Most people are familiar with turnip roots, similar to potatoes in texture but with a peppery taste, but what about cooking with turnip greens? Can you eat turnip greens? Absolutely, and many people love them. Turnips were introduced into the United States by early European settlers. They thrived in the South’s climate and soon became a staple there. Turnips are still eaten more often in the South than in northern states where they are often simply sautéed and seasoned. Keep reading to learn all about turnip greens including nutrition facts and how to prepare turnip greens.

What are Turnip Greens?

Turnips are creamy white veggies with purple tops. Often erroneously referred to as root vegetables, turnips are actually related to Brassicas such as broccoli, Brussels sprouts, arugula and kale.

While turnips can be used much as you would a potato, the greens are something else. Turnip greens are the dark leafy tops of turnips. They are often cut off and discarded, which is a mistake. Save the greens and use them like lettuce or cook with them instead. What do they taste like?

Turnip greens have a hint of the peppery flavor found in the vegetable but milder, along with a fresh green flavor. There are over 30 varieties of turnip. Some are sweet like a carrot and some have a starchy potato-like flavor, meaning greens will have a slightly different taste depending upon the variety.

Are Turnip Greens Good for You?

Turnip greens are packed with vitamins A and C. One of the oldest crops thought to have been cultivated over 4000 years ago, turnips also have a significant amount of vitamin K and folate. They’re rich in minerals such as calcium, iron, magnesium, phosphorous, potassium and zinc, all with only 18 calories per serving.

Turnip greens are also thought to protect the cardiovascular system and to help stave off heart disease, hypertension and stroke.

How to Prepare Turnip Greens

Turnip greens grow from May through June and September through November. Pick leaves that are young and tender and then either use immediately or store in the refrigerator for 2-3 days.

Prior to using the greens, wash them well in room temperature water. Remove the roots, any tough ribs and center stalks if the leaves are more mature.

How to Cook Turnip Greens

To cook turnip greens, add the washed greens to a pan filled with ¼ inch (6ml.) of water and bring to a boil. Cover and cook the greens until tender, about 1-3 minutes. Mature leaves will require additional cooking time and take between 5-10 minutes. The greens can be simply seasoned with salt and pepper.

Turnip greens can also be sautéed and seasoned with soy sauce, lemon juice and cayenne or any combination of allspice, onion, nutmeg or vinegar.

Turnip greens are also excellent in soup. They are often combined with turkey or cooked down with bacon or salt pork for added flavor and served with beans and rice or on hot buttered corn bread.

How to Freeze Turnip Greens

To lengthen the shelf life of turnip greens freeze them for up to a year. Wash the young, tender leaves and cut off any woody stems. Blanch the greens for 2-3 minutes in boiling water. Drain and cool the greens and then package in a sealed, labeled plastic freezer bag.

Japanese salad turnips are versatile root vegetables with leaves that are delicious raw or cooked. The Hakurei turnip was developed in the 1950s to combat food shortages from the war. It is also called Tokyo turnip and produces more quickly than its cousins. The small, globe roots are sweet and ready to eat in just 38 days. Turnips are cool season vegetables, suitable for planting in spring and fall.

A salad turnip is one grown not only for its root, but especially for the tasty leaves. Turnips are an introduced plant to North America. They originally hailed from eastern Asia and parts of Europe. They are in the Brassicaceae family, which includes broccoli and cabbage. Turnips were once used as little vegetable lanterns, prior to being replaced by pumpkins. Hakurei turnips are a little small to make into lanterns, but their sweet taste colored with classic brassica zing, makes them an excellent root vegetable to grow.

How to Grow Hakurei Turnips

Hakurei turnip seed can be sourced from online retailers or organic nurseries. As with most root crops, it is best to plant the seed directly outdoors into prepared soil. Soil should be loose, well draining, and moderately fertile. Plant in spring as soon as soil is workable and moderately warmed. Plant in August to early September for a fall crop. Seed in rows at least 14 inches (35.6 cm.) apart. Hot temperatures prevent formation of the root and cause bolting. If you wish to save Hakurei turnip seed, leave some plants in the ground until the second year when they will produce flowers and seed. The tiny seed should just be dusted with soil and kept moist.

Harvesting Hakurei Turnips

The leaves can be harvested at any point, but leave some on the plant to charge root formation. Fresh leaves last in refrigeration for 2 weeks in high humidity.

For the sweetest roots, dig them up when they are only 2 inches (5 cm.) in diameter. Harvest the spring-planted roots prior to the arrival of hot weather, which can make roots hard and bitter. Mulch fall plants and harvest them as needed. They will survive light frost and develop a sweeter taste. Turnips can last several months in the refrigerator or a cool root cellar. Harvest all the roots before a hard freeze and store.

How to Use Salad Turnips

Turnips are packed with vitamins and nutrients. The greens of turnips can be added to a raw green salad or lightly sautéed. The leaves have a light mustard flavor and add zip to any dish. The flavor makes a delicious potherb in soups and stews. The roots are a bit spicy with earthy sweetness. Roots can be eaten sliced thin and raw in salad, but are typically cooked. They may be steamed, baked, or grilled whole. Sliced, they are excellent in stir fry. They can also be cut into cubes, par cooked and frozen for later use. Try making mashed potatoes with some turnips added.

Turnips are important food sources in many regions. They were even made into Jack-o-lanterns by Irish school children and the source of a popular Grimm's fairy tale. Heirloom turnip plants help preserve that rich and interesting history of these root vegetables. Hinona Kabu turnips wouldn't make very good replacements for pumpkins, but their slender form makes them better suited for either raw or cooked recipes. Their origins are a subject of debate too, but they are still a popular Asian vegetable and found more and more in European and American kitchens.

Hinona Kabu Turnip History

Hinona Kabu turnips may have been cultivated as far back as the late 1400s. It is said that Lord Gamou Sadahid, the builder of the Otowa Castle in Japan, found the roots. However, it is more likely they are a cross of the European turnip, Long Red Tankard, which may have been introduced to Japan after the Meiji Restoration period of the 1800s. The name may be a reference to the town, Hino, in Shiga prefecture. These heirloom turnip plants are often made into pickles called cherry blossom pickles. The pale pink color and unique flavor made them a favorite and they were gifted to Emperor Kashiwabara who wrote a poem about the turnips. The attractive vegetables are long and slender, measuring 12 inches long (30 cm.) and about ½-inch wide (1.27 cm.). The roots have purple shoulders that fade into creamy white. The flavor is spicy with a sweet base. Even the dark green tops with purple veins are edible as a salad green or sautéed. The flavor of turnips is sweetest during the cool season of fall. In Japan, they are renowned for the pickles called Sakura Zuke. In commercial growing, they may be found as turnip of the sun or long turnip. In Japan, they are simply known as Kabu while in China they are Wujing or Manjing. In Cantonese, this translates to Mo Ching. In Asia, the leaves and roots are pickled in rice bran, nuka zuke or served with su dressing.

Growing Hinona Kabu Turnips

If you want to try your hand at growing Hinona Kabu turnips, sow seeds in spring or late summer for a fall harvest. Turnips prefer cooler temperatures and, in some regions, can be planted every two weeks for a continuous harvest of these Vitamin C rich goodies. They tolerate slightly alkaline soil but prefer a more acid base. One crucial element when planting turnips is well draining soil. As with any root crop, excess moisture can cause root rot. Cultivate the seed bed deeply and add plenty of nitrogen. You will get your first crop in just 40 to 50 days. Try them sliced and cooked with butter, soy sauce and a bit of sugar until caramelized. Delicious.

Downy mildew in turnips is a fungal disease that attacks the foliage of different members of the brassica family of crops. It doesn’t do significant damage to mature plants, but seedling turnips with downy mildew often die. If your garden includes turnips or other members of the brassica plant group, you should learn how to recognize downy mildew. Read on for information about this fungal disease, including tips for treating turnip downy mildew.

About Downy Mildew in Turnips

Downy mildew in turnips is caused by a fungal infection. Turnips are far from the only plant affected though. The fungal disease also infects the following plants:

• Cabbage
• Broccoli
• Brussels sprout
• Kale
• Collards
• Cauliflower
• Kohlrabi
• Chinese cabbage
• Radish
• Mustard

This fungus attacks plant foliage. Damage to mature turnips is limited to the leaves closest to the soil, but young seedlings can be killed by downy mildew.

Symptoms of Turnips with Downy Mildew

Before you can start planning for control, you have to learn to recognize the symptoms of this infection. The first signs you are likely to see are faint yellow spots on the top of the leaves. This is followed by the fungal fruiting bodies. They appear as a fluffy or powdery-white mass of spores on the undersurface of leaves and give the disease its common name. As the infection develops, tiny black dots appear on the upper surface of the turnip leaves. In mature plants, these develop into dark, sunken lesions. The leaves pucker, yellow, and can fall from the plants. Look for this especially in late spring and autumn. That is when the downy mildew is most damaging.

Turnip Downy Mildew Control

Identifying turnips with downy mildew is easier than treating turnip downy mildew. You’ll need to invest as much time and effort in preventing the disease as treating it. To achieve downy mildew control, keep the issue in mind as you plant. You want to use seed treated with hot water. If you are planting seedlings, be sure they are disease free. Irrigation techniques are important in turnip downy mildew control, as they are in controlling any fungal infection of garden crops. Use sensible precautions to keep the seedlings as dry as you can, watering them very well but less frequently. Don’t water in the morning since that’s when fungal spores are released. Space the plants a little farther apart than recommended in order to allow air to pass between them and dry them. Be sure your turnips get sufficient potash and other nutrients to make them less susceptible. In wet weather, start a preventative fungicide spray program. Don’t stay loyal to one chemical, however, since the fungus may develop resistance. Instead, alternate fungicides.

Alternaria leaf spot is a fungal disease that causes big problems for a variety of plants, including turnips and other members of the Brassica family. If left untreated, alternaria leaf spot of turnips can cause a significant decrease in yield and loss of quality. Getting rid of alternaria leaf spot of turnip isn’t always possible, but you can take steps to keep the disease in check. Read on to learn more.

Symptoms of Alternaria Leaf Spots on Turnips

Alternaria leaf spot of turnip shows up on leaves first, displaying small, dark brown or black spots with a yellow halo and concentric, target-like rings. The lesions eventually develop a thick buildup of spores and the centers of the holes may fall out, leaving a shot-hole appearance. The spots also show up on stems and blooms. The infection is frequently introduced on infected seed, but once established, it can live in the soil for years. The spores are spread by splashing water, tools, wind, people, and animals, mostly in warm, humid weather conditions.

Turnip Alternaria Leaf Spot Control

The following tips can help with preventing and treating turnips with alternaria leaf spot:

• Purchase certified disease-free seed.
• Plant turnips in well-drained soil and full sunlight.
• Apply fungicides at the first sign of disease, and then repeat every seven to 10 days throughout the growing season.
• Practice crop rotation. Avoid planting cruciferous crops such as cabbage, kale, broccoli, or mustard in the infected area for at least two or three years.
• Keep weeds in check. Many, especially cruciferous weeds like mustard and queen anne’s lace, may harbor the disease.
• Destroy diseased plant parts by burning, or dispose of them in sealed plastic bags. Never compost infected plant debris.
• Plow the soil thoroughly immediately after harvest and again before planting in spring.
• Spray aphids with insecticidal soap spray; the pests may transmit disease.
• Avoid high-nitrogen fertilizer, as lush foliage is more susceptible to foliar diseases.
• Water at ground level using a soaker hose or drip system. Avoid overhead sprinklers.

Turnip greens are a special treat whether eaten raw or cooked. Their leaves are high in vitamins A, C and K, as well as many other minerals and nutrients. Their health benefits are many and greens are easy to grow and harvest. However, it is not uncommon to find white spots on turnip leaves. White spot of turnips causes economic damage where turnips are just grown for their greens. Learn how to prevent turnip white spot and save those healthy greens.

Recognizing Turnip White Spot

Greens from all sorts of vegetables provide many nutrient benefits. Turnip greens may be considered a southern delicacy, but even northern gardeners can grow and harvest these delicious leaves. Whether you cook them in a broth from a ham hock, eat them raw in a mixed salad, or sauté them in a vegetarian oleo, turnip greens pack a powerful vitamin and mineral punch. A turnip with white spots on the leaves can signal a very infectious disease. Early detection is key because seedlings can die outright if infected when young. Lesions are observed on young or old leaves. These are gray to brown in spite of the disease name. Lesion edges darken as they mature while the center of the spot becomes pale and almost white. Leaves will soon turn yellow and die and drop off. Spots form on cotyledons, stems and petioles. While a few infected leaves isn't a problem, the disease spreads quickly in optimum conditions. If plants lose too many leaves, the root cannot develop and essential carbohydrates are not harvested through photosynthesis. This hampers the plant's ability to produce more leaves and ultimately results in poor health and few greens to harvest.

Causes of White Spot of Turnips

A turnip with white spots is the result of a fungus called Cercosporella brassicae. The disease can affect many plants in the Brassica group, such as mustard and collard. It is most frequent when daytime temperatures are between 55 and 65 degrees Fahrenheit (13 to 18 C.). High humidity is also a causal factor. The disease is spread by wind and rain but may also be present in seeds or overwintered in Brassica debris and wild host plants. Plants that are overly crowded and have little ventilation are also more prone to broad incidence of the disease. Watering overhead during periods where the leaves have no time to dry before nighttime can also enhance development of fungal spores.

Managing White Spots on Turnip Leaves

Preventing white spots on turnip leaves at the outset is the best control. Grow turnip greens only once every 3 years in the same spot. Use a certified disease free seed when possible and do not harvest seed of infected plants. Keep weeds, especially those in the Brassica group, away from current crops. Monitor the crop and remove any infected plant material immediately to prevent spreading the fungus. Clean up crop debris and dispose of it if any of the plants showed signs of disease. Copper hydroxide has been shown to be effective in preventing the disease if applied early in seedling development. Apply fungicides weekly as a foliar spray when conditions are favorable for the disease to develop. Water from under the leaves, if possible, to keep them dry and deny the fungal spores perfect conditions to spread.

Mosaic virus infects most cruciferous plants including Chinese cabbage, mustard, radish, and turnip. Mosaic virus in turnips is considered to be one of the most widespread and detrimental virus infecting the crop. How is mosaic virus of turnip transmitted? What are the symptoms of turnips with mosaic virus and how can turnip mosaic virus be controlled?

Symptoms of Turnip Mosaic Virus

The onset of mosaic virus in turnips presents as chlorotic ring spots on young turnip leaves. As the leaf ages, the leaf spots morph into a light and dark green mosaic mottling in the leaves of the plant. On a turnip with mosaic virus, these lesions become necrotic and generally occur near the leaf veins. The entire plant may become stunted and distorted and yields are reduced. Infected turnip plants tend to flower early. Heat resistant cultivars are most susceptible to mosaic virus of turnips.

Control of Turnip Mosaic Virus

The disease is not seed borne and is transmitted by several species of aphids, primarily the green peach aphid (Myzus persicae) and cabbage aphid (Brevicoryne brassicae). Aphids transmit the disease from other diseased plants and weeds to healthy plants. Mosaic virus is not seed borne in any species, so the more common viral source is mustard-type weeds such as pennycress and shepherd’s purse. These weeds overwinter and harbor both the virus and aphids. To combat mosaic virus of turnips, these herbaceous weeds need to be eradicated prior to planting. Insecticides do not act quickly enough to kill an aphid population before they transmit the virus. They do, however, reduce the aphid population and, thus, the rate of the virus spread. Resistant cultivars are continuing to be evaluated, but at this writing there are no reliably resistant cultivars. Those holding the most promise tend to be heat intolerant. Practice excellent field sanitation to reduce the transmission of the disease. Remove and destroy or till under any plant detritus at the end of the growing season. Remove any diseased plants immediately upon detection of the disease. Destroy volunteer mustard and turnip plants.

White rust fungus on crucifers is a common disease. Turnip white rust is the result of a fungus, Albugo candida, which is harbored by host plants and dispersed through wind and rain. The disease affects the leaves of turnips, causing primarily cosmetic damage but, in extreme cases, it can diminish leaf health to a degree where they cannot photosynthesize and root growth will be compromised. Read on to learn what to do about white rust on turnips.

About White Spots on Turnip Leaves

Turnip roots are not the only edible part of this crucifer. Turnip greens are rich in iron and vitamins and have a zesty tang that enhances many recipes. Turnips with white rust can easily be misdiagnosed as having some other disease. The symptoms are consistent with several other fungal diseases and certain cultural failings. Fungal diseases like these are promoted by several key environmental conditions. Good cultivation practices are crucial to management of this disease. Turnip white rust symptoms start with yellow spots on the upper surface of the leaves. As the disease progresses, the undersides of the leaves develop tiny, white, blister-like pustules. These lesions can contribute to distortion or stunting of leaves, stems, or flowers. The white spots on turnip leaves will mature and burst, releasing sporangia that looks like white powder and which spreads to neighboring plants. Infected plants wilt and often die. Greens taste bitter and should not be used.

Causes of Crucifer White Rust

The fungus overwinters in crop debris and host plants such as wild mustard and shepherd's purse - plants that are also crucifers. It spreads through wind and rain and can move from field to field quickly in perfect conditions. Temperatures of 68 degrees Fahrenheit (20 C.) encourage fungal development. It is also most prevalent when dew or moisture combine with the sporangia. The fungus can survive for years until ideal conditions form. Once you have turnips with white rust, there is no recommended control except removal of the plants. Because the sporangia may survive in the compost bin, it is best to destroy them.

Preventing White Rust on Turnips

No registered fungicides are recommended, but some gardeners swear by formulas that control powdery mildew, a very similar looking disease. Cultural practices are more effective. Rotate crops with non-crucifers every 2 years. Remove any old plant material before preparing the seed bed. Keep any wild crucifers well away from the beds. If possible, purchase seed that has been treated with a fungicide. Avoid watering plants on leaves; provide irrigation under them and only water when leaves have a chance to dry before the sun sets. Some seasons fungal diseases will be more aggressive but with some pre-planning your crop should be able to avoid any large scale white rust.

Turnips are cool season vegetables grown for both their roots and for their nutrient rich green tops. Unblemished medium sized turnips are of the best quality, but sometimes you may see cracked roots on your turnips or rotten turnip roots. What causes turnips to crack and how can you fix turnip cracking?

What Causes Turnips to Crack?

Turnips prefer full sun exposure in fertile, deep, well drained soils. Turnips are started from seed two to three weeks before the last frost of the season. Soil temps should be at least 40 degrees F. (4 C.). Seeds will germinate best at 60 to 85 degrees F. (15-29 C.) and will take seven to ten days. If your soil is a heavy clay, it's best to amend it with plenty of organic matter, 2 to 4 inches (5-10 cm.) and a dose of all-purpose fertilizer prior to planting; 2 to 4 cups (.5-1 L.) of 16-16-8 or 10-10-10 per 100 square feet (9.29 sq. m.) worked into the upper 6 inches (15 cm.) of soil. Sow seeds ¼ to ½ inch (6-13 mm.) deep in rows 18 inches (46 cm.) apart. Thin the seedlings 3 to 6 inches (8-15 cm.) apart. So what causes cracked roots on turnips? Temperatures of over 85 degrees F. (29 C.) can affect turnips, yet they tolerate low temperatures quite well. Regular irrigation is a must for the most palatable turnip growth. A drip system would be ideal and mulching around the plants will also aid in moisture conservation. Turnip plants will need 1 to 2 inches (2.5-5 cm.) per week depending upon the weather, of course. Inadequate or irregular irrigation is the most likely reason when turnips are cracking. The stress will affect growth, decrease quality, and make for a bitter flavored root. Regular watering is paramount, especially during high summer temps, to prevent cracked roots on turnip, as well as pithiness and bitter flavor. Turnips also tend to crack when a heavy downpour follows a dry period. Balanced fertility is also a factor regarding the splitting of turnip roots. Feed the plants ¼ cup (50 g.) per 10 feet (3 m.) of row with a nitrogen based fertilizer (21-0-0) six weeks after the seedlings first emerge. Sprinkle the fertilizer around the base of the plants and water it in to encourage rapid plant growth. So there you have it. How to fix turnip cracking couldn't be easier. Simply avoid water or fertilizer stress. Mulch to cool the soil, conserve water, and control weeds and you should have crack free turnip roots about two to three weeks after the first fall frost.

Turnips (Brassica campestris L.) are a popular, cool season root crop grown in many parts of the United States. The greens of turnips can be eaten raw or cooked. Popular turnip varieties include Purple Top, White Globe, Tokyo Cross Hybrid, and Hakurei. What do you for a turnip gone to seed though? Is it still good to eat? Let's learn why turnips go to seed and what to do when a turnip plant bolts.

Turnip Bolting: Why Turnips Go to Seed

Bolting is generally caused by stress which can take the form of too little watering or poor soil. Bolting of turnips is common when the soil is void of nutrients, a problem that can be easily prevented with a little work prior to planning. Working plenty of rich compost or organic matter into your garden bed will help ensure that your turnips have plenty of vital nutrients. Soil must be light and well-drained for best results. Other reasons why turnips go to seed include too many days of very hot weather. Therefore, proper planting time is important.

Proper Growing Can Prevent Turnip Bolting

One of the best ways to prevent the bolting of turnips is to practice proper planting. Turnips require soil rich in organic material. Spring crops need to be planted early, while fall crops develop better taste after a light frost. Since turnips don't transplant well, it's best to grow them from seed. Sow the seeds 1 to 2 inches (2.5-5 cm.) apart in rows. Thin to 3 inches (8 cm.) apart once seedlings are big enough to handle. Provide plenty of water to keep growth constant and prevent the plant from going to seed. Adding mulch will help with moisture as well as keeping the soil cooler.

What to Do When a Turnip Plant Bolts

If you are currently experiencing bolting in the garden, then it helps to know what to do when a turnip plant bolts. Cutting the tops off turnips that are bolting will not reverse bolting. A turnip gone to seed is fibrous, has a very woody taste, and is not suitable to eat. It is best to pull up the plant once it bolts or leave it to self-seed, if you have room.

Turnips are a root vegetable that grow quickly and are ready for harvest in as little as two months. There are many varieties to choose from and each has a slightly different mature date. When are turnips ready for picking? You can pull them at several stages of growth. When to harvest turnips depends upon whether you prefer the robust, large bulbs or the tender, sweet young roots.

When to Harvest Turnips

There are different methods for harvesting and storing turnips. Some are pulled and bunched together with the leaves and stems intact. These are best taken when they are 2 inches (5 cm.) in diameter. Those that are topped, which means the greens are removed, are harvested when 3 inches (8 cm.) in diameter. The actual time for harvesting a turnip root is determined by the variety and your growing conditions. Plants that grow in less than ideal conditions will take longer to mature. If you are harvesting turnip greens, this will also slow the production of the root and they will take longer before harvest.

When are Turnips Ready for Picking?

Maturation from seed varies from 28 to 75 days. The larger varieties take longer to reach full size. You can also take them when they are small for a sweeter, milder flavor. Turnips are seeded in spring or fall, but the fall crops need to be harvested before heavy freezes. However, they do seem to have a sweeter flavor when exposed to mild frost. Your turnip harvest should all be pulled before heavy freezes or the root may crack and rot in the soil. Turnips keep very well in cold storage, so pull the entire crop by late fall. In temperate zones, the turnip harvest is kept in the ground longer by piling mulch around the plants to protect the roots from freezing.

Turnip Greens

Turnip greens are nutritious, versatile vegetables. You can harvest them from any variety of turnip but this will impede production of the root. There are varieties of turnip that produce large heads of greens and are sown just for harvesting turnip greens. Only cut the greens once if you want a turnip harvest of roots. When you cut the leaves, you reduce the plant's ability to harvest solar energy for food to fuel the growth of the root. Shogoin is an excellent cultivar that you can grow just for the greens and harvest numerous times by the “cut and come again” method.

Storage of Harvested Turnips

After harvesting a turnip root, cut the greens off and store in a cool spot. The ideal temperature is 32 to 35 degrees F. (0-2 C.), which makes the refrigerator an excellent place to keep the roots. If you have a large turnip harvest, put them in a box lined with straw in a cool cellar or garage. Make sure the location is dry or the roots will get moldy spots. They should keep for several months, just like onions and potatoes, if humidity levels are less than 90 percent. If you were not sure when to harvest turnips and got a crop of woody roots, peel them and stew for more tender vegetables.

Turnips are members of the Brassica family, which are cool season vegetables. Plant seeds in spring or late summer when growing turnip greens. The bulbous roots of the plants are often eaten as a vegetable, but the greens provide a zesty cooked side dish. There are many health benefits of turnip greens and they provide a wallop of Vitamins C and A. Knowing when to pick turnip greens will ensure that you harness these nutrients at their peak.

Turnip Greens in the Garden

Turnips are eaten for the thick fleshy root or bulb that the plant produces. They have been in cultivation for over 4,000 years and may have been eaten by ancient Romans and early Greeks. The leaves and stems of the plant are packed with fiber and nutrients. Turnip greens are associated with southern cooking and are an important part of regional diets. The best time to pick turnip greens is when they are young and small for best flavor. Greens need to be washed well and cooked to soften the tough center rib.

Growing Turnip Greens

Turnips are biennial plants that require winter chill to produce flowers and seeds. As a root crop, the plants become bitter when left in the ground during hot periods. Greens can be grown at any time in spring or fall as long as the soil is warm enough for germination. The leaves are tastiest when harvested young. The method on how to harvest turnip greens is simple and you can continuously harvest the leaves as they appear. This will inhibit turnip bulb formation but ensure fresh tender leaves for your recipes. Turnip greens in the garden will need monitoring for leafhoppers, several types of larva, and cutworms.

How to Harvest Turnip Greens

Knowing how to harvest turnip greens isn't as important as when to pick turnip greens. Turnip greens have the best flavor when harvested in the morning. They should be used within a few hours. Use scissors or garden shears for “cut and come again” harvesting. Cut the leaves off near the ground starting on the outside. New leaflets will come in after a week or two. These will mature to a smaller size than the original batch but you will be able to get another harvest off the plant.

Health Benefits of Turnip Greens

Turnip greens are high in Vitamin A, which acts as an antioxidant. One cup of cooked turnip greens has about 1.15 milligrams of iron, important for the formation of red blood cells. Calcium is another nutrient found in large amounts in the greens. Magnesium, potassium, Vitamins C and K are contained in the plant and one cup has 5 grams of fiber. Avoid overcooking the greens as some of the nutrients will seep out and are thrown away with the cooking water. Wash your greens well to clear them of grit. Some cooks will remove the ribs but it is not necessary. Southern cooks make a broth or “pot-likker” to braise the leaves but you can stir fry them or even use them fresh in salads.

Many gardeners love to grow turnip roots in their garden. Like any root vegetable, turnips (Brassica campestris L.) do well along with carrots and radishes. They are easy to care for and can be planted either in spring, so you have turnips all summer, or in late summer for a fall crop. Let's look at how to grow turnips.

How to Grow Turnips

If you are planting a summer crop, plant the turnips early. If you are planting so you can have turnips to store throughout the winter, plant late in the summer to harvest turnips before first frost.

Turnips generally require a full sun location but will tolerate partial shade, especially if you plan on harvesting the plant for its greens.

Preparing the bed to grow turnip plants in is easy. Just rake and hoe it as usual for planting. Once you're done and the dirt isn't too wet, sprinkle the seeds and gently rake them in. Growing turnips should be done with seeds in the soil about 1/2 inch (1 cm.) deep at a rate of 3 to 20 seeds per foot (31 cm.). Water immediately after planting to speed germination.

Once you find your turnips growing, thin the plants to about 4 inches (10 cm.) apart to give the plants plenty of room to form good roots.

When planting turnips, plant them at ten day intervals, which will allow you to grow turnips for harvesting every couple of weeks throughout the season.

Harvesting Turnips

Come summertime, about 45 to 50 days after planting, you can pull a turnip up and see if it's ready for harvest. Start harvesting turnips once you find a mature turnip.

If you have summer turnips, they are more tender. Growing turnips to produce in late fall produces a hardier variety that stores well in the drawer in the refrigerator or a cool, dry place. You can use them throughout the winter.

Having a vegetable crop you can actually use throughout the winter is a nice thing when you have a garden. Harvesting turnips can make a great root cellar vegetable for storing along with carrots, rutabagas, and beets.