Turnips, a root vegetable belonging to the Brassica family alongside cabbage and broccoli, offer both a taproot and edible greens. The optimal harvest time depends on which part of the plant is desired. Knowing the specific season ensures the root is sweet and tender, or the greens are mild and succulent, rather than bitter or woody.
The Two Primary Turnip Harvests
The turnip is a cool-weather crop that avoids intense summer heat, resulting in two main growing cycles. The spring crop is planted shortly after the last frost and matures quickly before high summer temperatures. These early turnips produce smaller, more tender roots with a milder flavor profile.
The second and more significant cycle is the fall or winter crop, sown in mid-to-late summer for a harvest extending into early winter. This later planting benefits from the gradual cooling of the season, which is crucial for developing larger, mature roots. Cool weather triggers a physiological response, converting starches into sugars, which substantially enhances the taproot’s sweetness and flavor. The fall crop is the main season for mature turnip roots, especially those destined for storage.
Seasonal Differences Between Roots and Greens
The ideal harvest window for the turnip’s root and its greens operates on different seasonal timelines. The primary goal for the root is to accumulate sugars, which occurs most effectively after exposure to near-freezing temperatures, such as a light frost, in the late fall. Roots harvested during the summer or periods of heat stress are often disappointing, tasting peppery, or developing a woody and pithy texture.
Conversely, the greens are best harvested during the milder conditions of early spring or early fall. Greens grown in intense heat become tough, overly fibrous, and develop a pronounced bitterness. For the best quality, the leaves should be picked when young and tender, ideally before the root has fully matured. If harvested from the fall crop, the tender outer leaves can be stripped away to encourage continued leaf production.
Identifying and Storing Peak Season Turnips
Selecting a peak-season turnip involves assessing the condition of both the root and the attached greens. A high-quality root should feel firm and heavy for its size, indicating high moisture content, and the skin should be smooth with minimal blemishes. If the greens are connected, they should be bright green and crisp; limp or yellowing greens suggest a lack of freshness.
The storage method differs between the two parts of the plant. Mature, late-season roots store well in a cool, dark, and humid environment, such as a root cellar, or in a refrigerator drawer for several weeks. For long-term storage, the greens must be trimmed immediately to prevent moisture loss from the root. The greens are highly perishable and require short-term storage, ideally placed unwashed in a plastic bag or container in the refrigerator to maintain high humidity.
Culinary Use When Turnips are in Season
The distinct seasonal qualities of the turnip dictate the most suitable culinary applications. Fall and winter roots are dense and naturally sweet due to cold exposure, making them ideal for cooking methods that highlight their robustness. These methods include prolonged roasting, mashing with butter, or slow-cooking in stews and braises.
The tender greens available in spring or early fall require minimal preparation to preserve their delicate texture and milder flavor. These younger leaves are best suited for quick methods like sautéing with garlic or blanching briefly. Their mildness allows them to be used raw in mixed green salads or shredded for slaws.