These greens pack more nutrients than the turnip itself, including calcium , …

Turnip greens are the leaves of the turnip plant, which is a root vegetable similar to beetroot. They grow into an elongated oval, with toothed or wavy edges. Turnip leaves are light green and slightly hairy. Turnip greens have long been a favorite vegetable in the South. Then, fill a Dutch oven or large stockpot halfway with water and bring it to a boil. The leaves are light green in color, hairy and thin. Turnip bulbs are generally either white or yellow, with the part of the bulb that protrudes above ground purple or green thanks to sun exposure. The vast majority of turnip plants that are grown commercially are grown primarily for their roots rather than their leaves, but you can enjoy the leaves of any turnip plant alongside of their better-known roots.

Mustard, collards and turnip greens are all susceptible.

Cercospora leaf spot lesions are pale green to gray or white and often have a brown border (Figure 3). In ancient times turnips were either globular or broad-bottomed, but over the centuries different types of turnips appeared, including ones with long carrot-like shapes, and skins that are pure white to some with purple or red shoulders. The plant produces light yellow flowers which are clustered at the top of a raceme and are often extended above the terminal buds. Leaves turn yellow and drop prematurely with this disease.
To cook turnip greens, start by rinsing them off and patting them dry. If allowed to bolt, turnip flowers are small and yellow.

The turnip (Brassica rapa L.) is a widely grown root vegetable and used for centuries as a livestock forage crop, as well as for human consumption. Next, cut the stems off at the base of each leaf, removing any bruised or wilted pieces as you go, and tear the leaves into 1/2 inch pieces. This version contains salt pork, but you could use another kind of pork cut—bacon, streaky bacon (pork belly), ham hocks, hog jowl, smoked pork chops, or … Occasionally, a turnip crop will suffer from some form of leaf yellowing.

Turnip greens—like collard greens and mustard greens—are usually cooked with ham or pork.
This biennial member of the mustard family prefers loose, well aerated and fertile soil. Turnip, Brassica rapa, is an herbaceous annual or biennial plant in the family Brassicaceae grown for its edible roots and leaves.The plant possesses erect stems and 8–12 leaves forming a crown. Seedlings may be killed outright if the disease is severe at emergence. The entire leaf begins to turn red and the crown and the roots of the plant end up rotting. Turnips are very closely related to broccoli, cabbage, mustard, and kale. While seeing frilly red leaves might look pretty at first, it is a sign that the plant is severely infected. Turnip greens are, of course, the leaves of the turnip plant. You will also sometimes hear these greens being referred as turnip "tops."