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Seven Top is on the Slow Food Ark of Taste list of endangered varieties, because it is primarily grown for the sumptuous green tops and not the root. Once a garden fixture in the south, the seed has become hard to find. The cherished “turnip salad” starts with peppery hot Turnip leaves, which are tamed with a dressing of hot bacon grease and a dash of salt. Seven Top is best grown in the fall, leaves picked small for salads and larger for sautéed cooked greens.
Introduced in 1845, Seven Top turnips are grown solely for their flavorful and nutritious greens and have been a favorite for centuries, especially in salads. The greens are also sensational steamed like spinach or beet greens. Thanks to their quick growing time, Seven Top turnips are a great candidate for successive sowings. Start a crop early in the spring as soon as soil can be worked, and again in late summer for a hardy fall crop. While this turnip's roots will be tough, woody, and inedible, the impressive greens more than make up for it. They're 18-24 inches long, leafy and lush, and packed with all sorts of nutrition. Like vitamin K and calcium to help strengthen bones and powerful antioxidants to prevent cancer, heart disease, and diabetes, and protect eye health and cognition. Younger, smaller leaves can be harvested in as little as 45 days, with mature leaves ready about 3 weeks later.
