Georgia cool-season root-and-greens guide
Turnips are one of Georgia's most useful cool-season crops because the garden can produce both tender greens and edible roots. They also have a natural connection to Southern cooking, making turnips a crop where Georgia gardening and Georgia food traditions meet.
One planting, two useful harvests
About Jan. 15–Apr. 1 and Aug. 10–Sept. 15.
About 40–60 days.
About ½ inch deep, then thin to roughly 2 inches for roots.
Grow tender greens, edible roots or both.
Statewide planting guidance
UGA's statewide chart lists approximately Jan. 15–Apr. 1 and Aug. 10–Sept. 15.
Turnips mature in roughly 40–60 days. Local frost dates vary considerably across Georgia, so adjust the statewide window for your county and current conditions.
The accepted source provides statewide guidance rather than three distinct regional planting windows.
Decide what you want to harvest
If roots are the goal, spacing matters because crowded plants cannot size up well. For greens, leaves can be harvested earlier. For a dual-purpose crop, take leaves conservatively so enough foliage remains to support root development.
The statewide chart lists Purple Top and Royal Crown. Other UGA guidance includes Purple Top White Globe, Shogoin, Tokyo Cross and Hakurei.
Keep quick growth steady
Plant seed about ½ inch deep.
Leave roughly 2 inches where roots need to develop.
Keep soil consistently moist for quick, tender growth.
Make repeat sowings in favorable weather and mulch established plants to limit weeds and moisture swings.
Use a soil test to guide lime and fertilizer.
Remember the Brassica family
Turnips are Brassicas, so do not treat them as an unrelated rotation crop after cabbage, broccoli, kale or mustard. These crops can share pests.
A better Georgia rotation moves the bed into a different plant family, while companion planning focuses on adequate sun, water and airflow.
Protect both leaves and roots
Flea beetles, aphids and cabbage-family caterpillars can attack foliage. Scout early because leaf damage matters even more when greens are part of the harvest.
Root-feeding pests may damage the underground crop. Row covers can help while plants are young, and rotation reduces repeated pest pressure.
Harvest the crop you planned
UGA estimates 40–60 days to maturity. Harvest outer greens while they are tender, leaving enough foliage if you also want roots. Roots are often best while relatively young and tender; do not assume bigger always means better eating quality.
Turnip greens are deeply familiar in Southern kitchens, while the roots are versatile enough for roasting, mashing and stews. One cool-season planting can supply two distinctly useful ingredients.
Grow → Harvest → Cook: Put turnip roots and greens to work in the protected recipes below, then browse the complete Georgia Garden Recipe Finder.
From the Georgia garden to a Southern kitchen
Turnip wedges seasoned with garlic and paprika, then roasted until browned and crisp.
Turnips and potatoes mashed together with butter and milk until smooth and creamy.
Tender garden turnips, potato and thyme blend into a silky soup finished with cream and a bright touch of lemon.
Garden note: Small, firm turnips usually have the mildest flavor. If using large storage turnips, peel them generously to remove any fibrous outer layer.
Continue your Georgia cool-season garden
Continue with Georgia vegetables, our growing guides, seasonal produce and garden-to-kitchen recipes.
Georgia Planting Calendar · Companion Planting · Harvesting Guides · Pest & Disease Help