Some gardeners do not like curled mustardbecause it is hard to wash sand and dirtfrom the wrinkled leaves. A well-mulchedgarden usually does not have this problem.

Site selectionIf possible, plant mustard and turnips

in full sun. For best production, they alsoneed well-drained soil.

Mustard works well as a border to aflower bed or sidewalk (Fig. 1). Both thebroadleaf and curled leaf varieties are at-tractive and add green to a flower bed.

Turnips and mustards, members ofthe cabbage family, are cool-seasoncrops. They must be grown in the

cool temperatures of early spring and fall.Mustard is grown only for the leaves.

Turnip is a dual purpose crop—the leavesare used for greens, and the root is cookedsimilar to potatoes and beets. Whencooked properly, mustard and turnipgreens are high in minerals and vitamins Aand C.

VarietiesTurnips can be used either for greens

or for roots. A variety developed for rootproduction can be harvested for greens.However, a variety developed for greensmay not produce a good root.

Mustard varieties can be broadleavedor curled. Broadleaved mustard has a wide,flat leaf. Curled leaf mustard produces nar-row, wrinkled leaves like those of spinach.

Curled mustard will stand colder tem-peratures and can be grown later into thewinter than can broadleaved mustard.

Joseph Masabni, Assistant Professor and Extension Horticulturist, The Texas A&M University System

E-51811-10

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RNIP GREENS • MUSTARD GREENS • TURNIP GREENS

Easy Gardening

TurnipsGreens Alamo, All Top, Seven Top,

Shogoin, Topper, All Top

Roots Just Right Hybrid, Purple TopWhite Globe, Royal Crown, RoyalGlobe, Tokyo Cross, White Lady

MustardBroadleaved Florida Broadleaf, Tendergreen,

Large Smooth Leaf, Savanna

Curled Leaf Southern Giant Curled, Green Wave

South Texas and coastal areas, turnips andmustard grow well all winter.

Bed the soil into ridges 6 to 8 incheshigh and 18 to 24 inches apart (Fig. 2).Allow the ridges to settle, or pack them be-fore planting. Just before planting, drag thetop from the ridges with a rake or hoe towiden the planting bed to 8 to 10 inches(Fig. 3).

If the ridges have been made 3 feetapart for planting other vegetables, planttwo rows of mustard and turnips on eachridge. You can plant one row of seedsdown each side of the ridge.

Plant the seeds in moist soil. This isvital for fall crops. Cover the seeds lightlywith soft soil or compost; then sprinkle therow with water to speed sprouting. Whenplanting a fall crop, cover the seeds withsand or light-colored mulch to keep therow cool.

Sprinkle the row regularly with waterto prevent soil crusting until the smallplants break through. Under good condi-tions, most of the plants should be up in 3to 7 days.

To have a continuous supply of fresh,tender mustard and turnip greens, maketwo or three plantings 10 days apart.

Mustard andturnip greens

are also easily grown in window boxes andcontainers on an apartment balcony orpatio.

Soil preparationRemove large rocks, sticks, and other

bits of trash from the planting area. If thesoil is heavy clay, add compost or other or-ganic matter to loosen the soil. This isvital if the turnips are being grown for theroots; heavy soil can cause the roots to berough and poorly shaped.

Dig the soil 10 to 12 inches deep.Spade in all plant material until it is cov-ered to help it break down more quickly.

PlantingPlant turnips and mustards as soon as

the soil can be worked in the spring. Theseeds will sprout if the soil temperature is40 degrees F or higher.

For a fall crop, start planting 8 to 10weeks before the first expected frost. In

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Figure 2. Make ridges 6 to 8 inches high and18 to 24 inches apart in the soil.

Figure 1.Mustard can beplanted as aborder toa flower bedor sidewalk.

Figure 3. Before planting, widen the plantingbed to 8 to 10 inches by dragging the top fromthe ridges with a rake or hoe.

6 – 8”

18 – 24”

8 – 10”

Care during the seasonKeep the plants free of weeds, espe-

cially when they are small. Pull the weedsby hand or use a hoe, but do not cut toodeeplywith thehoe, or youmay cut ofthe somecrop roots.

Whenthe plantsbecomecrowded inthe row,thin the row by pulling some plants. Smallplants of both turnips and mustard makedelicious greens. Thin the mustard plantsuntil they are about 6 inches apart (Fig. 6).Leave the turnips 3 to 4 inches apart; re-member that overcrowding prevents theturnip roots from developing.

Turnips and mustards need adequatenitrogen to develop a dark green color.When the plants are 4 to 5 inches tall,apply ½ cup of fertilizer for each 10 feet ofrow. Spread the fertilizer beside the plants,mix it lightly with the soil and water itinto the soil.

If the soil is sandy and the season iswet, apply more fertilizer later.

InsectsMany insecticides are available at gar-

den centers. Sevin is a synthetic insecti-cide; organic options include sulfur andBt-based insecticides. Sulfur has also fungi-cidal properties and helps in controllingmany diseases.

FertilizingBefore planting mustard or turnips,

till the soil then scatter 2 to 3 pounds ofcomplete garden fertilizer such as 15-5-10over each 100 square feet (Fig. 4). If onlyone row is to be planted, use 1 cup of fer-tilizer for each 10 feet of row (Fig. 5.)

Phosphorus, the middle number onthe fertilizer bag, is especially needed togrow good turnip roots.

WateringIf it does not rain, soak the rows with

water each week. Water may be neededmore often in some areas. Soak the soilwell to develop a good root system.

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Figure 4. Scatter 2 to 3 pounds of complete gar-den fertilizer such as 10-20-10 over each 100square feet.

10’10’

Figure 5. If you are planting only one row ofmustard or turnips, use 1 cup of fertilizer for each10 feet of row.

Figure 6. Keep turnips 3–4 inchesapart; overcrowding will preventtheir roots from developing.

3–4”

10’

causes them to betough and strongflavored. Harvestmustard greenswhen they areyoung and tender.Cut the large outerleaves and leave theinner leaves to con-tinue growing. Youcan also cut anduse the entireplants.Most turnip vari-

eties producegreens in 40 days.Turnip roots gener-ally take 50 to 60days to produce.Harvest turnipgreens by pullingthe entire plantwhen the leaves are 4 to 6 inches long(Fig. 7a.) Turnip roots can be harvestedwhen they are 2 to 2½ inches in diameter(Fig. 7b). If left longer they will get tough

and stringy.The ideal size of turnip roots har-

vested for bunching is 2 inches in diame-ter. If you want to top the turnip roots, thebigger roots that are 3 to 4 inches in diam-eter are best suited for this method.

Both mustards and turnips lose qualityand go to seed quickly when days becomelong and hot. Do not leave them too long.

Unused leafy vegetables make goodadditions to a compost pile. They breakdown quickly and can be turned into thegarden soil.

StoringGreens can be stored several days in

closed plastic bags in the refrigerator.

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Before using a pesticide, read the labeland always follow cautions, warnings, anddirections. Because greens are harvestedoften, be sure to follow the waiting periodsfor pesticides.

DiseasesDiseases on turnips are most severe in

cloudy, damp weather. Check the plantsdaily; if diseases appear, treat the plantswith an approved fungicide. Neem oil, sul-fur, and other fungicides are available foruse. Always follow label directions.

HarvestingMustard and turnip greens are good

until the weather gets hot. Too much heat

Name and description Control1⁄18-inch long; black,bronze-black, blueor green; jumpsquickly; eats smallround holes inleaves

Sevin

up to 11⁄2 incheslong; pale greenwith light stripesdown back; doublesup when crawling;chews leaves

Bacillusthuringiensis(Dipel, Thuri-cide, Biotrol)

1⁄8-inch long; green,pink, red, brown;usually found onunderside of leaves;sucks plant juices

Malathion

Larva is 1⁄4- to 1⁄3-inchlong; yellowishwhite; legless; feedson the turnip root

Sanitation,crop rotation,and beneficialinsects

Flea beetle

Cabbage looper

Root maggot

Aphid

larvaadult

Root maggot photo courtesy ofthe University of Saskatchewan

Figure 7b. Harvestturnip roots when theyare 2 to 2½ inches indiameter.

Figure 7a. Harvestturnip greens bypulling the entire plantwhen leaves are 4 to 6inches long.

the leaves after washing them. For moreinformation on how to prepare and servemustards and turnips, contact your countyExtension agent.

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Turnip roots will keep several weeks in acool, humid area such as a root cellar orthe bottom of the refrigerator.

ServingCook greens only until they are ten-

der. Use only the water that remains on

AcknowledgmentsThis publication was revised from earlier versions writtenby B. Dean McCraw, former Professor and ExtensionHorticulturist.