White Turnip Seeds “Tennouji Kabura” Asian Vegetable. Caribbeangardenseed

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• Cool season annual
• Maturity: Approx. 25-45 days depending on type of maturity
• Planting season: Early spring/late summer/early fall
• Approximately 10,000 Seeds per oz.

The Tennouji Kabura is one of the oldest traditional Japanese turnips. It was originally a specialty of the Osaka Tennouji district, where it thrived during the Edo era in the 17th, 18th and 19th centuries. The Tennouji is a close relavtive to  Nozawana, when its seed was sown in 1756 in the mountainous region of Nozawa. The semi-flat white oval root grows 3′ to 4′ diameter. This variety produces large leaves and is appreciated for its aroma and flavor, particularly pickled or dried.
1
Work garden soil until loose. Amend with compost, if necessary, to achieve moderately fertile conditions in a well-drained area that receives full sun to partial shade, with a pH of between 5.5 and 6.8. Make shallow trenches with your finger about 1/2-inch deep. Space the trenches 12 to 24 inches apart.
2
Sow purple top turnip seeds about 1 inch apart in the trenches, four to six weeks before the last frost for harvest in late spring, covering the seeds lightly with soil. Purple top and other turnip varieties grow best in daytime temperatures of 60 to 65 degrees Fahrenheit. You must plant them so that you have 45 to 65 days before daytime temperatures reach 75 degrees Fahrenheit. Alternatively, sow them in late summer for a fall harvest after high temperatures have passed, or in regions with cooler summers, sow them every two weeks through the middle of the summer for a continuous yield.
Harvest the purple top turnips when the roots are 3 to 4 inches in diameter and the temperature has not risen above 75 degrees Fahrenheit. Use a garden fork to gently lift them out of the ground, and then shake off excess soil. Cut off the greens and eat them immediately, or freeze them for use later. Store the purple top roots in the in a cool, moist place such as a cellar.
Days to maturity: 45 days
A unique, long, thin, mild-flavored turnip that has a red top, and the bottom two thirds are white. It measures 1.5″ wide and up to 12″ long. This traditional Japanese vegetable or dento yasai originated in the Shiga prefecture in the 1470’s. Used to make sakura zuke or cherry blossom pickle.
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.
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.
Days to Harvest: 50 – 50 Days
Days to Sprout: 3 To 10 Days
Planting Depth: 0.25 – 0.5 Inches
Plant Spacing: 1 – 2 Inches
Spacing Rows: 12 – 18 Inches
Spacing After Thinning: 2 – 4 Inches
Harvested turnips will keep for several months in a cool cellar or garage.
Culinary tips: Leaves and roots are pickled in rice bran, nuka zuke, or served with a su dressing. Also delicious, and still colorful, when cooked.

Materials: garden,heirloom,Turnip Seed,Organic,Turnip,Hinona Kabu,Brassica rapa var rapifera,Japanese Vegetable