Turnip, Tokyo Market (Organic)
Brassica rapa. 30 days.
Salad type turnip that is delicate yet crunchy with a distinct sweetness unlike other turnips. Very quick to mature, best grown in spring or fall. White, slightly flattened globe-shaped roots grow to 3″ but we prefer to harvest and eat them at 2.” Tokyo Market turnips are delicious raw in salads, sliced with salt, snacked on whole, or cooked. Greens are tender, nutritious, and delicious, too. We have long dreamed of adding this venerable open pollinated variety to our catalog and are excited to finally do so!
As required by the Oregon Department of Agriculture and the Washington Crucifer Quarantine, all Brassica family seed lots have been tested and found negative for blackleg (Phoma lingam) by an approved, certified lab.
Direct sow March through August in rows that are 1’ apart. When seedlings are 3” tall, thin to 3” spacing for turnips, and 8″ spacing for rutabagas. Don’t forget to eat the greens! In our area, rutabagas can grow through winter without protection as long as the mice don’t find them. Only some varieties of turnip have the same hardiness. Both can be harvested in autumn and stored for many months in root cellar conditions.
Collect seeds from 20 or more plants (to avoid inbreeding) in the second year when seeds have dried down. Cut seed heads, place on tarps to dry a few days, then dance to free seed. Winnow to clean. Isolate from other Brassicas of the same species by ½ mile for B. napus, and 1 mile for B. rapa (watch out for wild turnip!).