Miyama Turnip is a legendary Japanese heirloom that represents decades of careful selection by Noguchi Seeds, one of Japan's most respected seedhouses. This soft, salad-type turnip reaches harvest in just 50 days and is widely celebrated as the finest of its class, even inspiring an annual festival in its homeland. It thrives in full sun with moderate water and tolerates frost, making it adaptable across growing zones. The variety is prized for its crack-resistant roots and robust growth habit, combined with superior flavor and tender texture that set it apart from ordinary turnips.
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Born from decades of selective breeding by Noguchi Seeds in early 20th-century Japan, Miyama represents the pinnacle of salad turnip development. Its crack-resistant, delicate flesh and refined flavor earned it legendary status in Japanese cuisine, where it stars in everything from hot pots to fine vegetable dishes. The speed of growth, 50 days to harvest, combined with its frost tolerance and ability to thrive in full sun with moderate water, makes it both practical and special enough to warrant its own annual celebration.
Miyama Turnip excels as a salad turnip, where its soft, tender flesh and refined flavor shine in fresh preparations. The delicate roots feature prominently in Japanese cuisine, particularly in hot pots and traditional vegetable dishes where their subtle sweetness and fine texture enhance the overall dish. Its crack-resistant quality makes it suitable for both raw consumption and gentle cooking methods that preserve its delicate character.
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Direct sow Miyama Turnip seeds in early spring or late summer for fall harvest, timing plantings to reach maturity within the 50-day window. Sow in full sun in soil with pH 6.0 to 7.5 and keep soil consistently moist until germination.
Miyama Turnip reaches harvest readiness in approximately 50 days from sowing. Harvest roots when they reach desired size, typically when tender and still young for optimal flavor and texture. The frost-tolerant nature of the variety allows for harvest even after light frosts, which can enhance sweetness.
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“Miyama Turnip emerged from the meticulous work of Noguchi Seeds, Japan's legendary seedhouse, which spent decades developing a superior salad turnip. Their goal was clear: create a variety that combined exceptional flavor and tender texture with practical advantages like crack resistance and a rugged growth habit. These efforts in the first half of the 20th century culminated in the Miyama, a turnip so revered that it became the subject of its own annual festival in Japan, cementing its place as one of the finest turnips ever developed.”