Red Round Japanese Turnip Seeds (Kabu) – Scarlet Globe, Pink-Streaked Flesh, Pink-Ribbed Tops, Sweet & Crisp, 50 Days

Red Round Japanese Turnip – Kabu (Brassica rapa var. rapifera)

The Red Round Japanese Turnip (Kabu) is one of the most visually stunning vegetables in any garden — and once you taste it, you’ll understand why it’s a favorite. The small, semi-globe roots glow bright scarlet-magenta on the outside with white and pink-streaked flesh inside, while the leafy tops feature gorgeous pink-ribbed stems and tender green leaves. Fast-growing and ready in just 50 days, these crisp, tender roots have a sweet, mild flavor that shines raw, pickled, braised, or cooked. Every single part is beautiful and delicious.

Seed Details

• Common Names: Red Round Japanese Turnip, Kabu, Kabura (Japan); Mo Ching, Wu Jing (China)
• Root: Small, semi-globe; bright magenta-scarlet skin, white flesh with pink streaks
• Tops: Tender green leaves with pink-ribbed stems — also edible and beautiful
• Flavor: Sweet, mild, crisp — excellent raw or cooked
• Days to Maturity: ~50 days
• Season: Cool-season annual; plant spring or late summer/early fall
• Best Use: Raw with dressing, thinly sliced, pickled, braised, soups, stews, curries

Culinary Ideas

• Slice thinly and eat raw with a light dressing — the pink interior is spectacular in salads
• Pickle in salt, vinegar, or rice wine for a vibrant, crunchy condiment
• Classic Japanese preparation: braise roots and mix in chopped tops
• Add to miso soup, stews, curries, and noodle dishes — roots and tops together

Growing Instructions

• Direct sow in late spring or late summer/early fall in fertile, well-drained soil in a sunny location.
• Sow ½" deep; thin to 4–6" apart for proper root development.
• Keep soil consistently moist for best texture and flavor. Cool temperatures improve color and sweetness.
• Fast-growing and easy; stores well after harvest.

Select your desired seed quantity above. A rare and extraordinary Japanese heirloom turnip.