If you’re craving some good ol’ Southern comfort, these turnip greens are where it’s at! Cooked up slow with smoked meat, they’re tender, packed with flavor, and have just the right hint of earthiness. Serve ‘em alongside fried chicken, pork chops, or pretty much anything, and you’ve got yourself a true Southern meal!
Growing up, turnip greens were a staple on our family table, especially when my mom was cooking. She had this way of making them taste like pure comfort in a bowl. I remember sitting in her little kitchen, watching her toss handfuls of greens into a big pot with a ham hock, bacon grease, and whatever other magic she kept hidden in her cabinet. The smell would fill the house, and we’d know it was almost time to eat.
Now, every time I make turnip greens, it feels like a little nod to her and those Sunday suppers. Funny how a simple pot of greens can take you right back to those moments, surrounded by family and good food. It’s the kind of memory that sticks with you, like the taste of that first bite!
Turnips are a root vegetable that most people are familiar with. However some may not know what the turnip plant’s leaves look like. As a gardener I often get questions from beginners about identifying turnip leaves. So in this article, I’ll provide a complete visual guide to turnip leaves, from seedling to maturity.
Turnip Leaf Basics
First, let’s go over some turnip leaf basics Turnip leaves sprout from the top of the rounded, bulbous turnip root as a rosette pattern. The leaves are broad, wrinkled, and have toothed or serrated edges. Leaf color ranges from dark to light green depending on variety Turnip leaves grow upward on light green stems originating from the taproot.
Mature turnip leaves can reach sizes of 12 inches long and 6 inches wide. However, they are often harvested when younger and more tender at around 5-6 inches long Larger, older leaves will taste more bitter.
When buying turnips with leaves still attached, look for perky, fresh green leaves without wilting or yellowing. Avoid bunches with dried out or damaged leaves.
Turnip Leaf Stages
Now, let’s go through the different growth stages of a turnip leaf. This will help you identify them in your garden.
Seedling Stage
When turnip seeds first germinate, the first leaves that emerge are called the cotyledons. These leaves are rounded or spoon-shaped, and thicker than mature leaves. The cotyledons are usually about 1-2 inches across. They help absorb sunlight for the seedling before the first true leaves develop.
After the cotyledons, the first true turnip leaves appear. These early true leaves are smooth, round or oval shaped, and light green in color. They are also smaller than mature turnip leaves at only 2-4 inches long. These juvenile leaves help the plant continue growing before it develops its mature leaf shape.
Developing Stage
As the turnip grows, its leaves transition to their mature form. At this intermediate stage, the leaves elongate from their rounded seedling shape into a more jagged oval shape. The leaves develop deeper lobes and serrations along their edges.
The color also transitions from light green to the deeper green shade of a mature turnip leaf. Leaf sizes at this stage are typically 3-5 inches long as they continue expanding.
Mature Stage
Once the turnip leaf reaches maturity, it will display its defining broad and wrinkled shape. The leaf edges become very deeply serrated compared to younger growth stages. Veins and ribs along the leaf also become more pronounced.
These mature leaves emerge from the turnip taproot as a ring-like rosette pattern. Each full size leaf can grow up to 12 inches long and 6 inches wide. The leaves are attached to light green stems that radiate out from the root.
Flowering Stage
If allowed to flower, turnips produce bright yellow blooms. The leaves remain largely the same as the mature vegetative stage. However, letting turnips flower can divert energy from bulb growth and reduce harvestable roots.
Turnip Leaf Uses
While turnip roots are the commonly eaten portion, the nutritious leaves are also edible. Turnip greens are often cooked by sautéing or simmering until tender, then enjoyed as a nutritious side dish. They can also be eaten raw in salads and other recipes.
Their slightly bitter, earthy flavor pairs well with seasoning like garlic, onion, vinegar, salt, and pepper. Try turnip greens braised, wilted, or in soups. They make a flavorful, healthy addition to any meal.
How to Grow Turnips for Leaves
If you want to grow turnips mainly for the leaf crop, make a few adjustments from standard turnip growing:
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Plant seeds closer together at 2-4 inches apart to discourage large roots.
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Start harvesting leaves when they reach 4-6 inches long. Take only a few leaves from each plant at a time to encourage regrowth.
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After 2-3 leaf harvests, pull up the whole plant and compost the roots if tough. Replant for a continuous crop.
With proper care, you can enjoy an abundant harvest of tasty turnip greens from your garden.
Key Takeaways
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Turnip leaves sprout from the round bulb as a rosette and have a wrinkled, serrated appearance.
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Leaf color ranges from light to dark green. Size ranges from 2 inches to 12 inches long when mature.
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Harvest turnip leaves when young and tender. Older leaves become bitter.
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Turnip greens are edible and delicious sautéed, braised, or in soups and salads.
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Adjust planting and harvesting to optimize leaf production over big roots.
Hopefully this gives you a better visual understanding of turnip leaf growth and appearance. With this guide, you can confidently identify turnips at any growth stage. Check your garden for these unique looking leaves, and enjoy eating them as a tasty, nutritious crop.
Now, for cutting them:
- Remove the tough stems (if you want): Lay the greens flat, fold the leaves in half along the stem, and run a knife down the side to remove that thick center stem. Some folks leave the smaller stems in for texture, so it’s up to you! I actually love the stems, so I typically leave more in.
- Chop the greens: Once the stems are out of the way, stack a few leaves, roll them up like a cigar, and slice them into strips. You don’t have to be precise—just cut them into bite-sized pieces. They’ll cook down, so no need to be too fussy.
What meat should I use to season greens?
When it comes to seasoning turnip greens, you really can’t beat that smoky, savory flavor, and the best way to get that is with ham hocks, bacon, or smoked turkey. The important thing to remember is to use smoked meats. That’s what’s going to give you that smoky flavor. You have a few options…
- Smoked pork: Ham hocks are the classic go-to and my personal favorite. They add tons of rich, smoky goodness, and the meat gets so tender it just falls right off the bone. Perfect for those cozy, slow-cooked greens. You can also use smoked pork necks or smoked hog jowl – sometimes also labeled pork cheek.
- Bacon: If you want to keep things simple and quick, bacon does the trick. The bacon grease gives you that smoky flavor. There’s no need to pre-cook it before adding it to the pot.
- Smoked turkey: Looking for something a bit lighter? Smoked turkey legs, wings, necks, or tails are all great choices. You still get all the smoky flavor, but without as much fat. It’s perfect if you’re trying to keep things on the healthier side.
How to Grow Lots of Turnips from Seed to Harvest
FAQ
How to identify turnip leaves?
Description/Taste
Turnip greens are slender stems, averaging 10 to 30 centimeters in length, that grow in a low-spreading, rosette pattern with 8 to 10, broad and flat leaves. The stems grow directly from the top of the root and are pale green, crunchy, and fibrous.
Can you eat the leaves of turnips?
Yes, turnip leaves, also known as turnip greens, are edible. They can be eaten raw in salads or cooked in various dishes.
When should you not eat turnip greens?
Leaves, if still attached, should be fresh. Choose turnip greens that are fresh and green. Avoid greens that are limp, torn, or bruised.
What’s the difference between turnip and turnip greens?
As you might guess, turnip greens are the dark green leaves of the turnip plant, and no, you don’t have to throw them out when you get a bunch of turnips–you can use them! Similar to collard greens, turnip greens have a slightly sharp and bitter taste that mellows with cooking.