Two vegetables from one plant
Turnips provide both edible roots and nutritious leafy greens. Their roots range from mild and sweet to pleasantly peppery, depending on the variety, growing conditions, and harvest size.
Turnips grow quickly, making them a satisfying crop for gardeners who enjoy seeing results in a relatively short time.
Growing Turnips in North Texas
Turnips prefer cool weather and fertile, well-drained soil.
Planting: Sow seeds directly in fall or late winter.
Spacing: Thin seedlings to approximately 3–4 inches apart for root production.
Soil: Loose, well-drained soil enriched with compost.
Water: Maintain even moisture for tender roots.
Growing season: Fall through spring.
Many turnip varieties mature in approximately 40–60 days, although some take longer.
Hot weather and inconsistent watering often produce tough or bitter roots.
What to Look for in the Garden
Turnip leaves form a leafy cluster above the developing root.
As the plant matures, the rounded top of the root often rises above the soil. Some varieties have white roots with purple shoulders, while others are completely white.
Turnips belong to the brassica family, along with broccoli, kale, cabbage, and mustard greens.
Harvesting Turnips
Harvest roots when they reach the recommended size for the variety. Many are tender and flavorful at approximately 2–3 inches across.
Loosen the soil and gently pull the plant.
The greens are edible, too. Harvest a few leaves from established plants, or collect the greens when pulling the roots.
Avoid removing too many leaves early if your goal is large, healthy roots.
From Garden to Kitchen
Separate the greens from the roots after harvesting.
Refrigerate roots in a produce bag or covered container. They often keep for several weeks under good conditions. Use the greens within a few days.
Small, tender turnips are delicious raw or lightly cooked. Larger roots are excellent roasted, mashed, or added to soups.
Turnip greens work well sautéed with garlic or simmered in broth.
Easy Roasted Turnips
Ingredients
1 pound turnips
1–2 tablespoons olive oil
Salt and pepper
Optional rosemary or thyme
Instructions
Heat oven to 425°F.
Wash turnips and trim the tops.
Cut into evenly sized wedges or cubes.
Toss with olive oil, salt, pepper, and herbs.
Spread on a baking sheet.
Roast 25–35 minutes, turning once, until golden and tender.
Try This at Home
Try harvesting a few turnips while they're still small. Young roots are often sweeter and more tender than oversized ones. Sow another short row every couple of weeks during suitable weather for a longer harvest season.
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