Manpukuji is a legendary Japanese heirloom carrot descended from the ancient long carrot varieties of Japan's Edo period, now prized by gardeners seeking something truly extraordinary. These super-long roots can stretch 2 to 6 feet in ideal soil, making them a showstopper for anyone willing to prepare deep, loose growing conditions. The flavor is remarkably sweet, intensifying after a fall frost, and the variety matures in 70 to 80 days. Hardy from zones 3 to 10, it grows best in full sun with moderate water and thrives in well-draining soil with a pH between 6.0 and 6.8.
Full Sun
Moderate
3-10
72in H x ?in W
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Moderate
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Manpukuji is a carrot bred for drama and depth of flavor rather than convention. The roots achieve astonishing length when given proper soil, and their sweetness reaches peak perfection in the cool months following an autumn frost. Beyond being a stellar fresh snack, this variety has deep roots in Japanese culinary tradition, where it appears grated and pickled as Namasu during New Year celebrations. Its heirloom status and dramatic size make it a favorite of market growers and vegetable enthusiasts who want their carrots to be conversation pieces.
Manpukuji excels both as a fresh snacking carrot and in the kitchen. Its primary cultural use is in Namasu, the traditional Japanese grated carrot salad served during New Year celebrations, where its natural sweetness shines when lightly pickled. Beyond that specific preparation, it stands as an outstanding option for fresh eating straight from the garden, and its remarkable length makes it visually stunning for market displays and specialty vegetable presentation.
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Sow Manpukuji carrot seeds directly into the garden once soil temperatures have reached at least 45 degrees Fahrenheit in spring, or 8 to 10 weeks before your first expected fall frost if you want to harvest after frost for peak sweetness. Choose a location with loose, stone-free soil prepared to significant depth, as these roots will grow long and straight only in ideal conditions.
Manpukuji is ready to harvest 70 to 80 days after sowing, though waiting until after a fall frost will reward you with noticeably sweeter roots. You can harvest at any point once the shoulders of the carrot are about 3/4 inch in diameter. To harvest, gently loosen the soil around each root with a garden fork, working carefully from the side rather than directly above to avoid breaking these long, delicate roots. Pull gently once the soil is loosened, or dig out the entire root system if you're harvesting a succession of carrots from the same bed.
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“Manpukuji traces its lineage to the ancient long carrot varieties cultivated in Japan during the Edo period, a legacy spanning centuries of selective breeding and cultural refinement. Japanese farmers developed these exceptionally long types through careful seed saving and selection, preserving them as treasured garden varieties that became woven into regional food traditions. This heirloom eventually made its way to Western seed catalogs and into the hands of gardeners who recognized its unique character and historical significance, allowing modern growers to participate in a living connection to Japanese agricultural heritage.”