Green Turnip Tops are a fast-growing and easy-to-grow spring vegetable with a mildly spicy, aromatic flavour and characteristic mustard-like taste. The young green leaves are especially well known as an ingredient in traditional Dutch-style mashed dishes, but they are also delicious in stews, eaten raw in salads, or prepared as a tasty alternative to spinach. Fresh turnip tops are best enjoyed shortly after harvesting, but they can also be frozen very successfully.
This leafy vegetable grows exceptionally quickly and can be harvested early in the season. This makes turnip tops ideal for gardeners who want a quick and rewarding crop. The plant is suitable for both beginners and experienced vegetable growers and provides a healthy and flavoursome harvest in a short time. Harvesting can begin approximately 28 - 35 days after sowing. By sowing regularly, a continuous supply of fresh turnip tops can be enjoyed over a long period. Hardy annual. The ideal harvesting height is 15 - 25 cm, as the leaves are then still young, tender, and at their best flavour. Hardy annual. Height: 20 - 40 cm.
Outdoor sowing under glass: January - March
Outdoor sowing: March - September
Sowing depth: ½ - 1 cm
Germination temp.: 10 - 16°C
Germination: 6 - 10 days
Sowing distance in rows: 20 - 25 cm
Plant position: sunny and sheltered
Days till harvest: 28 - 35
Sow outdoors under glass from the beginning of January till March. Sow sparingly in rows or broadcast the seeds in a greenhouse or cover the seeds with a plastic greenhouse. Cover the seeds with a thin layer of soil. Keep moist. Sow on a sunny and sheltered plot. Keep moist and weedfree.
Sow outdoors from March on. Broadcast the seeds or sow in rows about 20 - 25 cm apart. Cover the seeds with a thin layer of soil. Keep moist and weedfree. Turnip-tops don't need thinning. Protect them against slugs and snails. Harvest the turnip-tops when they're about 15 - 20 cm in size. Cut the stems right above the soil. You can harvest again after about 3 weeks. This vegetable can be frozen to store.
