The white-tailed deer, a widespread and adaptable herbivore, maintains a diet that shifts seasonally based on forage availability and nutritional needs. Plants belonging to the Brassica family, which includes common crops like turnips, kale, and radishes, have become a recognized food source for deer in many regions. Understanding how deer interact with these plants involves looking at both the leafy greens and the underground root. The question of whether deer consume turnip greens and roots centers on the palatability and nutritional benefits of this dual-purpose plant.
The High Palatability of Turnip Greens for Deer
Deer readily consume the leafy tops, or greens, of the turnip plant, though consumption is often temperature-dependent. Young turnip leaves contain compounds that can be slightly bitter, leading to low utilization early in the growing season. The first hard frost triggers a biochemical change within the plant, converting starches stored in the leaves into sugars. This conversion significantly increases the palatability of the greens, making them sweeter and highly attractive to deer, which then browse heavily on the tender foliage in late fall.
Nutritional Profile and Winter Forage Value
Turnip greens offer a high-quality nutritional profile, making them an exceptional forage source during the late fall and early winter. The foliage is highly digestible, and protein content is notably high, frequently ranging from 15% to 22% crude protein. This concentration of protein is particularly beneficial for pre-rut and winter survival, supporting body maintenance and the recovery of bucks and does. The overall energy and nutrient density of the greens provide a crucial resource when natural browse and acorns become scarce or covered by snow, filling a significant nutritional gap during the challenging winter months.
The Critical Difference: Consumption of the Root
The consumption of the turnip root, or bulb, is a distinct behavior that usually follows the depletion of the leafy greens. While the greens are consumed for their protein and high digestibility, the root is primarily sought after for its energy-rich carbohydrate content. Deer typically do not begin consuming the root heavily until after the greens are gone or until late-season cold has softened the bulb. Freezing and thawing cycles further increase the root’s palatability by softening the texture and concentrating the internal sugars, ensuring a steady supply of high-calorie food well into the winter.