How to Grow Turnip Greens 'All Top'
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Turnip Greens 'All Top'
Brassica rapa subsp. rapa
vegetable'All Top' is a leafy green variety of turnip bred specifically for superior foliage rather than root production. The plant produces tender, dark green leaves with a slightly peppery flavor ideal for cooking or raw consumption. This variety is prized for its rapid growth, cold tolerance, and abundant leaf yield.
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Example Turnip Greens 'All Top' timeline · Pittsburgh, PA (Zone 6b)
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Plant Turnip Greens 'All Top'
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 'All Top'
Around May 27≈ 40 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Turnip Greens 'All Top' dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 3-9; cool-season crop that tolerates light frost and freezing temperatures
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Get my Turnip Greens 'All Top' timeline →Growth Stages
Seedling
5-7 daysTiny cotyledons emerge with first true leaves appearing within 5-7 days. Plants are delicate and require consistent moisture.
Keep soil consistently moist without waterlogging. Thin seedlings to proper spacing once first true leaves appear. Provide protection from heavy rain and wind.
Vegetative Growth
2-3 weeksRapid leaf expansion occurs with 4-8 true leaves developing. Plant height reaches 6-12 inches. Leaves are smooth, tender, and intensely green.
Thin to final spacing (6 inches apart) if not already done. Begin regular watering schedule. Apply balanced or nitrogen-heavy fertilizer every 2-3 weeks. Monitor for flea beetles.
Leaf Development
2-3 weeksFull canopy develops with numerous deeply lobed or textured leaves depending on conditions. Plant reaches mature height of 12-18 inches. Leaves become increasingly tender and flavorful.
Continue consistent watering and fertilization. Side-dress with nitrogen fertilizer mid-season. Begin selective leaf harvesting once plant is well-established. Maintain adequate spacing for air circulation.
Peak Harvest Maturity
Ongoing, typically 2-4 weeks of peak productionPlant is bushy and full with abundant harvestable leaves. Foliage is tender and mild-flavored, especially when grown in cool weather or with afternoon shade.
Harvest outer leaves regularly to encourage continued production. Cut leaves rather than pull to avoid root damage. Continue watering consistently. Cool temperatures and light frost actually improve flavor and tenderness.
Late Maturity/Bolting
Variable; 1-3 weeks before significant quality declinePlant may begin to bolt (flower) as temperatures warm or day length increases. Flower stalks emerge from center and leaves may become tougher and more bitter.
Pinch off flower buds to extend leaf harvest if desired. Quality declines as plant ages. Plan succession plantings for continuous harvest. In cool season, plants may remain productive longer.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Use floating row covers, apply neem oil or insecticidal soap, dust with diatomaceous earth. Young plants most vulnerable; severe infestations may cause defoliation.
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Hand-pick and destroy bugs and egg clusters. Use neem oil spray. Remove crop debris. Encourage beneficial predators like parasitic wasps.
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Apply Bacillus thuringiensis (Bt) spray. Use floating row covers. Hand-pick visible caterpillars. Companion plant with borage to attract parasitic wasps.
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Ensure good air circulation by proper spacing. Avoid overhead watering. Apply sulfur or copper fungicide at first sign. Remove infected leaves. Plant resistant varieties.
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Spray with strong water stream to dislodge. Apply insecticidal soap or neem oil. Encourage ladybugs and lacewings with flowering companion plants.
Uses
Nutritious Cooked Greens
CulinaryTurnip greens are traditionally cooked with ham hock, bacon, or other seasonings in Southern cuisine. They can be braised, sautéed, or added to soups and stews. Young tender leaves have a mild, slightly peppery flavor. [source]
Fresh Salad Greens
CulinaryYoung, tender turnip greens can be eaten raw in salads when harvested at 4-6 weeks. They provide a peppery bite and nutritional depth. Raw consumption preserves heat-sensitive vitamin C and beneficial enzymes. [source]
Nutritional & Antioxidant Benefits
MedicinalTurnip greens are exceptionally rich in vitamins K, C, and A, plus minerals including calcium, iron, and magnesium. Cruciferous vegetables like turnips contain glucosinolates and other compounds with potential anti-cancer properties. [source]
Natural Dye Production
HouseholdTurnip greens can be used to produce natural dyes for fabric and paper crafts. The leaves yield shades of yellow and green depending on mordant and processing methods. [source]
Wildlife & Livestock Feed
WildlifeThe abundant foliage makes turnip greens valuable as nutritious fodder for chickens, rabbits, and other livestock. The plants attract beneficial insects while providing ground cover and organic matter to soil. [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 once plants are 6-8 inches tall, typically 35-40 days after seeding. Harvest in the morning when leaves are crisp and full of moisture. Use a sharp knife to cut leaves at the base rather than pulling. Regular harvesting encourages bushier growth and more leaf production. Continue harvesting until plants bolt or weather becomes too warm. Leaves are most tender and mild-flavored when grown in cool weather or with some afternoon shade. Young, tender leaves (harvested at 4-6 weeks) are preferable to older, tougher leaves.
Fun Facts
- 🌱 'All Top' was specifically bred to maximize leaf production with minimal root development, making it more productive for greens harvesting than traditional turnip varieties that split energy between roots and leaves.
- 🌱 Turnip greens are exceptionally cold-hardy and actually improve in flavor after a light frost, as cold temperatures trigger the conversion of starches to sugars, making the leaves sweeter and more tender.
- 🌱 In traditional Southern and African American cuisine, turnip greens are a cultural staple often prepared with 'pot likker' (the nutrient-rich cooking liquid), which was historically consumed as a health tonic for its mineral content.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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