Sourced from Japan especially for us, these quick-growing pretty little globe-shaped roots have crisp, pearly-white flesh. Enjoy their mild flavor sliced up raw for green salads and crunchy snacks, or quickly stir-fry, sauté or roast them whole in the oven — they cook in minutes. Mikado's tasty and nutritious tops make fine cooked greens. These baby turnips are a spring garden treasure that you can happily sow again in late summer for abundant fall harvests.
While Renee's Garden seeds are not all certified organic, they do not sell treated or GMO seeds and have signed the "Safe Seed Pledge.”
Planting & Care
Planting: In early spring, as soon as ground can be worked, sow in well-worked, fertile soil in full sun. Sow this quick-growing, cool-season crop wherever you intend to plant heat lovers later. Space seeds 1" apart in wide rows 6" apart. Cover 1/2" deep. Keep soil evenly moist and well-weeded.
Growing: Thin seedlings early to stand 3" apart, giving them room to size up. Provide consistent moisture. Sow small amounts a week apart for successive harvests until summer heat comes on. Protect with floating row covers if marauding birds or flea beetles that chew holes in the leaves are a problem. Be sure to sow again in late summer for productive harvests in cool fall weather.
Harvest & Use: Harvest these sweet baby turnips from when they are as big as walnuts to when they are the size of ping-pong balls. If weather turns unexpectedly hot, pull and store the roots in the refrigerator. Turnips will be spicier in hot weather. Pearly white baby turnips are delicious sliced raw into green salads, or you can steam or sauté them briefly,, or toss in oil and roast whole to bring out their natural sugars. Enjoy the tasty, nutritious green tops steamed or quickly braised.