Brassica rapa var rapifera
The Tennouji Kabura is one of the oldest traditional Japanese turnips. It was originally a specialty of the Osaka Tennouji district, where it thrived during the Edo era in the 17th, 18th and 19th centuries. The Tennouji is a close relative to variety #116 Nozawana, when its seed was sown in 1756 in the mountainous region of Nozawa. The semi-flat white oval root grows 3” to 4” diameter. This variety produces large leaves and is appreciated for its aroma and flavor, particularly pickled or dried.
- Cool season annual
- Approx. 1200-1250 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.)
- 144,000 seed count per pound.
- Maturity: Approx. 25-45 days depending on type of maturity
- Planting season: Early spring/late summer/early fall
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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.