Salad Turnip
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Hinona Kabu is a striking heirloom turnip from Japan that looks nothing like the round roots most Western gardeners expect. This traditional vegetable, which originated in Shiga prefecture during the 1470s, grows into a slender, elongated root that reaches up to 12 inches long while staying just 1.5 inches wide, with a distinctive red-topped crown that transitions to white along the bottom two-thirds. Ready to harvest in just 40 to 50 days, it delivers a mild flavor that makes it ideal for pickling, particularly in the Japanese sakura zuke (cherry blossom pickle) tradition. Plant it in full sun as a cool-season annual, and you'll be growing a piece of Japanese culinary history.
Full Sun
Moderate
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?in H x ?in W
Annual, Biennial
Moderate
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What makes Hinona Kabu truly special is its elegant, almost delicate form, a turnip that defies the chunky, globe-shaped stereotype. The color contrast alone is stunning: that deep red cap fading to creamy white creates a visual that stands out in any garden bed or farmers market stand. Beyond its beauty, this heirloom is prized specifically for pickling, where its mild flavor and crisp texture shine in traditional Japanese preparations. At just 40 to 50 days from seed to harvest, it's remarkably quick, making it perfect for succession planting in cool seasons.
Hinona Kabu is used primarily for pickling, where its mild flavor and crisp texture are essential to creating sakura zuke, the traditional Japanese cherry blossom pickle. Beyond this specific preparation, the roots can be eaten raw in salads or sliced and served fresh, while the tender greens are also edible and can be prepared as a cooked vegetable. Its mild character makes it versatile for any preparation where you want the delicate turnip flavor to shine without overpowering other ingredients.
Sow seeds directly into loose, well-draining soil in early spring or late summer when temperatures are cool. Press seeds into the soil and keep the seedbed consistently moist until germination occurs.
Harvest when roots reach their characteristic elongated size of up to 12 inches long, typically around 40 to 50 days after sowing. The distinctive red-topped crown will be fully colored at maturity, with the white portion visible below ground. Gently pull or dig the roots from the soil to avoid breaking the delicate long shape. Young roots can be harvested earlier if you prefer a more tender bite, while fully mature roots are better suited for pickling and will store longer.
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“Hinona Kabu carries the story of Japanese agricultural tradition back to the 1470s, when it first appeared in Shiga prefecture. Known by several names, kabu, kabura, manjing, mo ching, and wu jing, this heirloom represents a living link to centuries of Japanese farming practice. As a dento yasai, or traditional Japanese vegetable, it was preserved and passed down through generations specifically because of its excellence in the kitchen, particularly for making sakura zuke, the celebrated cherry blossom pickle that has been part of Japanese food culture for centuries. This variety's survival to modern gardens is testament to its cultural importance and the dedication of seed savers who recognized its value beyond mere survival.”