Brassica rapa subsp. rapa
This outstanding Japanese turnip has an excellent sweet and mild flavor that makes it a favorite salad ingredient. The slightly flattened round roots are crisp and white. The smooth, dark green tops can be eaten as well. The texture of the flesh stays smooth as it matures. The plants tolerate cool temperatures and mature early.
- Cool season annual
- Approx. 350-375 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
- 170,000 seed count per pound.
- Maturity: Approx. 25-45 days depending on type of maturity
- Planting season: Early spring/late summer/early fall
For quantities greater than 500 lbs, or for special requests such as seed treatment, ask us for a price quote on this variety.
Cultivation: Prepare fertile, well-drained soil. Sow seeds in spring after last frost or in late summer/fall for a fall/winter crop in a sunny location. Keep soil moist. Fertilize as needed. Plant every 2 weeks for continuous harvest. Best flavor and texture when harvested up to 2" in diameter. Cool temperatures improve the quality and flavor of turnips.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Use in soup, salad, pickle or stir-fry. Asian turnips are mainly eaten when very young. They can be eaten raw with a dressing or added to stews and curries. The young green tops are stir-fried or used in soup. Small roots with tops are often lightly sautéed together. Both can be eaten fresh or cooked.