Turnip Seeds - Hinona Kabu ,Asian Vegetable

Plant spring and fall !-Biannual .-(Brassica rapa var rapifera) Organic Hinona Kabu Turnip - Vibrant Japanese variety with pink shoulders and a long white root. Great for bunches, pickling, or adding spice and sweetness to salads. Can be cooked or eaten raw. Tastes delicious when caramelized with butter, sugar, and soy sauce. Long, slender roots and attractive dark green tops with purple veining. (Brassica rapa) ) Days to maturity: 45 days

Hinona Kabu turnip seeds produce a distinctive and slender root with a delicate taste. The top portion boasts a vibrant red color, while the bottom two-thirds remain white. This traditional Japanese vegetable, also known as dento yasai, dates back to the 1470s in the Shiga prefecture. It is often used to create sakura zuke, a pickled dish with cherry blossom flavors.
Plant seeds in early spring as soon as soil can be worked. Plant in enriched soil. Sow seeds sparingly, firm soil gently over the row and keep moist. For a fall crop, plant in late summer or early fall.

Sowing: To successfully grow turnips, it is best to plant them three weeks before the final frost in the spring, or during the cooler months for a fall harvest. When planting Purple Top White Globe turnip seeds, make sure to direct sow them in well-cultivated and sunny soil, with a depth of 1/2" and spacing of 12-18" in between rows. As the seedlings develop, it is important to thin them to 4-6" apart for optimal growth.

Growing: Apply mulch to conserve moisture and control weeds. Watch out for pests such as the red and black harlequin bug, which must be removed to prevent damage. Thin to the recommended spacing when the first true leaves appear. Water regularly. To harvest, pull small, radish-size turnips for greens and roots a month after planting. For mature greens, snip off leaves 1 to 2 inches above the ground. Turnip roots lose flavor when they've become bigger than a large egg.

Harvesting: Harvest greens when they are ready to eat, use 2-3 leaves per root if harvesting both, pull small turnips at 1-3" for best tenderness and flavor. To store, cut tops to 1/2" and keep in a cool, dark place without washing until ready to use. Can overwinter in ground with mulch for warmer climates.