Red Round Japanese Turnip seed, asian Vegetable

Brassica rapa var rapifera

This variety is a traditional Japanese turnip. The root is semi-globed with deep scarlet red skin with white flesh that is tender and crisp. It has a delicious, sweet flavor when harvested young to full maturity. Turnip tops are green with red veins and stems. Asian turnips are mainly eaten when very young and are delicious raw with a dressing. The roots and young green tops can be sautéed, pickled or added to stew, curry and soup.

Here is the bright red Oriental turnip that has become so hard to find! It produces small, tender globe-shaped roots that look so stunning in their red color; the stems are also red. Roots are crisp, small and perfect for fresh eating, or cooked. This rare turnip is fun and fast-growing. Our favorite.

• Cool season annual
• Maturity: Approx. 50 days
• Planting season: Late spring or late summer/early fall

Brassica rapa var rapifera

This Asian vegetable is also called...

China:  mo ching, manjing, wu jing

Japan:  kabu, kabura
Red Round

This turnip  Every part of this turnip is beautiful and tasty, revolutionizing what a turnip might be. The leafy tops are pink-ribbed and tender, the roots are bright magenta on the outside and white with pink streaks on the inside. When we first grew these turnips, we sliced them thinly and ate them raw. After hearing they are categorized as a "pickling" turnip, we tried that too, with excellent results. They are also delicious in a classic Japanese dish--roots seasoned and braised with the tops chopped and mixed in. Best grown in spring or in late summer for fall harvest. Stores well