Turnip Seeds," Nozawana,Japanese, turnip green (Brassica rapa) asian Vegetable

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Use in stir-fries or steamed. Prepare as tsukemono (Japanese pickles) and Ohitashi (Japanese Blanched Greens With Savory Broth) Recipe Below
Turnips are prepared in Asia in much the same way as radishes. Often pickled, they are also steamed, added to stir-fries or grated or chopped raw into a salad. The young flavorful greens are stir-fried, as well, or added to soups. Some varieties produce greens particularly suited for pickling, such as Nozawana below, which is a popular snack for skiers in Northern Japan.

• Cool season annual
• 600-700 seeds in packet
• 10 grams- approx 3,500 Seeds
• Approx 9.500 Seeds Per oz
• Maturity: Approx. 30-40 days
• Planting season: Late summer/fall

This traditionally selected Japanese turnip is grown specifically for its dark green, long leafed greens and stalks. Cold and heat tolerant. It has a delicious mild flavor, tender texture, and is often used for pickling.

Asian names for this vegetable...

• China: mo ching, manjing, wu jing
• Japan: kabu, kabura

Nozawana is a leafy green originated from turnip. Long dark-green leaves and stalks are used extensively for pickling and stir-fry. Plants are resistant to hot and cold conditions.
This traditionally selected Japanese turnip is grown specifically for its dark green, long leafed greens and stalks. Cold and heat tolerant. It has a delicious mild flavor, tender texture, and is often used for pickling.
HOW TO GROW:
Prepare fertile, well-drained soil. Sow seeds in a sunny location in spring after last frost or in late summer/fall. Keep soil moist. Fertilize as needed. Plant every 2 weeks for continuous harvest. Best flavor and texture when harvested up to 2" in diameter. Mature plants can reach 24" tall.

Turnip Greens Ohitashi
Prep Time: 10 minutes
Cook Time: 5 minutes
Serving Size: 3-4 servings
Ingredients
1 bunch turnip greens
1/4 cup Dashi
1 Tbsp soy sauce
1/2 tsp sugar
Katsuobushi (dried bonito flakes)
Instructions
Mix Dashi, soy sauce and sugar in a small bowl.
Boil water in a large pot, then add spinach. After 15-30 seconds, remove from heat and drain water.
Cool spinach in running water, and squeeze water out from spinach.
Cut spinach into 2" sections and place in a bowl. Add Dashi sauce mixture and mix well.
Chill or serve right away with a sprinkle of Katsuobuhi.