Turnip Hakurei is a Japanese-style hybrid turnip grown for small, smooth white roots with a crisp, tender texture and mild, sweet flavor. The existing listing recommends harvesting young at about 1–2 inches in diameter, around 40 days after planting under suitable conditions. The greens are edible too. Grow these 200 Non-GMO hybrid seeds for tender roots to enjoy fresh, lightly pickled, or roasted.

Growing a Doomsday Garden by David Schulze

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

Why Choose Hakurei Turnip?

• Tender roots: Harvest young for a crisp texture and mild, sweet flavor that suits raw preparations.
• Roots and greens: Use both the rounded white roots and the leaves in the kitchen.
• Cool-season crop: Sow in appropriate spring or fall weather and try successive small plantings for staggered harvests.
• Hybrid performance: These seeds are 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 local frost dates.
• Soil: Loosen well-drained soil and remove stones to let the roots form evenly; incorporate compost before planting.
• Thinning: Thin seedlings so developing roots have enough space.
• Water: Keep soil consistently moist but not waterlogged to support tender, even growth.
• Fertilizing: Use balanced fertility sparingly; excess nitrogen can encourage leaves at the expense of roots.
• Harvest: Pull roots while small and tender, approximately 1–2 inches across. Harvest some greens without stripping plants needed for roots.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Seed Integrity Pledge: Our commitment to responsible seed stewardship.
• Vegetable Seed License: David's Garden Seeds® has been granted a Vegetable Seed License for the State of Texas.
• Great Customer Service: David answers customer service questions, usually within a few minutes.

Cooking Methods

• Fresh roots: Wash, slice thinly, and add young roots to salads or snack plates.
• Quick pickles: Slice roots and chill in a prepared vinegar brine for a tangy side.
• Roasting: Toss cut roots with oil and roast until tender, keeping pieces similar in size.
• Cooked greens: Wash leaves well and sauté until tender or stir them into soups near the end.

Order Hakurei Turnip Seeds Today

Grow tender white turnips and edible greens for fresh, pickled, and cooked dishes.

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, and harvest timing vary with weather, spacing, and care. Hybrid seed saved from harvested plants may not grow true to type.
• Seed Storage: Keep seeds cool and dry, away from direct sunlight.
• Planting Zones: Choose spring or fall sowing dates to fit local cool-season growing conditions.

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

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.