Item #V-3125| 300 Seeds |
Vigorous Savanna type is a leafy green originated from the Turnip. Long dark green leaves and stalks are used especially for stir-fry. Will not produce the turnip vegetable bulb. Greens only. Heirloom. These are the tops of turnips, a classic Southern staple, but widely adapted throughout the US. Very fast growing, they can be harvested at whatever size you wish. Grow best in full sun, but will tolerate partial shade and even appreciate it in spring in hot climates. Highly nutritious.The leaves are very nutritious and low in calories. Like mustard greens and collards, the leaves taste sweetest and best when nipped by frost.
300 Seeds Per Package.
Vegetable Garden – Tips on Growing Greens From Seeds
- Seed Depth: Sow Seed ¼” and lightly press into soil.
- Germination soil temperature: should be 55-75ºF.
- Days to Germination: 4-8 days at correct soil temperature.
- Sow Indoors 8 weeks before last frost.
- For an even crop- sow the seed by staggering every two weeks from spring to early summer and from late summer to fall.
Set plants in the sunny garden in early spring for spring harvest or late summer for fall harvest. Plants prefer the cooler days of spring or fall. Like any leafy green, Turnip Greens requires a rich soil to make its best growth. Before planting, add compost to the soil. Then apply a timed-release fertilizer at the rate directed on the label for lettuce or other leafy greens, or fertilize with Herb and Vegetable Plant Food. Space transplants 12 to 18 inches apart. When flowering begins in late spring or early summer, the flavor becomes more intense. At some point it may be stronger than you like, which means its time to take it out and wait for the next cool season to plant (early spring or fall). Pick only the outer leaves, so the plant remains intact and usable for weeks to come. This cut-and-come again harvest keeps the plant yielding lots of leaves until the plants flower. Harvest often to encourage new growth. Arugula is considered a vegetable when it is cooked and eaten like spinach, or it can be used more sparingly as an herb to flavor a salad, meat, or pasta sauce. It is not for those who prefer mild flavor like that of an Iceberg lettuce salad; it calls for an adventuresome palate. At this point, the leaves may be more pungent than you like, but try them just in case.