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[Brassica rapa subsp. sylvestris] Olive leaf turnip tops seeds, named after its smooth, olive-like leaves and prized for its tender, slightly bitter tops.
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Olive Leaf Turnip Tops takes its name from its characteristic leaves, whose shape and smooth margin closely resemble those of the olive tree. It is a highly productive small broccoli type, grown for its tasty tender tops which, once boiled or braised, release a pleasant slightly bitter flavour, perfect for traditional farmhouse side dishes.
Olive Leaf Turnip Tops has abundant foliage, with long, green leaves and a smooth margin, quite different from the jagged leaves of other turnip top varieties. The flower head is medium-small but tightly packed, and plants are traditionally cut "at the base" at harvest time.
Sow directly in the ground, broadcast or in rows 40-50 cm apart with 15-20 cm between plants, from August to November. It is a variety suited to open-field growing, with a relatively short cycle of around sixty days, making it well suited to staggered sowings throughout the autumn.
Olive Leaf Turnip Tops adapts well to open-field cultivation across the whole country, requiring cultivation care similar to other Brassicas. It prefers well-drained soil and balanced fertilisation, which supports the lush foliage typical of this variety without compromising the compactness of the flower head.
Harvest gradually, while the flower buds are still tightly closed, to ensure the tops stay as tender as possible. Cutting the plants "at the base" encourages new side shoots to form, allowing staggered harvests throughout the maturation period, which extends from March to November depending on sowing time.
Like other turnip tops, olive leaf turnip tops can be affected by flea beetle in the early growth stages, when seedlings are most vulnerable to leaf damage. It is good practice to monitor young plants closely and adopt suitable crop rotation to limit fungal issues and pests typical of Brassicas.
Olive Leaf Turnip Tops is rich in minerals, vitamins and antioxidants, typical of green-leaved Brassicas. The slightly bitter flavour of the tops, brought out by boiling or braising, makes it a tasty, light side dish, perfect for enriching a winter diet with a low-calorie vegetable.
| Value per 100g | Amount |
|---|---|
| Energy | 22 kcal |
| Protein | 3.2 g |
| Carbohydrates | 1.8 g |
| Fibre | 2.9 g |
| Vitamin C | 62 mg |