A Japanese salad turnip with gorgeous, golden skin and oh-so-sweet flesh. It is excellent for raw or cooked preparations and exceptionally easy to grow. If you love the Hakurei turnip, you are sure to love this tender, gilded little morsel. This thin-skinned, salad type is scrumptious raw, or can be roasted, steamed, and added to soups.

• Full Sun
• Sprouts in 4-7 Days
• Ideal Temperature: 45-85 Degrees F
• Seed Depth: 1/4 inch
• Plant Spacing: 5"
• Frost Hardy: Yes
• Brassica rapa

Growing Tips: Direct seed in late winter-early spring, and again in late summer for fall harvest and winter storage. Roots are best harvested in cool weather, harvest greens most anytime.

This Japanese turnip with slender roots and a vibrant magenta color adds a splash of pink color to pickles, stir fries, and salads. Growers, add this eye-catching turnip to root stacks and bundles for extra curb appeal at the farmers market.

• Full Sun
• Sprouts in 4-7 days
• Ideal Temperature: 45-85 Degrees F
• Seed Depth: 1/4”
• Plant Spacing: 5”
• Frost Hardy: Yes
• Brassica rapa  

Growing Tips: Direct seed in late winter-early spring, and again in late summer for fall harvest and winter storage. Roots are best harvested in cool weather, harvest greens most anytime.

Supremely crisp, sweet and mild, the white and red, fine-grained flesh makes this a top fresh-eating salad turnip. These beautiful, large, red-skinned turnips are cultivated mainly in Takayama City, Japan. Its origin was from a former part of Takayama called Hachigago, where a local turnip of reddish-purple hue was widely grown. In 1918, this red-colored mutant was discovered from these Hachiga turnips and named Hida Beni Red Turnip. It is excellent for making pickles and matures in just 45-50 days.

• Full Sun
• Sprouts in 4-7 Days
• Ideal Temperature: 45-85 Degrees F
• Seed Depth: 1/4 inch
• Plant Spacing: 5"
• Frost Hardy: Yes
• Brassica rapa

Growing Tips: Direct seed in late winter-early spring, and again in late summer for fall harvest, winter storage. Roots best harvested in cool weather; harvest greens most anytime.

50 days. A stunningly beautiful and delicious turnip traditionally grown in lovely Nagasaki, Japan. This sweet turnip has a plum to wine color skin with a hint of delicate purple in the sweet, crisp flesh. Great for pickling and a delicious raw turnip for fresh eating and salads. Ready 50 days from sowing. Incredibly good!

• Full Sun
• Sprouts in 4-7 Days
• Ideal Temperature: 45-85 Degrees F
• Seed Depth: 1/4 inch
• Plant Spacing: 5"
• Frost Hardy: Yes
• Brassica rapa

Growing Tips: Direct seed in late winter-early spring, and again in late summer for fall harvest, winter storage. Roots best harvested in cool weather; harvest greens most anytime.

This 50 day white turnip is a traditional vegetable of Japan and listed among the illustrious group of Dento Yasai, or traditional cultural vegetables of Japan. Father of forest gardening, Masanobu Fukuoka, grew this variety as a wild under-story crop. With a reluctance to bolt or become pithy, this popular type has an incredible sweet taste and rich flavor. The roots are nice and smooth with crisp, white flesh of excellent quality. Can be planted in early spring or late summer, into fall, and enjoyed all year long! The crunchy, juicy roots are enjoyed fresh or pickled.

• Full Sun
• Sprouts in 4-7 Days
• Ideal Temperature: 45-85 Degrees F
• Seed Depth: 1/4 inch
• Plant Spacing: 5"
• Frost Hardy: Yes
• Brassica rapa

Growing Tips: Direct seed in late winter-early spring, and again in late summer for fall harvest, winter storage. Roots best harvested in cool weather; harvest greens most anytime.