Turnips are a fast-growing, dual-purpose crop popular among Arkansas gardeners for their leafy greens and fleshy roots. Successful cultivation depends heavily on precise planting timing to avoid extreme heat. Getting the right start allows this cool-season vegetable to mature during the mild, cool weather it prefers, which improves both yield and flavor.
Timing the Arkansas Turnip Seasons
The most reliable time to plant turnips in Arkansas for a high-quality root harvest is during the late summer and early fall. Planting should occur between mid-August and mid-September, allowing the crop enough time to mature before the first hard freeze. Roots develop best during the cooling temperatures of autumn, as a light frost improves the turnip’s sweetness and texture.
A spring crop is possible, but it is less reliable for robust root development due to the state’s rapid transition to summer heat. Turnip seeds can be sown as soon as the soil is workable in late February or March, typically after the last expected winter freeze. This early start ensures plants complete their 40-to-60-day growing cycle before temperatures consistently climb above 70°F. If the weather becomes too warm, roots can become woody and bitter, and the plant may prematurely “bolt.”
For a continuous supply of greens, gardeners can use successive plantings, sowing a new batch of seeds every ten days during the spring window. This maximizes the harvest period before heat stress becomes too great. The fall season is the preferred period, often yielding a larger, higher-quality harvest that can be used fresh or stored throughout the winter.
Essential Soil and Site Preparation
Turnips perform best when planted in a site that receives full sun, requiring at least six hours of direct sunlight daily for healthy growth. They need a well-drained, loamy soil composition, which allows the developing root to expand without obstruction. Heavy clay or overly sandy soils can be amended by incorporating organic matter, such as compost or aged manure, to improve drainage and nutrient retention.
The ideal soil environment for turnips is slightly acidic to neutral, with a pH range of 6.0 to 7.0. Since many native Arkansas soils tend to be acidic, a soil test is recommended to determine if lime amendments are necessary. Turnips require adequate phosphorus and potassium for robust root growth, so a balanced, low-nitrogen fertilizer should be mixed into the soil before planting. Avoid excessive nitrogen, as it encourages leafy top growth at the expense of root development.
Sowing and Thinning for Optimal Yields
Turnips are best grown by direct-seeding into the prepared garden bed, as they do not transplant well due to their quick germination and taproot structure. Seeds should be sown shallowly, approximately one-quarter to one-half inch deep, and lightly covered with soil. Rows should be spaced 12 to 24 inches apart to allow for cultivation and air circulation as the plants mature.
The most important step after germination is thinning, which prevents overcrowding that results in small, malformed roots. Once seedlings reach two to four inches in height, they must be thinned so that four to six inches remain between each plant. The plants removed during thinning can be harvested and used as young, tender greens. Maintaining consistent soil moisture is necessary throughout the growing period, as irregular watering can stress the plants and cause the roots to become tough.
Recommended Varieties and Harvesting
Selecting the right turnip variety can significantly impact success, particularly given Arkansas’s potential heat fluctuations. The ‘Purple Top White Globe’ is a general-purpose cultivar widely recommended for its reliability, producing both good greens and attractive purple-and-white roots. For those prioritizing greens, varieties such as ‘Seven Top’ and ‘Alltop’ are grown primarily for their vigorous foliage production.
Turnip greens can be harvested continuously, starting about four to six weeks after planting, by picking the outer leaves and leaving the central bud to encourage further growth. The roots are typically ready for harvest in 40 to 60 days, once they reach a diameter of two to three inches. Harvesting them when they are medium-sized ensures they remain mild and tender, as older turnips can become tough and develop a woody texture.