As a general rule, you can harvest greens as soon as they are large enough to pick. Generally, this is when the green reach a height between 4 to 6 inches (10 to 15 cm).  As long as the growing points or nodes are not removed, the greens should regrow after harvesting them. If you want to harvest leaves and roots from the same plant, only remove two or three leaves per plant. If you remove all of the leaves, the root will die. You should be able to harvest mature, ripe turnips after five to ten weeks. "Early" varieties only require five weeks, while main crop varieties need six to ten.  You can harvest small turnips simply by hand pulling them. To harvest large turnip roots, use a spading fork to loosen the soil around the root before pulling it out. You can harvest turnips at virtually any size. Small turnips are tender and tend to be somewhat sweeter than large turnips, though, so most prefer to harvest turnips when the roots are between 1 and 3 inches (2.5 and 7.5 cm) in diameter). You can check the root size by lightly brushing away soil on top of one plant to reveal the root below. If that one plant appears ready for harvest, most of the others will likely be ready, as well. Make sure that all of your turnips are harvested before the first frost. Do not allow them to grow too large, since overripe turnips have a woody taste and texture. When packed and stored in a cool place, harvested turnips will usually last for three to four months. Consider keeping them in a basement, root cellar, or shed and covering them with straw.  Twist off the tops, leaving 1/2 inch (1.25 cm) of stem before storing the turnips. Do not rinse off any soil since it can actually help protect the roots wile they remain in storage. You might be able to leave your fall crop in the ground until early winter by covering them with a thick mulch, but pull them out before the soil freezes and hardens. Turnips can also be stored in the refrigerator.
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