Salad Turnip
Hakurei Turnip is a Japanese hybrid that rewrites what you expect from a salad turnip. This F1 variety matures in just 38 to 46 days from seed, delivering tender, mild roots that are as comfortable raw on a salad plate as they are braised in a pan. The compact plants demand minimal space, just 1 inch between seedlings and 12 inches between rows, making them a smart choice for intensive beds and containers. Frost-tolerant and adaptable to spring or fall growing, Hakurei fits seamlessly into succession plantings across most growing regions.
Full Sun
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Hakurei earned its reputation as the standard-bearer for white salad turnips, and once you taste one, you understand why. The roots stay remarkably mild and tender even when left to mature slightly larger than baby size, a trait that distinguishes it from heirloom varieties that can turn woody and bitter. At 38 to 46 days to harvest, it's one of the fastest turnips you can grow, perfect for gardeners who want results without a long commitment. The leafy greens that crown each root are equally edible and nutrient-dense, making this a genuinely two-for-one crop.
Hakurei excels in the raw state, where its mild flavor and tender texture shine on salads and as a crudités platter centerpiece. The roots are equally at home roasted, braised, or added to soups where their gentle sweetness doesn't overpower the dish. The leafy greens, loaded with carotenoids, B-complex vitamins, and vitamin K, deserve harvesting and cooking in their own right, whether sautéed as a simple green or braised alongside the roots.
Direct sow Hakurei turnip seed in spring through summer, timing plantings to avoid the peak heat. Germination occurs reliably between 55 and 70°F. Thin seedlings promptly when they form their first true leaves to give each plant adequate space and nutrients.
Harvest Hakurei turnips at 38 to 46 days from seeding, when the roots are small and at their most tender and mild. The roots are sweetest when picked early rather than left to mature to full size. You can harvest the leafy greens separately at any point once they're large enough to handle, or pull the entire plant and use roots and tops together. For storage, pull roots with greens attached when you want to keep them fresh for the short term.
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