is wet but the area where new leaves emerge remains above the waterline. Keeping the top dry helps prevent rot or mold from developing.
Place the container in a bright location that receives plenty of indirect sunlight. Within a week, the turnip should begin to sprout small, white roots from the bottom and new green shoots from the top. The water must be changed daily or at least every two to three days to maintain a healthy environment.
Transplanting and Harvesting Turnip Greens
Once the crown has developed strong, visible roots and the new leaves are a few inches tall, transplant it into a container with drainage holes. Fill the container with a well-draining potting mix. When planting, position the turnip crown so the top edge—the original cut line—is just barely above the soil surface.
Keep the soil consistently moist but never soggy, as waterlogged conditions can lead to root rot. Place the container in a location that receives full sun or the brightest light possible to encourage vigorous leaf production.
The primary yield from this method will be the greens, as the energy stored in the original root is usually insufficient to produce a new, full-sized turnip bulb. Greens are ready for harvest when they reach about four to six inches in height. To ensure the plant continues to produce, employ the “cut-and-come-again” harvesting technique.
This involves using clean scissors or snips to remove the outer leaves near the base, while making sure the central growing point remains intact. This method allows the plant to quickly generate new leaves from the center, providing a continuous harvest of tender greens over several weeks. Harvesting the leaves regularly, when they are young, also ensures the mildest flavor, as older leaves can become tougher and more bitter.