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Seven Top Turnip Greens

40-45 days. Virtually rootless, Seven Top was developed solely for its delicious green top growth, arguably the best tasting Turnip Green variety available. It has deep forest green serrated leaves that are high in vitamins A, B and C. Harvest just prior to use when they are young, tender and 12" tall before they develop inedible, tough, woody stems that can grow to 22". Traditionally a main ingredient in Southern cooking, Turnip Greens have infiltrated Asian cuisines in stir-fries and savory soups. (OP.)

One packet of about 750 seeds
In stock
Item
#4410
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$4.55
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  • Information
    • They may be the Plain Jane of the kitchen garden, but homegrown Turnips are wonderful when enjoyed small, 3" maximum. Sow in the spring as soon as the soil can be worked in an area which has not been freshly manured. Harvest by gently pulling out by the bottoms of the greens. Turnips are great in their raw state - munched whole, sliced or grated in salads, or steamed and dressed with butter. Turnip greens are delicious too!

    Average seed life: 4 years.
  • Gardening Tips
    • Turnip Greens Sowing Instructions
      Planting Depth      :1/4”-1/2”
      Row Spacing:12”
      Seed Spacing:1”
      Days to Germination:4-14 days
      Germination Temperature:45°-80°F

      Turnips prefer cool weather, so direct sow in the spring as soon as the soil can be worked and/or in the summer for fall harvest. For smaller Turnips, thin seedlings to 3" apart. For larger Turnips, thin seedlings to about 6" apart. Choose a well-draining, sunny site which is moderately fertile. Dig the soil deeply to a depth of 6" to 8" and add moderate amounts of compost and/or well-rotted manure. Do not overdo nitrogen fertilizer, as this will result in excessive green top growth and no Turnips! Water regularly and fertilize as needed with kelp, fish emulsion or manure tea. Harvest when golf-ball size for immediate use or harvest larger for winter storage. The greens are delicious steamed and dressed with butter or olive oil. Turnips belong to the Brassica family and should not be grown in the same site as other Brassicas for 4 years.

      Gardening Tips: Hail to the Hardy Greens
      Most garden greens can hardly wait for cool weather to come. They perk up and sweeten up as the mugginess of August fades away. Crops such as Spinach, Arugula, Claytonia and Mâche, if protected by a cold frame or simple unheated greenhouse, survive the winter in cold climates, to be cut and re-cut for a continuous harvest. Sow them in September in the north, October in warmer parts of the country. They do best hunkering down, close to the earth. Lettuce and Endive over-winter best when cut at baby leaf size rather than full-sized heads.

      Kale, Collards and Brussels Sprouts fare better if grown to full size and left outdoors to soldier on as long as they can, since they do not re-grow if cut back in winter. We can often harvest them for our Christmas table, even in snowy Maine.
They may be the Plain Jane of the kitchen garden, but homegrown Turnips are wonderful when enjoyed small, 3" maximum. Sow in the spring as soon as the soil can be worked in an area which has not been freshly manured. Harvest by gently pulling out by the bottoms of the greens. Turnips are great in their raw state - munched whole, sliced or grated in salads, or steamed and dressed with butter. Turnip greens are delicious too!

Average seed life: 4 years.
  • Turnip Greens Sowing Instructions
    Planting Depth    :1/4”-1/2”
    Row Spacing:12”
    Seed Spacing:1”
    Days to Germination:4-14 days
    Germination Temperature:45°-80°F

    Turnips prefer cool weather, so direct sow in the spring as soon as the soil can be worked and/or in the summer for fall harvest. For smaller Turnips, thin seedlings to 3" apart. For larger Turnips, thin seedlings to about 6" apart. Choose a well-draining, sunny site which is moderately fertile. Dig the soil deeply to a depth of 6" to 8" and add moderate amounts of compost and/or well-rotted manure. Do not overdo nitrogen fertilizer, as this will result in excessive green top growth and no Turnips! Water regularly and fertilize as needed with kelp, fish emulsion or manure tea. Harvest when golf-ball size for immediate use or harvest larger for winter storage. The greens are delicious steamed and dressed with butter or olive oil. Turnips belong to the Brassica family and should not be grown in the same site as other Brassicas for 4 years.

    Gardening Tips: Hail to the Hardy Greens
    Most garden greens can hardly wait for cool weather to come. They perk up and sweeten up as the mugginess of August fades away. Crops such as Spinach, Arugula, Claytonia and Mâche, if protected by a cold frame or simple unheated greenhouse, survive the winter in cold climates, to be cut and re-cut for a continuous harvest. Sow them in September in the north, October in warmer parts of the country. They do best hunkering down, close to the earth. Lettuce and Endive over-winter best when cut at baby leaf size rather than full-sized heads.

    Kale, Collards and Brussels Sprouts fare better if grown to full size and left outdoors to soldier on as long as they can, since they do not re-grow if cut back in winter. We can often harvest them for our Christmas table, even in snowy Maine.
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