Hakurei Turnip is a Japanese-style hybrid turnip grown for small, smooth white roots with a crisp, tender texture and mild, sweet flavor. This packet contains 200 non-GMO hybrid seeds for a versatile cool-season kitchen garden. Harvest the roots young, at approximately 1 to 2 inches in diameter, for fresh salads, snack plates, quick refrigerator pickles and lightly cooked dishes. The greens are edible too.

Hakurei is a lovely choice when you want a turnip that can go straight from the garden to the salad bowl. Wash a freshly pulled root, slice it thinly and enjoy its delicate crunch alongside milder greens or a tangy dressing. Young roots are small enough to halve for roasting, where the cut surfaces develop a little color while the centers become tender. Growing your own lets you choose the harvest size that suits your kitchen.

Plants may be ready to harvest around 40 days after planting under suitable conditions, although temperature, moisture and spacing affect development. Check the roots regularly rather than relying only on the calendar. Pull a few while they are small and tender, and use successive small plantings during your local cool-season window to spread out the harvest.

Make the most of both parts of the plant: reserve washed roots for fresh or roasted dishes, then sauté tender greens or add them to soup near the end of cooking. If you are still growing plants for their roots, pick leaves sparingly so enough foliage remains to support growth. These are hybrid seeds, not an heirloom variety; seed collected from the resulting plants may not reproduce Hakurei's original characteristics.

Germination Rate: 99%. Test Date: 04/26. JSS.

Why Choose Hakurei Turnip?

• Tender salad roots: Harvest young for a crisp texture and mild, sweet flavor suited to raw preparations.
• Two kitchen ingredients: Use both the rounded white roots and edible leaves in meals, preparing each according to its texture.
• Small-root convenience: Roots harvested around 1 to 2 inches across are easy to slice, halve or serve in simple side dishes.
• Cool-season flexibility: Sow in appropriate spring or fall weather and try successive small plantings for staggered harvests.
• Hybrid seed: These seeds come from a controlled cross. Saved seed may not reproduce the same traits as the parent crop.

Planting Tips for Success

• Sowing: Direct-sow into prepared soil in cool weather, timing spring or fall plantings around your local growing conditions. Follow packet recommendations for depth.
• Sunlight: Choose a sunny garden site and avoid scheduling the main root-development period for prolonged summer heat.
• Soil: Loosen well-drained soil and remove stones to let roots form evenly. Incorporate compost as appropriate before planting.
• Thinning: Thin seedlings according to packet spacing recommendations so developing roots have enough space. Crowding can limit root growth.
• Water: Keep soil consistently moist but not waterlogged to support tender, even growth. Check the seedbed frequently during establishment.
• Fertilizing: Use balanced fertility based on soil-test or fertilizer-label guidance. Excess nitrogen can encourage leaves at the expense of roots.
• Support: No trellis or staking is normally required.
• Successive sowings: Make additional small plantings while suitable cool-season weather remains, rather than sowing the entire packet at once.
• Harvest: Pull roots while small and tender, approximately 1 to 2 inches across. Around 40 days is a planning estimate, not a guaranteed harvest date.
• Greens: Take a few tender leaves without stripping plants needed for roots. Remove damaged leaves and wash harvested greens thoroughly.
• After harvest: Separate greens from roots and refrigerate produce promptly. Wash before preparing.

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 roots: Wash, slice thinly and add young roots to salads or snack plates. Taste a small piece to assess tenderness.
• Refrigerator pickles: Slice roots and use a reliable refrigerated pickle recipe for a tangy side. Keep refrigerated; this is not shelf-stable canning guidance.
• Roasting: Halve small roots or cut larger ones into similar-sized pieces, toss with oil and roast until tender with lightly browned edges.
• Light sautéing: Cook thin root slices briefly for a tender-crisp accompaniment without overwhelming their mild flavor.
• Cooked greens: Wash leaves well, trim tough stems and sauté until tender or stir into soups near the end.
• Roots and greens together: Cook roots first, then add tender greens later so both are ready at the same time.

Order Hakurei Turnip Seeds Today

Grow 200 non-GMO hybrid seeds for tender white turnips and edible greens to enjoy fresh, pickled or cooked.

Nutritional Information

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

Important Disclosures

• Variety Disclaimer: Root size, sweetness, texture and harvest timing vary with weather, spacing and care. Hybrid seed saved from harvested plants may not grow true to type.
• Germination: The recorded test result does not guarantee identical performance in every garden.
• Seed Storage: Keep seeds cool, dry and dark, protected from moisture and heat.
• Planting Zones: Choose spring or fall sowing dates to fit local cool-season growing conditions.
• Planting seed: Culinary references apply to harvested roots and greens, not direct consumption of the packet seeds.

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Recipe: Garlic-Roasted Hakurei Turnips and Greens

Use roots and greens harvested from your plants, not the seeds in this packet. Serves 4. Prep: 15 minutes; cook: about 25 minutes.

Ingredients

• 1 pound small Hakurei turnips with tender greens
• 2 tablespoons olive oil, divided
• 2 cloves garlic, minced
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• 1 teaspoon lemon juice
• 1 tablespoon chopped parsley, optional

Directions

1. Heat the oven to 425°F. Wash roots and greens thoroughly. Trim roots from greens; halve the roots, and chop the greens. Pat both dry.
2. Toss turnip halves with 1 tablespoon olive oil, salt, and pepper. Place cut-side down on a baking sheet. Roast 18–25 minutes, turning once, until tender and lightly browned.
3. During the last few minutes of roasting, heat the remaining tablespoon of oil in a skillet over medium heat. Cook garlic for 30 seconds, then add greens and cook for 2–4 minutes, stirring, until wilted and tender.
4. Toss roasted roots with lemon juice. Serve alongside greens and sprinkle with parsley if desired.

Option and storage: For a milder garlic flavor, add garlic only during the final minute of cooking the greens. Refrigerate leftovers promptly in a covered container and eat within 3–4 days.

Growing a Doomsday Garden by David Schulze