Turnips, a member of the Brassica rapa species, are a cool-weather crop prized for both their nutritious leafy greens and their fleshy roots. Successful cultivation in Texas depends on precise timing, as the state’s vast size encompasses varied climates that quickly shift from mild to intense heat. Planting turnips at the wrong time risks the plant bolting, or prematurely flowering, which causes the roots to become woody and bitter.
Regional Planting Schedules Across Texas
The vast geographical area of Texas requires planting times to be broken down by distinct climate zones. Turnips thrive in temperatures between 40 and 75 degrees Fahrenheit, making fall and winter the most productive seasons. For a fall crop, sow seeds 8 to 10 weeks before the average first hard frost date.
In the Texas Panhandle and far West Texas (Region I), which experience the earliest freezes, the fall planting season runs from mid-August through early September. North Central Texas (Region II), including the Dallas-Fort Worth area, allows planting from late August to mid-October.
Central Texas (Region III), encompassing cities like Austin and Waco, has a later average first frost. Planting is possible from mid-September through early November. The Gulf Coast and South Texas (Regions IV and V), such as Houston and San Antonio, offer the longest growing season. Planting is permitted from mid-August through mid-December, allowing for a continuous winter harvest.
Spring planting is less reliable across Texas due to the rapid onset of summer heat. It is possible in Central and North Texas from mid-February to early March, about two weeks before the last expected frost.
Soil Requirements and Site Preparation
Turnips require deep, loose, and fertile soil for unrestricted root development. The ideal structure is a sandy loam that drains quickly but retains consistent moisture. Heavy clay soils, common across Texas, must be amended with organic matter, such as compost, to improve drainage and aeration.
A soil pH ranging between 6.0 and 6.8 is recommended for optimal nutrient uptake and disease prevention. Testing the soil before planting guides whether lime or sulfur is needed to adjust the pH. Turnip sites require full sun exposure (at least six hours daily). Light afternoon shade can be beneficial during the intense Texas heat of the late summer planting period.
Sowing Seeds and Initial Thinning
Turnips are best established by direct sowing, as the root vegetable does not tolerate transplanting well. Seeds should be planted about one-half inch deep and covered lightly with soil or fine compost to ensure good seed-to-soil contact. They can be planted in rows spaced 12 to 18 inches apart or broadcast across a wide bed.
The seeds must be thoroughly watered immediately after planting to initiate germination. Once seedlings emerge and reach about three inches, thinning must occur. This involves removing weaker plants to leave the strongest seedlings spaced two to four inches apart. This spacing provides ample room for the roots to develop fully. The initial thinnings are typically tender enough to be harvested and used as turnip greens.
Harvesting Timing and Techniques
Turnips offer a dual harvest, with the greens and the roots maturing on different timelines. Turnip greens can be harvested first, often within four to six weeks after sowing. When collecting greens, employ the “cut-and-come-again” method. Snip only the outer leaves and leave the inner crown intact, allowing the plant to continue photosynthesizing and growing the root.
The turnip roots require a longer maturation period, usually between six and ten weeks, depending on the variety and growing conditions. Roots are ready for harvest when they are two to three inches in diameter. Harvesting them when small ensures a tender texture and sweet flavor. To harvest, gently loosen the soil around the base with a garden fork before pulling the plant by grasping the leaves near the crown. Once harvested, the roots should be brushed clean of soil and stored in a cool, dark, and humid environment, while the greens should be washed and refrigerated immediately.