Shogoin Turnip is an heirloom Japanese variety grown for both broad, mild greens and white, fine-grained roots. This packet contains 1,000 non-GMO, heirloom seeds for a versatile cool-season kitchen garden. Enjoy young roots fresh or bring roots and greens together in warming soups, braises and roasted dishes.

Shogoin gives you two different kitchen ingredients from one planting. The leafy tops can reach approximately 18 to 20 inches, while the roots are especially tender when harvested around 3 to 4 inches across. Actual size and texture depend on spacing, weather and care. Harvest smaller roots if you prefer tender fresh slices, or let selected plants develop for cooked dishes.

Imagine pulling smooth white roots from your garden, washing a handful of tender greens, and turning both into a simple side dish. The crisp roots take well to slicing, roasting and simmering, while chopped greens add another texture near the end of cooking. If roots are your main goal, pick leaves sparingly so plants retain enough foliage to support growth.

Germination Rate: 85%. Test Date: 12/25. WILL.

Texas Minimum Germination Rate: 80%

Why Choose Shogoin Turnip?

• Roots and greens: Harvest broad, mild leaves as well as crisp white roots, giving you more ways to use your garden produce.
• Flexible harvest: Pull young roots for tender fresh eating or use larger roots in cooked dishes before they become tough.
• Kitchen versatility: Try roots and greens in salads, refrigerator pickles, stir-fries, soups or braises.
• Heirloom seed: Grow an open-pollinated variety and save seed from correctly isolated plants when they flower in a later season.
• Cool-season planting: Include Shogoin in a spring or fall garden when local temperatures suit turnip growth.

Planting Tips for Success

• Sowing: Direct-sow in prepared soil during your local spring or fall cool-season window. Follow packet directions for sowing depth.
• Sunlight: Choose a sunny site and adjust your planting season to local heat and frost conditions.
• Soil: Loosen soil and remove stones for even root development. Add compost as appropriate to improve soil structure and drainage.
• Thinning: Thin crowded seedlings according to packet spacing recommendations so roots have room to form. Crowding can limit root development.
• Water: Keep soil evenly moist during establishment and root growth without leaving it waterlogged.
• Fertilizing: Provide modest balanced fertility using soil-test or fertilizer-label guidance. Excess nitrogen can favor leaves over roots.
• Support: No trellis or staking is normally needed.
• Leaf harvest: Take a few tender leaves from several plants rather than stripping one plant if keeping them for roots.
• Root harvest: Check roots regularly and harvest while tender, around 3 to 4 inches across or smaller for fresh eating.
• After harvest: Separate greens from roots, wash before preparing, and refrigerate harvested produce promptly.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Fresh: Slice young harvested roots thinly for a crisp addition to salads. Taste a small piece to assess tenderness.
• Refrigerator pickles: Cut roots into even slices and use a reliable refrigerated pickle recipe. Keep refrigerated; this is not shelf-stable canning guidance.
• Roasted: Cut roots into even wedges, toss with oil and seasonings, and roast until tender with browned edges.
• Stir-fried: Cook sliced roots until tender-crisp and add chopped greens near the end.
• Soups and braises: Simmer diced roots until tender and stir in greens toward the finish.
• Sautéed greens: Wash thoroughly, trim tough stems and cook with garlic and a little oil until tender.

Order Shogoin Turnip Seeds Today

Plant 1,000 heirloom seeds for crisp white roots and mild turnip greens in your cool-season kitchen garden.

Nutritional Information

Variety-specific nutritional values for harvested Shogoin roots and greens have not been verified. This refers to harvested produce, not planting seeds.

Important Disclosures

• Variety Disclaimer: Root size, leaf growth, texture and harvest timing vary with weather, spacing and care. Germination test results do not guarantee identical performance in every garden.
• Seed Storage: Store seeds in a cool, dry, dark place, protected from moisture and heat.
• Planting Zones: Choose sowing dates based on your local spring and fall growing conditions rather than a single nationwide schedule.
• Food preparation: Culinary references apply to harvested roots and greens, not the planting seeds in this packet.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Recipe: Lemon-Garlic Roasted Shogoin Turnips and Greens

Use harvested Shogoin roots and greens, not the seeds in this packet. Serves 4. Prep: 15 minutes; cook: about 30 minutes.

Ingredients

• 1½ pounds Shogoin turnip roots with a handful of tender greens
• 2 tablespoons olive oil, divided
• 2 garlic cloves, minced
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• 1 tablespoon lemon juice
• 1 tablespoon chopped parsley, optional

Directions

1. Heat the oven to 425°F. Wash roots and greens thoroughly. Trim and chop the greens. Peel large roots if their skins are tough, then cut roots into even wedges; pat dry.
2. Toss wedges with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet in one layer. Roast 25–30 minutes, turning once, until tender and browned at the edges.
3. In the last few minutes, heat the remaining oil in a skillet over medium heat. Cook garlic for 30 seconds, add the chopped greens, and sauté 2–4 minutes until tender.
4. Combine roots and greens in a serving bowl. Toss with lemon juice and garnish with parsley if using. Serve warm.

Storage: Refrigerate leftovers promptly in a covered container and eat within 3–4 days.

Growing a Doomsday Garden by David Schulze