Can you eat the tops of purple top turnips? A guide to cooking the delicious greens

November 25, 2025 •

3 min read

According to the USDA, a single cup of raw turnip greens provides over 100% of the recommended daily intake for Vitamin K. This highlights that you can eat the tops of purple top turnips, and that they are not only edible but also incredibly nutritious, offering a versatile and delicious addition to your meals.

Quick Summary

The leafy greens of purple top turnips are safe to eat and packed with vitamins and minerals. They can be prepared in various ways, from sautéing and braising to using them in soups, offering a delicious and healthy alternative to other leafy vegetables.

Key Points

Fully Edible: The leafy tops of purple top turnips are safe and highly nutritious for human consumption.
Nutrient-Dense: Turnip greens are rich in vitamins K, A, and C, as well as folate and calcium, often containing more nutrients than the root itself.
Flavor Profile: They have a slightly peppery flavor similar to mustard greens, which becomes milder and more earthy when cooked.
Versatile Cooking Methods: Younger greens can be eaten raw in salads, while more mature greens are best cooked by sautéing, braising, or simmering.
Proper Storage Is Key: Separate the greens from the turnip root immediately upon purchase to prolong freshness. Store them in a plastic bag in the refrigerator for up to two weeks.
Health Consideration: Individuals on blood-thinning medication should consult a doctor, as the high vitamin K content can affect blood clotting.

The Surprising Edibility of Turnip Greens

Many people are familiar with the white, purple-tinged root of the purple top turnip but discard the green, leafy tops. However, these greens are not only edible but are considered a delicacy in many cuisines, particularly Southern cooking. As a member of the brassica family, along with kale and broccoli, turnip greens are packed with nutrients and can be a flavorful and healthy addition to your diet. The key to enjoying them is proper selection and preparation.

Nutritional Powerhouse: The Health Benefits of Turnip Greens

Turnip greens often contain a more concentrated nutritional profile than their roots. They are low in calories but are an exceptional source of several vitamins and minerals that support overall health.

Here is a list of some key health benefits:

High in Vitamin K: Essential for blood clotting and crucial for maintaining healthy bones by promoting calcium absorption.
Rich in Vitamin A: Contains beta-carotene, which is converted to Vitamin A in the body, supporting vision and skin health.
Excellent Source of Vitamin C: A powerful antioxidant that helps boost the immune system and promotes collagen production for healthy hair and skin.
Good Source of Fiber: Aids in digestion, prevents constipation, and supports a healthy gut environment.
Folate-Rich: A vital nutrient for cell growth and metabolism, especially important during pregnancy.

Raw vs. Cooked: How to Prepare Your Turnip Greens

The best way to prepare turnip greens depends on their age. Young, tender leaves can be enjoyed raw, while more mature greens benefit from cooking, which softens their texture and mellows their peppery bite.


Feature	Raw Turnip Greens	Cooked Turnip Greens
Texture	Crisp and firm	Tender and wilted
Flavor	Peppery and slightly pungent	Mild, earthy, and less bitter
Best Uses	Salads, slaws, raw applications (young greens only)	Braising, sautéing, soups, stews, sides
Prep for Best Results	Wash thoroughly, tear or chop, and use fresh.	Wash well, chop, sauté with flavorings like bacon or vinegar.

Step-by-Step Cooking Guide for Braised Turnip Greens

Braised turnip greens are a Southern classic that brings out the best of their earthy flavor. This method is perfect for using larger, more mature leaves.

1. Preparation: Thoroughly wash 2-3 bunches of turnip greens in several changes of cold water to remove any grit. Tear the leaves from the tougher stems and roughly chop them. The tender stems can be chopped and included.

2. Sauté Aromatics: In a large pot or Dutch oven, heat 1 tablespoon of olive oil or bacon grease over medium-high heat. Add a chopped onion and sauté for about 7 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.

3. Braise the Greens: Add the chopped turnip greens to the pot, working in batches if necessary, as they will wilt significantly. Add 4 cups of chicken or vegetable stock and a splash of vinegar. Bring to a boil, then reduce heat to a low simmer. Cover and cook for 45 to 60 minutes, or until the greens are tender. Add seasonings like salt, pepper, and red pepper flakes to taste.

Tips for Selecting and Storing Fresh Turnip Tops

For the best culinary experience, start with the freshest possible greens. Here’s what to look for and how to store them:

Selection: Choose turnips with bright, crisp, and fresh-looking green leaves. Avoid any that are yellowed, wilted, or slimy, as this indicates they are past their prime.
Separation: Upon returning home, separate the greens from the turnip roots. The leaves draw moisture from the roots, causing both to spoil faster if left together.
Storage: Wash and dry the greens thoroughly before storing. Place the clean, dry greens in a sealed plastic bag and refrigerate in the crisper drawer for up to two weeks.

Conclusion: Don't Discard the Deliciousness

In conclusion, the answer to the question, "Can you eat the tops of purple top turnips?" is a resounding yes. These often-overlooked leaves are a nutritional powerhouse and a versatile ingredient in the kitchen. By choosing fresh greens and preparing them correctly, whether raw in a salad or braised in a savory side dish, you can enjoy the full flavor and health benefits this cruciferous vegetable has to offer. So next time you see turnip greens with their bulbs, don't throw them away—they are the definition of a delicious, low-waste meal.

Can you eat the tops of purple top turnips? Yes, and here's why you should WebMD

Frequently Asked Questions

Yes, the leafy tops of all turnip varieties are edible. They can be cooked similarly to other leafy greens like kale or collards and are a nutritious addition to any meal.

Yes, young, tender turnip greens can be eaten raw. They add a slightly peppery flavor to salads or slaws, but more mature greens are best cooked to soften their texture.

Turnip greens have a peppery, slightly pungent flavor similar to mustard greens. Cooking them mellows their bitterness and brings out a more earthy taste.

To clean turnip greens, swish them in a large bowl or sink full of cold water. Since they can hold a lot of grit, repeat this process until no dirt settles at the bottom of the water.

Both are cruciferous vegetables, but turnip greens have a sharper, more pungent flavor. Collard greens are generally milder and tend to hold their shape better when cooked for long periods, while turnip greens wilt more easily.

Yes, you can freeze turnip greens. For best results, blanch them briefly in boiling water, cool them quickly in an ice bath, and then store them in airtight freezer bags for up to 10 months.

To reduce the bitterness, cook the greens for a longer time, as is common in braising or simmering recipes. Adding a small amount of sugar, a splash of vinegar, or cooking them with smoked meat can also help balance the flavor.