(Brassica rapa) Shogoin is a popular Japanese turnip that produces tender, smooth white roots. It’s also known for its high-quality mild, green tops that can be harvested in as little as 30 days.
Delicious in soups, salads, or stir-fry. Ideal variety for pickling.
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Sow outside 2-4 weeks before average last frost and when soil temperatures reach at least 50°F. For a continuous harvest, plant successive sowings every 2 weeks up to 8-10 weeks before average last frost.
For better germination, soak seeds overnight in damp towel.
Plant in early spring, then again in late summer for a fall harvest.
Keep soil evenly moist to prevent turnips from getting woody.
Harvest when roots are no larger than 2-3" in diameter. If allowed to grow larger, up to 6", it will still work well for cooking or roasting, but will not be as nice for fresh eating.