Turnip Japanese 'Tokyo Market'
Turnip Japanese 'Tokyo Market' is backordered and will ship as soon as it is back in stock.
Tokyo Market' is an open-pollinated turnip that is very hardy and easy to grow. It has tender, smooth, pearly-white skin and mild flavoured, juicy, white flesh. It has a flattened globe shape, 7 - 10 cm across. The young leaves are nutritious and can be steamed or stir-fried. The roots are excellent as a baby vegetable or can be used raw, steamed, stir-fried or pickled. Eaten raw, the roots are much milder than radishes. It does well across a wide climate range and can be sown spring or autumn.
Product: Turnip Japanese 'Tokyo Market'
Product type: SEED (100)
Botanical name: Brassica rapa var. Rapifera
Tokyo Market' is very hardy and easy to grow. It has tender, smooth, pearly white skin and mild flavoured, juicy, white flesh. It has a flattened globe shape, 7 - 10 cm across. The young leaves are nutritious and can be steamed or stir-fried. The roots are excellent as a baby vegetable or can be used raw, steamed, stir-fried or pickled. Eaten raw, the roots are much milder than radishes. It does well across a wide climate range.
Plant type: Cool season annual
Plant height: 30 cm
Sow when: Germinate best at 8 - 25°C soil temp.
Temperate: Early spring to early autumn
Subtropical: Early spring and late autumn to early winter
Tropical: April - June
Germination: 7 - 10 days
Depth: 10 mm deep
Position: Full sun
Sow where: Sow direct
Soil type: Friable, deeply dug, well-drained soil, pH 5.5 - 6.5
Rows: 30 cm apart
Details: Keep moist, to encourage growth and mulch well.
Harvest: 30 - 40 days
100 seeds per packet
Brassica rapa var. Rapifera
Cool season annual
Turnip Japanese 'Tokyo Market'
Tokyo Market' is an open-pollinated turnip that is very hardy and easy to grow. It has tender, smooth, pearly-white skin and mild flavoured, juicy, white flesh. It has a flattened globe shape, 7 - 10 cm across. The young leaves are nutritious and can be steamed or stir-fried. The roots are excellent as a baby vegetable or can be used raw, steamed, stir-fried or pickled. Eaten raw, the roots are much milder than radishes. It does well across a wide climate range and can be sown spring or autumn.