Nagasaki Akari Kabu is a stunning heirloom turnip with deep plum to wine-colored skin and a hint of delicate purple in its sweet, crisp flesh. Traditionally grown in Nagasaki, Japan, this variety reaches harvest in just 50 days from seed and thrives in zones 3 through 9. Both beautiful on the plate and delicious raw or pickled, it's a turnip that combines Japanese heritage with remarkable versatility in the kitchen.
Full Sun
Moderate
3-9
?in H x ?in W
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Moderate
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The flesh of this turnip glows with a faint purple blush that makes it as striking on a cutting board as it is in a garden bed. At 50 days to maturity, it's quick enough to fit into succession plantings yet patient enough to develop real depth of flavor. Eat it raw in salads, slice it thin for pickling, or roast it whole; the sweetness and crisp texture shine in every preparation.
This turnip shines fresh, sliced thin into salads where its sweetness and crisp texture become the star. It pickles beautifully, its color deepening in vinegar while the flesh stays tender. Roasted whole or in chunks, it becomes mellow and almost nutty. Some gardeners ferment it, while others enjoy it simply grated raw with a pinch of salt to let the natural sweetness emerge.
No timeline data available yet for this variety.
Direct sow seeds outdoors in full sun at a depth of 1/4 inch. Plant in spring as soon as soil can be worked, or in late summer for fall harvest. Seeds sprout in 4 to 7 days when soil temperature is between 55 and 70 degrees Fahrenheit. Keep soil moist until germination.
Nagasaki Akari Kabu reaches maturity 50 days after sowing. Harvest when roots are 2 to 3 inches in diameter by gently pulling or digging around the base. The skin will have deepened to a rich plum or wine color. You can harvest younger for more tender, delicate flavor or wait for larger roots with more substance. The greens are also edible and taste best when picked young.
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“This variety carries the story of Nagasaki, Japan, where local growers developed and refined it over generations. The Akari Kabu represents a living connection to Japanese seed-saving traditions and the particular microclimates of that region. As heirloom seeds traveled the world through seed companies and gardening networks, this turnip reached Western gardeners through Baker Creek Heirloom Seeds, bringing authentic Japanese vegetable gardening into home gardens across North America and beyond.”