Turnip greens are a popular, nutritious, and fast-growing addition to any garden, offering a distinct, peppery flavor that thrives in cooler weather. For a successful harvest, timing the planting correctly is paramount, especially in Tennessee, which presents a variety of microclimates and growing seasons. Understanding the specific environmental needs of this cool-season crop is the first step toward tender, flavorful greens.
Understanding Tennessee’s Climate Factors
Successful turnip green cultivation depends on avoiding the extreme heat of summer. The optimal temperature range for the best growth and leaf quality is consistently between 40°F and 75°F. Turnip seeds germinate in soil temperatures as low as 40°F, but they thrive when the soil warms into the 60°F to 70°F range.
Tennessee’s geography spans USDA Hardiness Zones 6 to 8, meaning the planting window varies significantly across the state. This variation is defined by the average last spring frost and the average first fall frost dates. West Tennessee, including the Memphis area, often sees its last spring frost earlier than the higher elevations of East Tennessee.
The main challenge for spring planting is the rapid onset of high temperatures. When temperatures consistently rise above 75°F, the turnip plant undergoes bolting, sending up a flower stalk to produce seeds. Bolting causes the leaves to become tough, strong-flavored, and bitter, halting the production of tender greens. Knowing specific regional frost dates is a more reliable measure than a calendar date for achieving a quality harvest.
Specific Planting Schedules for Turnip Greens
The best strategy for planting turnip greens involves two distinct windows to maximize cool growing periods. The most successful crops are achieved in the fall, but a short spring harvest is possible with careful timing. Turnip seeds should be directly sown into the garden, as they do not transplant well.
Spring Planting
To secure a spring harvest, sow turnip seeds four to six weeks before your area’s average last spring frost date. In warmer West Tennessee, this window opens as early as late February. In the cooler, higher elevations of East Tennessee, planting may not occur until mid-March or early April. The goal is to allow the plants to mature fully before daytime temperatures consistently exceed 75°F.
For a continuous supply of greens, gardeners can employ succession planting, sowing small batches of seed every two to three weeks. This practice should continue until the weather forecast indicates a sustained period of high heat, typically around late May. Once the heat arrives, plants should be harvested quickly to avoid bitterness and bolting.
Fall Planting (Primary Season)
The fall season is the preferred and most reliable time to grow turnip greens because cooling temperatures improve the flavor and texture of the leaves. To calculate the fall planting date, count back eight to ten weeks from your area’s average first fall frost date. This period allows the plants time to reach maturity before a hard freeze.
For much of Middle and East Tennessee, the first frost often occurs in late October, meaning fall planting should begin in late July through August. In warmer, western parts of the state, planting can be extended into September. Cooling autumn nights, particularly when temperatures dip into the 40s, enhance the greens’ natural sweetness, resulting in a superior flavor profile.
Essential Growing Care and Harvesting
Once seeds are sown, attention shifts to providing the right growing conditions for tender, rapid growth. Turnip greens grow best in loose, well-drained soil rich in organic matter. A soil pH between 6.0 and 6.8 is suitable for vigorous leaf production.
The plants require full sun to partial shade, needing at least three hours of direct sunlight daily. Consistent moisture is paramount; fluctuations in water supply can stress the plants, leading to tough leaves and poor flavor. Gardeners should avoid using excessive nitrogen fertilizer, which can encourage lush leaf growth at the expense of quality and may contribute to bitterness.
Harvesting the greens correctly ensures a sustained yield from each plant. Begin harvesting when the outer leaves reach six to eight inches in height. The recommended method is to cut only the larger, outer leaves about two inches above the soil line, leaving the central growing point intact. This technique allows the plant to produce a new flush of tender leaves for subsequent pickings, often until a hard freeze ends the season.