(38 Days) Round, smooth, white roots that mature early, just after radishes, and are best harvested young. Eaten raw, the flavour is sweet and fruity, and the texture is crisp and tender, also excellent roasted! The dark-green tops are useful raw or lightly cooked with the roots.
Sow turnip seed as early as soil can be worked in the spring. Sow early spring through late summer in a 5 to 10 cm (2-4 in) wide band, seeds 2 cm (1 in) apart (35 seeds/ft.) for small turnips. Best when harvested early at 3 to 5 cm (2-3 in) in diameter. Young, radish-size turnips in about 30-40 days, full size in 40-50 days. Roots are smoothest when small. Fertilize with 10-52-17 and liquid seaweed for vibrant healthy roots.
Tips for Hakurei Turnips
- Hakurei turnips are versatile enough to pair with just about anything, and theyÃ¢â‚¬â„¢re excellent in gratins, stir-fries, soups, or roasted with other root vegetables. They can be braised, fried, glazed, or sautÃƒÂ©ed.
- ThereÃ¢â‚¬â„¢s no need to peel the Hakurei, simply trim the ends and wash them under cold water. The green tops do need a more thorough washing.
- Hakurei turnips are a starch vegetable, yet they provide only one-third of the calories of an equal amount of potatoes making them ideal for dieters.
- Turnips are an excellent source of vitamin C, folic acid, and fiber, as well as thiamine, potassium, and vitamins B6 and E.
- When you remove the green tops, the turnips can be stored in the crisper drawer of the fridge for a week to ten days.