Accawmacke Broccoli Turnip Greens
Brassica rapa
Approximately 80 seeds per pack.
Germination ~ 98% Sept 2024 Packed for 2025
Origins and History
Accawmacke Broccoli Turnip Greens are a treasured heirloom variety rooted in the Eastern Shore of Virginia, where the Accawmacke people and later African American farmers cultivated hardy greens adapted to coastal soils. Unlike common turnip greens, this variety was selected for its flavorful leaves and rapid regrowth after cutting, making it an important subsistence and market crop. Its resilience and cultural ties have preserved it as a regional heirloom that carries both Indigenous and African American agricultural traditions forward.
Appearance and Characteristics
This Brassica rapa variety produces abundant, broad, deep-green leaves with slightly ruffled edges and tender stems. The plants are compact yet vigorous, forming dense stands that can be repeatedly harvested. Though part of the turnip family, it does not focus energy on root development; instead, it is prized for its leafy tops. The flavor is mild yet nutty, with a hint of mustard-like spice that deepens as the leaves mature.
Culinary Uses
Accawmacke Broccoli Turnip Greens are versatile in Southern and Mid-Atlantic kitchens. They can be steamed, braised, or sautéed, often seasoned with smoked meats or garlic for depth of flavor. Young leaves are tender enough to be eaten raw in salads, while mature greens lend themselves to slow cooking in soups, stews, and traditional “pot likker” dishes. Their balanced flavor makes them an excellent companion to cornmeal-based dishes like cornbread or grits.
Growing Tips (Vegetation Zones and Sow Depth)
This variety thrives in USDA Zones 6–10, favoring cool seasons for the best leaf quality. Sow seeds directly into well-drained soil at a depth of ¼ inch (0.6 cm), spacing plants 6–8 inches apart. Optimal growth occurs in full sun, though partial shade can be tolerated in warmer climates. Succession sowing every 2–3 weeks ensures a continuous harvest. Fertile, moisture-retentive soil rich in organic matter produces the most vigorous greens.
Harvesting Guidance
Greens can be harvested as early as 30–40 days after sowing, either by cutting outer leaves for “cut-and-come-again” harvests or by clipping the entire rosette close to the crown. Regular picking encourages new growth and prevents leaves from becoming overly tough. For peak tenderness, harvest before the plants bolt in warm weather. Washed, cooled leaves store well under refrigeration but are best enjoyed fresh for maximum flavor.
