SHOGOIN TURNIP Seeds Asian Vegetable. Caribbeangardenseed

Both greens and roots are excellent for pickling, soups, stir fries and salads.

Shogoin turnip is one of the oldest traditional. It produces a large, globe turnip that can reach 6-8″ in diameter but is most tender when harvested at 4″. It is grown for both its delicious mild green tops and fine grained roots. The broad leafy greens grow to 20″ in height. Flesh is firm and crispy.

• Cool season annual
• Approximately 13,600 Seeds per oz.
• Approx. 1000 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
• 219,000 seed count per pound.
• Maturity: Approx. 70 days
• Planting season: Early spring/late summer/early fall

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 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.

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.
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.