Turnip greens are a popular cool-weather crop throughout the Southern United States, providing a delicious harvest outside the intense summer heat. Successful cultivation requires precise timing and site preparation, which is crucial given the South’s variable climate. This guide focuses on the specific methods and planting windows necessary to grow tender, flavorful turnip greens across the region.
Optimal Planting Times in the Southern Climate
The most reliable window for planting turnip greens in the South is during the late summer and early fall for a harvest throughout the cooler months. Turnips prefer a soil temperature range of 40°F to 75°F for optimal growth and a sweeter flavor profile. Planting should be timed about 8 to 10 weeks before the average date of the first severe frost in your specific region, allowing the plants to mature before a hard freeze.
The fall crop is preferred because decreasing day length and cooling temperatures naturally encourage the plant to produce sweeter leaves and roots. For gardeners in the Deep South (like Zones 9 and 10), planting can extend from late August through October, sometimes allowing for near-continuous harvest into early winter. Conversely, the Upper South must aim for an earlier planting, often in August or early September, to ensure maturity before temperatures drop too low.
Spring planting presents a narrower window, requiring seeds to be sown two to three weeks before the average last spring frost date. The goal is to maximize growth during the short cool period, as rising temperatures trigger “bolting.” Bolting causes the plant to prematurely flower and seed, making the greens tough and bitter. This spring season ends abruptly when temperatures consistently climb above 75°F.
Preparing the Planting Site and Soil
Turnip greens thrive in a location that receives full sun, though they can tolerate slight afternoon shade in the South’s intense heat. Proper soil preparation is necessary to support the rapid growth required for tender leaves, especially since turnips do not transplant well and are best direct-sown. The soil must be loose and well-draining to a depth of 10 to 15 inches, which may require breaking up heavy clay soil with substantial organic matter.
Incorporating aged compost or well-rotted manure improves both drainage and water retention, which is necessary for consistent moisture. Turnips prefer a slightly acidic to neutral soil pH, ideally ranging from 5.5 to 6.8. The soil needs adequate nitrogen for lush greens, but excessive nitrogen should be avoided, as it can hinder root development if you also plan to harvest the turnips.
Sowing Seeds and Initial Thinning
Turnip seeds should be sown directly into the prepared garden bed at a shallow depth of about one-quarter to one-half inch. For planting in rows, space the lines 12 to 18 inches apart to allow for airflow and easy maintenance. Seeds can be placed approximately one inch apart initially, as they germinate quickly, often within four to fourteen days.
The practice of thinning the young seedlings is necessary for successful growth and prevents overcrowding, which can stunt both root and leaf development. Once the seedlings reach a height of three to four inches, they must be thinned to their final spacing. If the goal is large roots along with greens, thin the plants to a final spacing of four to six inches apart. For maximum green production, a closer spacing of two to three inches is acceptable.
Harvesting Strategies for Greens and Roots
Turnip greens are dual-purpose plants, offering both the leafy tops and the swollen taproots, and the harvest strategy depends on which product is prioritized. Greens can be harvested as early as 30 to 40 days after planting, when the leaves are young and tender. A continuous supply can be maintained using the “cut-and-come-again” method. This involves snipping the outer leaves when they reach a usable size (typically 10 to 12 inches) while leaving the central growing point intact.
This selective harvesting ensures the plant can continue to photosynthesize and fuel the growth of the inner leaves and the root below ground. If harvesting the entire plant, the greens should be cut about two inches above the base, which often allows for a second flush of tender leaves to regrow in the cool weather. Turnip roots are generally ready for harvest in 50 to 60 days, when the exposed crowns are about two to three inches in diameter.
A significant advantage of fall planting is that a light frost improves the flavor of both the greens and the roots by converting starches into sugars. However, all roots should be pulled from the soil before a prolonged, hard freeze to prevent cracking and rotting. Harvesting the greens earlier and more aggressively will slow the growth of the root, so gardeners must balance their desire for large tops against robust root development.