Tokyo Silky Sweet Turnip is a fast-maturing Brassica rapa cultivar that reaches harvest in just 45 days, making it one of the quickest turnips from seed to table. This Japanese variety delivers tender, sweet roots that are at their most delicate and flavorful when harvested small, paired with nutritious leafy tops loaded with carotenoids, B-complex vitamins, and vitamin K. Direct sow spring through summer in full sun, space thinly at 1 inch apart, and you'll have crisp, mild roots ready to harvest in under seven weeks. Both the roots and greens reward quick harvesting, storing beautifully in cool conditions for extended winter eating.
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The real appeal of Tokyo Silky Sweet Turnip lies in its speed and tenderness. At 45 days to maturity, it fits neatly into succession plantings throughout the growing season, and the Japanese breeding behind this variety emphasizes a silky, delicate texture that's entirely different from coarser turnip varieties. The leafy tops are equally valuable, packed with nutrients that coarser varieties sometimes lack. Store both roots and greens at 36°F and 95% relative humidity, and you'll have fresh, sweet turnips feeding you well into winter.
Tokyo Silky Sweet Turnip works equally well roasted whole when small, shredded raw into slaws and salads, or steamed and buttered as a delicate side dish. The leafy tops are far too nutritious to discard; they can be picked young as tender greens for salads, or cooked down like other brassica greens. This variety's speed and tenderness make it particularly suited to fresh preparation rather than long cooking, where the silky texture shines brightest.
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Direct sow Tokyo Silky Sweet Turnip spring through summer, working the seed directly into the garden soil in full sun. Sow seeds thinly where you want them to grow, keeping the seedbed consistently moist until germination occurs.
Tokyo Silky Sweet Turnip reaches maturity at 45 days from direct seeding. Harvest the roots when they're still small, as sweetness and silky texture peak before they grow large and woody. Gently pull or dig the roots, being careful not to bruise them. The leafy tops can be picked individually when young and tender, or harvested all at once just before you pull the roots. Both roots and greens are best used fresh, though both store exceptionally well in cool conditions.
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