Hinona Kabu Turnip Seeds ,Asian Vegetable

 !Plant spring and fall !-Biannual .- ,(Brassica rapa var rapifera) 

Organic Hinona Kabu Turnip - Striking Japanese salad turnip with bright pink shoulders and a long, tapered white root. Beautiful in bunches and makes a colorful spicy/sweet addition to salads. Hinona Kabu is often used for pickling, but it can be eaten raw or cooked, sliced or grated. Caramelize with butter, sugar and soy sauce for a simple and delicious side dish. Slender roots grow to 10-12” long. Dark green tops with purple veining are also tasty – and attractive! (Brassica rapa ) Days to maturity: 45 days

A unique, long, thin, mild-flavored turnip that has a red top, and the bottom two thirds are white. It measures 1.5" wide and up to 12" long. This traditional Japanese vegetable or dento yasai originated in the Shiga prefecture in the 1470’s. Used to make sakura zuke or cherry blossom pickle.
Plant seeds in early spring as soon as soil can be worked. Plant in enriched soil. Sow seeds sparingly, firm soil gently over the row and keep moist. For a fall crop, plant in late summer or early fall.
Thin to the recommended spacing when the first true leaves appear. Water regularly. To harvest, pull small, radish-size turnips for greens and roots a month after planting. For mature greens, snip off leaves 1 to 2 inches above the ground. Turnip roots lose flavor when they've become bigger than a large egg.

• Days to Harvest: 50 - 50 Days
• Days to Sprout: 3 To 10 Days
• Planting Depth: 0.25 - 0.5 Inches
• Plant Spacing: 1 - 2 Inches
• Spacing Rows: 12 - 18 Inches
• Spacing After Thinning: 2 - 4 Inches

Harvested turnips will keep for several months in a cool cellar or garage.
Culinary tips: Leaves and roots are pickled in rice bran, nuka zuke, or served with a su dressing. Also delicious, and still colorful, when cooked.