Turnip greens are a fast-growing leafy vegetable, prized for their slightly peppery taste and ability to thrive in cooler weather. This dual-purpose crop, the foliage of the turnip plant (Brassica rapa), offers a consistent harvest of tender leaves before the root fully develops. Cultivating turnip greens provides fresh produce in the early spring and extends the harvest well into the fall. This guide offers steps to successfully plant, nurture, and harvest this cool-season favorite.
Preparing the Planting Site and Timing
Turnip greens are a cool-season crop, performing best when temperatures range between 40°F and 75°F. Gardeners typically aim for two planting windows: an early spring crop sown two to four weeks before the last expected frost, and a fall crop started from late summer through early autumn. Avoiding hot summer months is important because heat causes the greens to develop a tougher texture and a bitter flavor.
The planting site should receive full sun, though partial shade is tolerated, especially in warmer climates. Preparing the soil involves loosening it to a depth of eight to twelve inches to allow for proper root development. Turnips thrive in well-draining, loose soil with a pH between 6.0 and 7.5. Incorporating aged compost or other organic matter before planting improves both drainage and nutrient retention.
Detailed Steps for Sowing Turnip Seeds
Turnips are best established by direct sowing into the garden bed, as they do not respond well to transplanting. When selecting seeds, look for varieties specifically bred for greens, such as ‘Seven Top’ or ‘Topper,’ to maximize leaf production. Seeds should be sown shallowly, at a depth of one-quarter to one-half inch, as they require light to germinate.
Sow seeds in rows spaced 12 to 18 inches apart, placing individual seeds about one inch apart within the row. After covering the seeds lightly with soil, consistent watering is necessary to initiate germination, which occurs within five to twelve days. Once seedlings develop their first true leaves and reach about four inches tall, thinning is necessary to ensure adequate space.
For plants grown solely for greens, thin the seedlings to stand two to three inches apart. To thin without disturbing the roots of remaining plants, snip or pinch off the unwanted seedlings at the soil line rather than pulling them out. The small greens removed during thinning are edible and can be used immediately in salads.
Nurturing the Growing Plants
Consistent moisture is necessary throughout the growth cycle to ensure the greens remain tender and sweet. The crop needs about one inch of water per week; allowing the soil to dry out excessively can lead to tough, bitter leaves. Applying water directly to the soil, such as with a soaker hose or drip irrigation, is preferable to overhead watering, which can encourage fungal diseases.
Turnip greens benefit from a nitrogen-rich fertilizer application once the plants are a few inches tall to support foliage development. This side-dressing can be a granular organic fertilizer or a liquid feed like fish emulsion, applied around the plants every three to four weeks. Shallow cultivation is important for weed control, but care must be taken not to disturb the shallow root system.
Common pests like flea beetles and aphids can be managed using organic methods. Floating row covers placed over the plants immediately after sowing prevent pest access. For aphid infestations, which cause leaf discoloration and stunted growth, an insecticidal soap spray or neem oil can be applied.
Techniques for Harvesting Turnip Greens
Turnip greens are a rapid crop, often ready for their first harvest about 30 to 40 days after sowing. The most efficient method for continuous harvesting is the “cut-and-come-again” technique, which allows the plant to produce multiple yields over the season. This involves selecting the largest, outer leaves once they reach a usable size, generally six to ten inches long.
When cutting, use a sharp knife or scissors and remove the leaves near the base of the plant, leaving the central growing point intact. Leaving the inner leaves allows the plant to continue photosynthesizing and encourages new growth for a subsequent harvest in two to three weeks. If the intent is to harvest the turnip root as well, the entire plant must be pulled from the soil, ending the production of greens from that plant. Harvested greens should be washed thoroughly, then used immediately or stored in a plastic bag in the refrigerator for a few days.