How to Grow Turnip Greens
Wikimedia Commons
Turnip Greens
Brassica rapa subsp. rapa
vegetableTurnip greens are the leafy tops of turnip plants, prized for their nutritious, slightly peppery foliage. They are cool-season crops that grow rapidly and can be harvested repeatedly for tender, vitamin-rich leaves. Often grown specifically for greens rather than root development, they are a staple in Southern and Asian cuisines.
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Example Turnip Greens timeline · Pittsburgh, PA (Zone 6b)
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Plant Turnip Greens
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Turnip Greens
Around May 17≈ 30 days after planting
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Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 3-9; cool-season crop best grown in spring and fall
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Germination
1-2 weeksSeeds sprout and first cotyledons (seed leaves) emerge
Keep soil moist and warm (60-70°F). Germination occurs in 5-10 days. Provide consistent moisture.
Seedling
2-3 weeksTrue leaves develop; seedlings are small with 2-4 leaves visible
Thin seedlings to proper spacing once they have 2-3 true leaves. Keep soil moist and provide bright light if indoors.
Vegetative Growth
3-4 weeksRapid leaf production; plant builds rosette of 6-12 leaves
Apply balanced fertilizer every 2-3 weeks. Keep consistently moist. Remove any flowering shoots to encourage leaf production. Mulch to retain moisture.
Harvest-Ready
2-4 weeks (can extend with successive harvests)Plant has full, tender leaves ready for picking; 8-12 inches tall
Begin harvesting outer leaves. Continue watering and feeding to support regrowth. Pick regularly to encourage continued production.
Bolting
Variable, begins as temperatures exceed 75°FPlant sends up flower stalk as temperatures warm; leaves become tougher
Pinch off flower buds to extend leaf harvest. Once bolting begins, flavor and texture decline. Plan succession plantings for continuous harvest.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Use row covers on young plants; spray with Bt (Bacillus thuringiensis); hand-pick caterpillars; plant nasturtiums as trap crop
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Apply row covers; dust with diatomaceous earth; use neem oil; encourage beneficial insects
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Spray with insecticidal soap; strong water spray to dislodge; introduce ladybugs; neem oil
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Hand-pick bugs and egg clusters; use reflective mulches; plant trap crops; neem oil sprays
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Improve air circulation; avoid overhead watering; remove affected leaves; rotate crops; ensure good drainage
Uses
Nutritious leafy green vegetable
CulinaryTurnip greens are rich in vitamins A, C, and K, calcium, and iron. Enjoy them raw in salads when young and tender, or sauté, steam, or braise mature leaves as a traditional Southern side dish. [source]
Peppery accent ingredient
CulinaryThe slightly bitter, peppery flavor adds depth to green smoothies, stir-fries, and soups. Young microgreens are excellent in salads and as garnishes. [source]
Traditional folk remedy
MedicinalHistorically used in Southern and African-American folk medicine to support digestion and general wellness. Modern research supports high antioxidant and anti-inflammatory properties. [source]
Stock for bone broth and cooking liquid
HouseholdTurnip green stems and leaves make a flavorful, nutrient-dense addition to vegetable stocks and broths for soups and sauces. [source]
Beneficial habitat and food source
WildlifeGrowing turnip greens supports pollinators and beneficial insects. Deliberate under-thinning or small bolt flowers attract bees and provide early-season nectar. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Begin harvesting outer leaves when plant is 6-8 inches tall, about 30-40 days after planting. Pinch or cut leaves from the outside in, leaving the center growing point intact for continued production. Harvest regularly to encourage more tender leaf growth and prevent bolting. Morning harvest yields crispest leaves. Tender, younger leaves are best for raw use; larger, more mature leaves are better cooked. Can continue harvesting for 2-3 months with proper care.
Fun Facts
- 🌱 Turnip greens are more nutrient-dense than kale by weight, containing exceptional levels of vitamins A, K, and calcium.
- 🌱 In Southern U.S. cuisine, turnip greens are traditionally prepared with 'pot likker' (the cooking liquid), which is consumed as a nutritious broth—historically valued during times of scarcity.
- 🌱 A single turnip green plant can be harvested repeatedly for 2-3 months, yielding far more leaf production than the root crop alone, making it exceptionally efficient for small gardens.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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