Turnip Shogoin is an heirloom Japanese turnip grown for both its broad, mild greens and white, fine-grained roots. The existing listing describes leafy tops reaching 18–20 inches and roots that are especially tender when harvested at about 3–4 inches across. Grow these 1,000 Non-GMO seeds for greens and roots to enjoy fresh, pickled, braised, or in soups and stir-fries.

Growing a Doomsday Garden by David Schulze

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 the crisp white roots.
• Flexible harvest: Pull young roots for tender fresh eating or use larger roots for cooking.
• Kitchen versatility: Try roots and greens in salads, pickles, stir-fries, soups, or braises.
• Heirloom seed: Grow an open-pollinated variety; save seed from correctly isolated plants when they flower in a later season.

Planting Tips for Success

• Sowing: Direct-sow in prepared soil during your local spring or fall cool-season window.
• Soil: Loosen soil and remove stones for even root development; add compost to improve drainage.
• Thinning: Thin crowded seedlings so each root has room to form.
• Water: Water regularly to keep the soil evenly moist, especially while roots develop.
• Fertilizing: Provide modest balanced fertility; excess nitrogen can favor leaves over roots.
• Harvest: Take greens sparingly if keeping the plants for roots. Harvest roots while tender, around 3–4 inches across according to the existing listing.

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: Slice young harvested roots thinly for a crisp addition to salads.
• Pickled: Cut roots into even slices and chill in a prepared vinegar brine.
• 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.

Order Shogoin Turnip Seeds Today

Grow crisp white roots and mild turnip greens for your 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.
• Seed Storage: Store seeds in a cool, dry place away from direct sunlight.
• Planting Zones: Choose sowing dates based on your local spring and fall growing conditions.

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.