A classis Japanese turnip, as with American varieties it is used both for the roots and the tops. Plants quickly mature to a height of 20 inches and lovely, round 4 inch diameter roots are developed. Shogoin is often pickled, used in soups, braised, or in a salad. Since it is such a quick grower it also makes a good fall crop. 100 seeds.
Outdoors- Sow 1/2” deep, 1” apart then thin to 3-6” depending on variety size, starting in early spring through late summer. Plant every 2 weeks for continuous harvest.
Harvest- Leafy greens and roots from baby to full size. The younger the roots the more tender better flavor.
Tips- Plant in fertile soil, amended with compost, mulch and provide consistent moisture.