Tokinashi Turnip

I planted these late January here in Phoenix AZ. The weather was cool and days were short, so they did not grow that fast, and they did not mature in 45 days. They did, however keep growing, and at about 60 days I started to harvest them. At 90 days they were about as big as they were going to get, and I let some of them stay in the ground for up to 120 days (four months). By then the weather is pushing up to 100 degrees, the greens don't look happy, but the roots were still in excellent shape. I picked the last of them after about 120 days, and the roots were still tender and very edible. These don't get very big here in Phoenix, but they are very sweet turnips, much sweeter than your average purple top turnip, even after leaving them in the ground for 120 days until weather pushed 100 degrees.

This is an excellent spring turnip here in Central Texas! It grew very quickly and the leaves were smooth and tasty in salads, especially in contrast to the other turnips I've grown. The roots tasted good cooked and raw. This is our new favorite spring turnip!

These turnips are so delicious! We thinned the row and cooked the small turnips and tops together in butter. Very tender and tasty. Definitely recommend this variety. I am ordering more seeds because will will want to keep the small turnips coming!

I love this turnip! It grows great as a Spring crop here in Central Texas. Beautiful white, smooth skinned turnip with a wonderfully mild flavor. I like to eat them straight out of the garden, roasted in the oven, or cooked with the greens. Also makes a great creamy turnip soup! I think every seed grew to a mature plant, because I have more turnips than I know what to do with. I will definitely plant these again in the fall!