Kanamachi Turnip

Brassica rapa   

Approximately 130 seeds per pack.

Germination ~ 80%  (October 2024) Packed for 2025

DAYS TO MATURITY: 40 days PLANT

DESCRIPTION: (Brassica rapa) The Kanamachi Turnip is a distinctive turnip variety known for its round, globe-shaped roots and vibrant purple coloring that extends from the top to the bottom of the bulb. This turnip's outer skin is smooth, and its flesh has a crisp and succulent texture. The leaves, which emerge from the top of the root, are lush green and exhibit a slightly peppery taste. Kanamachi Turnips are favored not only for their appealing appearance but also for their mild and sweet flavor, making them suitable for both raw and cooked culinary applications. With a relatively quick growing season, this turnip cultivar is often appreciated by gardeners for its ease of cultivation and versatility in various dishes.

HISTORY: Originating from East Asia, turnips, including the Kanamachi variety, have been integral to diverse culinary practices. Very similar to 'Tokyo Market' or the hybrid 'Hakurei', this is one of Japan's best open-pollinated white turnips. It is best eaten at between 25 and 45 days maturity, and mainly grown as an annual. 'Kanamachi' is known for its tender, smooth white flesh. The roots are slightly flattened and have great flavor. This is an early variety good for growing in both spring and fall. Can be harvested small or left to mature to 2" in diameter. Young greens are delicious too!

NUTRITIONAL VALUE: The Kanamachi turnips are low in calories and fat, making them a healthful addition to various diets. They provide a good source of vitamin C, an antioxidant that supports immune function and skin health. Additionally, Kanamachi Turnips offers dietary fiber, contributing to digestive health and promoting a sense of fullness. The turnip greens, which are delicious when cooked as a leafy green (similar to and can be mixed with collard greens) are rich in vitamins A and K.

FOOD PREP: Kanamachi Turnips lend themselves to a variety of culinary preparations, providing a crisp and mildly sweet flavor that enhances both raw and cooked dishes. When enjoyed fresh, thinly sliced or grated Kanamachi Turnips make a delightful addition to salads, slaws, or crudité platters, offering a refreshing crunch. Roasting these turnips brings out their natural sweetness, creating a caramelized exterior while maintaining a tender interior. Boiling or steaming Kanamachi Turnips allows for a softer texture, ideal for mashing or pureeing as a side dish or soup base. Additionally, pickling these turnips can impart tanginess, providing a zesty and versatile condiment for sandwiches or as a side dish. The greens of Kanamachi Turnips are also edible and can be sautéed, added to salads, or used in soups for an extra layer of flavor and nutritional value.

GROWING TIPS: Annual. Turnips grow well in a wide range of soils but do best in loose, friable soil that allows the roots to expand. Plantings can be made in the spring and at summer’s end. Sow seeds 1/4" deep and thin to 2-4" apart, rows 10-12" apart.