Turnip tops — known as cima di rapa in Italy, and widely sold as rapini or broccoli rabe — are one of the most popular autumn vegetables in Italian cooking, famous for dishes like orecchiette with turnip tops. Growing them at home is easier than you might think: it's a hardy, fast-growing crop that's forgiving even for beginner gardeners. This guide walks you through when to sow, how to care for the plants, and when to harvest for tender, flavourful shoots.
What Are Turnip Tops
Turnip tops (Brassica rapa subsp. sylvestris) are a leafy brassica grown for their tender leaves, side shoots and still-closed flower buds, harvested before the plant flowers. It's a cool-season crop that dislikes intense heat, which is why timing the sowing correctly matters.
When to Sow Turnip Tops
The best sowing window runs from late July to September, with August to early September being ideal across most of Europe for an autumn-to-winter harvest. In cooler, frost-prone areas, choose fast-maturing varieties (such as a 40-day type) to get a crop in before the first frosts; in milder climates, sowing can continue into October with successive sowings for an extended harvest.
Spring sowing (February-March) is also possible, but as temperatures rise quickly the plant tends to bolt (flower) earlier than expected, producing tougher, more bitter leaves and a smaller yield — so a late-summer sowing remains the most reliable choice.
Soil and Seedbed Preparation
Turnip tops prefer loose, well-draining soil rich in organic matter, with a roughly neutral pH. Before sowing, a light digging or shallow tilling followed by fine raking is enough to create an even seedbed. Avoid excess nitrogen: it pushes leafy growth at the expense of quality and makes the plant more prone to pest attacks.
How to Sow: Direct Sowing, Spacing and Depth
Direct sowing in the ground is the most common method, since the plant doesn't transplant well:
- Rows: spaced 25-30 cm (10-12 in) apart
- Seeds: sown about 1-2 cm (0.4-0.8 in) deep, one seed every 3-5 cm
- Thinning: after germination (5-10 days at a soil temperature of 15-25°C / 59-77°F), thin seedlings to 10-15 cm apart
- Watering: water immediately after sowing and keep the soil consistently moist until germination
Choosing a Variety
Variety choice mainly depends on how quickly you want to harvest:
- Quarantina ("forty-day" type) – a very short cycle, around 40 days, ideal for a quick crop or cooler climates
- Sessantina and Sessantina Riccia di San Marzano – about 60 days, among the most widely grown types
- Sessantina Bio – the same type, grown from organic seed
- Novantina ("ninety-day" type) – around 90 days, well suited to succession sowing
- 120-day type – a longer cycle, perfect for extending the harvest into winter
By staggering sowings across these maturity groups, you can enjoy fresh turnip tops from autumn well into winter.
Crop Care: Watering, Feeding and Mulching
Turnip tops need regular but moderate watering: the soil should stay moist without becoming waterlogged. A light mulch helps retain moisture and suppress weeds. In terms of feeding, the residual fertility of well-prepared soil is usually enough; on poorer soils, well-rotted manure or pelleted organic fertiliser can help — but avoid excess nitrogen.
Common Pests and Diseases (and How to Prevent Them)
As a brassica, turnip tops share the typical pest pressure of the cabbage family:
- Flea beetles: cause small shot-holes in leaves, especially on young plants and in dry conditions. Keeping soil moist and using fine insect mesh reduces the risk.
- Cabbage white caterpillars (Pieris brassicae): larvae feed on the leaves. Regular visual checks and insect netting are the most effective defences.
- Aphids: colonise the underside of leaves; a strong jet of water or a soft-soap spray works well as an early, natural remedy.
- Downy mildew: favoured by excess humidity and poor air circulation; correct sowing spacing and crop rotation (avoiding brassicas on the same ground for 2-3 years) are the best preventive measures.
When and How to Harvest
Harvest typically comes 40 to 90 days after sowing, depending on the variety, while the flower buds are still closed and the leaves are tender — before the first yellow flowers appear, a sign the plant is bolting and the leaves are turning tougher and more bitter. Cut the main shoots with a knife, leaving the base of the plant intact: this encourages new side shoots to form, allowing for several successive harvests from the same plant over a few weeks.
Nutrition and a Cooking Tip
Turnip tops are rich in vitamin C, vitamin K, calcium and the antioxidant compounds typical of brassicas, all for very few calories. In the kitchen they're wonderfully versatile — classically paired with orecchiette pasta, or simply sautéed with garlic, olive oil and chilli flakes.