Shogoin Turnip Seeds – Traditional Japanese Globe Turnip, Dual-Purpose Greens & Root

Shogoin Turnip Seeds – An Heirloom Japanese Classic

Shogoin is one of Japan's oldest and most prized turnip varieties — a large, globe-shaped root with exceptionally tender, fine-grained white flesh and broad, flavorful leafy greens. It's a true dual-purpose vegetable: both the mild, crisp roots and the lush 20" greens are harvested and enjoyed. Roots can grow 6–8" in diameter but are best harvested young and tender at about 4". Flesh is firm, mild, and crispy with none of the sharpness of Western turnips.

A staple of Japanese pickling traditions, Shogoin roots and leaves are classically prepared as nuka-zuke (rice bran pickle) or served fresh with a su (vinegar) dressing. Also excellent in soups, stir-fries, and salads.

Seed Details

• Type: Heirloom, Open-Pollinated, Cool-Season Annual
• Root: Large globe, 6–8" diameter; best at 4"
• Flesh: Firm, crisp, mild flavor
• Greens: Broad, leafy, grow to 20" tall
• Days to Maturity: ~70 days (roots); greens harvestable in ~30 days
• Planting Season: Early spring, late summer, or early fall
• Best Use: Pickling, soups, stir-fries, salads, raw

Growing Instructions

• Loosen garden soil 8–10" deep and amend with compost for moderately fertile, well-drained conditions (pH 5.5–6.8).
• Direct sow seeds ½" deep, 1" apart, in rows 12–24" apart.
• Sow 4–6 weeks before last frost for late spring harvest, or in late summer/early fall for a fall crop.
• Thin to 4–6" apart when first true leaves appear. Keep soil consistently moist.
• Best growth occurs at 60–65°F daytime temperatures.

Harvesting

• Greens: Snip leaves 1–2" above the ground once plants are established; harvest young for best flavor.
• Roots: Pull small radish-size roots ~30 days after planting for tender eating; allow to reach 4" for peak flavor and texture.
• Stored turnips keep for several months in a cool cellar or garage.

Select your desired seed quantity above. Open-pollinated, cool-season heirloom.