Turnip Japanese Tokyo Cross F1

approx 100 seeds
Availability: In stock
$4.40

Also known as the ‘salad turnip’ this vegetable is finding a place at many up and coming restaurants. It’s fine texture and sweet, mild flavour means it is as delicious raw as it is cooked. Can be harvested in as little as 35 days.

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How To Grow

Direct where they are to grow in full sun.Sow seed 5mm (1/4in) deep, firm down gently and keep moist. Seedlings appear 7-10 days.Transfer when large enough thin to 10cm (4in) apart, keep moist and weed free.

When To Plant Late Summer to early Winter, Spring too in cooler areas.
Sow Spring
Soil Type compost, fertile, well cultivated, well drained, sunny position
Important Note These seeds may be treated with a fungicide (Thiram or Apron XL), do not eat the seeds or feed them to animals. Fungicide treatment is an AQIS requirement for certain varieties of seeds. It does not affect your crops or harm insects such as bees. If your packet has been treated it will be well marked with a warning and the seeds will be dyed a distinct colour.
When Late Summer to early Winter, Spring too in cooler areas.
Where Direct where they are to grow in full sun.
How Sow Sow seed 5mm (1/4in) deep, firm down gently and keep moist. Seedlings appear 7-10 days.
Care Transfer when large enough thin to 10cm (4in) apart, keep moist and weed free.

Our Seed Guarantee

If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.

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Recipe

Japanese Turnip Pickle Momofuku

Japanese Turnip Pickle Momofuku

Ingredients

  • 500g turnips, peeled and sliced paper thin
  • 2 pieces (5 x 10cm) kombu (seaweed)
  • 1 cup rice vinegar
  • 1 cup granulated sugar
  • 1 cup water
  • 2 tablespoons salt

Instructions

  1. Place the turnips and kombu in a large jar, leaving at least 2cm of room at the top of the jar.
  2. To make the brine: Combine the vinegar, sugar, water, and salt in a small saucepan, whisk to dissolve the sugar and salt, and bring to a rapid simmer. Immediately pour the brine over the turnips, making sure to cover them completely but leaving 1cm of room at the top of the jar. Let cool to room temperature, about 1 hour.
  3. Cover the jar with a tight fitting lid. Shake the jar to evenly distribute the brine, then place it in the refrigerator for at least 1 day and preferably 1 week before using.