All-Top

• This variety produces a high yield of leafy greens, but does not produce edible roots. All-Top is a fast grower, maturing in about 35 days and is adaptable to a wide variety of climates. Most areas can support both spring and fall crops. Seven-top is a similar variety bearing ample, dark-green leaves that mature in 40 days. All-top is resistant to mosaic, a common disease affecting greens.
  
  

Alamo

• Alamo is a hybrid turnip green variety. Recommended for processing by the University of Delaware, Alamo is highly adaptable and grows as well in Texas as it does in New England. This variety does not produce edible roots.
  
  

Topper

• Topper yields a vigorous crop of dense, green leaves that regrow quickly after the first harvest. Maturing in 35 days, this variety also produces edible, pale-green roots. Topper is one of the most cold-tolerant varieties and is resistant to aphids, mosaic and downy mildew.
  
  

Shogoin

• Maturing in 42 days, Shogoin produces tender, mild-tasting leaves. The white roots are also edible when young, but become inedible as the plants mature. Shogoin is resistant to mosaic and downy mildew, and is a good variety for fall planting.
  
  

Root Varieties

• Turnip varieties cultivated for their roots include Just Right, Royal Crown, Purple Top, White Lady and Tokyo Cross. Unlike leaf varieties, which seldom produce edible roots, root varieties usually also produce edible leaves. However, the quantity and quality of the leaves may not be high.