Brassica rapa var rapifera
Sugukina turnip is a traditional vegetable, dento-yasai, in Kyoto Japan. The production of this vegetable is in the area of Kamigamo, Kyoto. While it can be eaten fresh like any other turnip, its main use is for pickling. Suguki pickes (Sugukizuke) have been produced for generations in Kyoto for over 300 years. Most recently, researchers have started to become interested in Sugukizuke for its reported flu-fighting properties.
- Cool season annual
- 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 from early spring or late summer/early fall in a sunny location. Keep soil moist. Fertilize as needed. Plant every 2 weeks for continuous harvest. 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: Sugukina is best pickled. Pickles will be be mildly sour. 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.