Leafy Turnip
Where to buy seeds
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Nozawana is a traditionally selected Japanese turnip grown for its spectacular dark green, long leafed greens and stalks rather than a bulbous root. Ready to harvest in just 30 to 40 days, this cool-season annual thrives in full sun and brings both cold and heat tolerance to the garden. The tender leaves offer a delicious mild flavor that makes them especially prized for pickling, while the plant's rapid maturity means you can succession plant through spring and fall for nearly year-round harvests.
Full Sun
Moderate
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Annual, Biennial
High
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What sets Nozawana apart is its dual-purpose personality, gardeners grow it specifically for the leafy greens and stalks rather than expecting a large turnip root. The exceptionally tender texture combined with that mild, pleasant flavor makes it a revelation in pickled preparations. Its heirloom status and multiple cultural names (kabu, kabura, manjing, mo ching, wu jing) hint at how deeply this variety is woven into Asian food traditions, while its tolerance for both cold snaps and summer heat makes it remarkably forgiving for gardeners new to brassicas.
Nozawana is grown primarily for its dark green leafy tops and tender stalks rather than any root development. These greens excel in pickling, where their mild flavor and crisp texture shine through preservation brines. The leaves and stems can also be steamed, stir-fried, or used raw in salads, making this a versatile green vegetable that happens to come from a turnip plant.
Sow seeds directly in a sunny location in spring after your last frost date, or in late summer and fall for additional harvests. This variety does not require indoor starting and responds well to direct seeding in garden soil.
Nozawana reaches harvest readiness in 30 to 40 days from sowing. Begin harvesting the outer leaves and tender stalks once the plant has developed sufficient foliage for cutting without damaging the growing crown. You can harvest individual leaves as needed for a continuous supply, or cut the entire plant just above soil level for a single larger harvest. The leaves are best when young and tender, so frequent harvesting encourages continued production.
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“Nozawana represents a distinct Japanese horticultural tradition of selecting turnips not for their roots but for their leaves. The variety's multiple names across Asian cultures, kabu, kabura, manjing, mo ching, wu jing, reflect its journey across East Asia and its importance in regional cuisines. This heirloom has been traditionally grown and seed-saved by Japanese farmers who recognized early that the true treasure of this plant lies in its abundant, tender greens rather than underground development.”