Japanese Tennouji Kabura Turnip Heirloom Seeds

Japanese Tennouji Kabura Turnip is an open-pollinated, non-GMO heirloom grown for smooth white roots, tender greens, and a mild sweetness that shines fresh or cooked. This traditional Japanese turnip brings quick cool-season harvests and a delicate, crisp texture to the garden and kitchen.

History

Tennouji Kabura comes from the long Japanese tradition of growing turnips for fresh eating, pickling, and seasonal cooking. Its clean white roots and useful greens reflect the practical beauty of a crop that can move from a cool garden bed to the kitchen while still young and tender.

Plant Profile

• Days to Maturity: About 45–60 days
• Root Size: Smooth white round-to-flattened roots, generally 3–5 inches across
• Plant Size: About 10–16 inches tall and wide
• Plant Type: Cool-season root vegetable and leafy brassica grown as an annual

Flavor Profile

Japanese Tennouji Kabura Turnips are crisp, juicy, and gently sweet with a mild peppery finish. Young roots are delicate enough to enjoy raw, while cooking brings out a soft, buttery character. The greens are tender and savory when sautéed or added to soups.

When to Plant

Direct sow Japanese Tennouji Kabura Turnip in early spring 2–4 weeks before your last spring frost, then sow again in late summer for a fall crop. Cool soil and mild weather help the roots stay crisp and sweet, while heat can make them more pungent and encourage bolting. Aim for soil temperatures around 50–70°F, and check your USDA Hardiness Zone to fine-tune your planting schedule.

Growing Tips & Planting Dimensions

• Spacing: Thin seedlings to 4–6 inches apart, with 12–18 inches between rows.
• Planting Depth: Cover seeds about 1/4 inch deep in loose, finely worked soil.
• Germination: Usually 5–10 days at 60–70°F.
• Sun: Full sun for the fastest root development, with light afternoon shade in warmer weather.
• Soil: Loose, fertile, well-drained soil free of stones so roots can form smoothly.
• Water: Keep soil evenly moist while roots swell for the crispest texture.
• Succession sowing: Sow short rows every 2–3 weeks during cool weather for a steady harvest.
• Healthy plants: Water at soil level, rotate brassica crops, and thin promptly so roots have room to develop.

🌱 Gentle Cover Germination 🌱

Into the surface — thin cover only, no light needed.

1. Start with the right foundation. Use a fine seed-starting mix — not garden soil or coarse potting mix. Sift it if needed. Small seeds need a smooth, even surface to make good contact and germinate reliably.
2. Cover lightly — just barely. Press seeds onto the moist surface and cover with no more than 1/8 inch of finely sifted mix. These seeds don’t need light to germinate but they don’t want to be buried either.
3. Mist, don’t drench. Use a spray bottle to keep the surface evenly moist. Watering from above can wash small seeds away before they ever get started.
4. Warmth is your friend. These seeds germinate best at 65–70°F — basically normal room temperature. A heat mat can help if your space runs cool.
5. Trap the humidity. Cover your tray with a humidity dome or a loose piece of plastic wrap. This keeps moisture and warmth stable while you wait.
6. Give them time. Keep conditions consistent, resist the urge to overwater, and trust the process — they will sprout.
7. Thin with scissors, not fingers. Once seedlings appear, snip extras at the soil line rather than pulling. These roots are close together and pulling one can disturb its neighbors.

Japanese Tennouji Kabura Turnip does not need cold stratification. For direct sowing, keep the seedbed evenly moist until seedlings emerge.

Growth Type & Harvest Yields

Japanese Tennouji Kabura forms a compact leafy crown over one smooth white root. Harvest baby roots early for a delicate texture, or let them size up to their characteristic round-to-flattened form. The edible greens add a second harvest, and succession sowing can keep roots and tops coming through the cool season.

Knowing When to Harvest

Harvest when the white roots feel firm and have filled out to about 3–5 inches across, or pull smaller roots for the most tender texture. The greens are ready whenever they are fresh, upright, and large enough to use; cut outer leaves first if you want the plant to continue growing. Gather mature roots before hot weather makes them coarse, and store unwashed roots in a cool, humid place while using the greens within a few days.

Companion Plants & Mutual Benefits

• Peas: A cool-season pairing that shares the spring and fall window while using different vertical space.
• Onions: Upright neighbors that fit neatly beside low turnip foliage.
• Dill: Adds diversity to the bed and helps attract beneficial insects.
• Lettuce: A quick, low-growing companion for filling bed edges.
• Beets: Compatible cool-season roots with similar moisture needs and a different harvest shape.

How to Enjoy

• Slice young roots raw with salt, rice vinegar, and sesame.
• Pickle turnips with ginger, garlic, or chili for a bright refrigerator pickle.
• Roast whole or halved roots with oil and herbs until tender.
• Add chopped turnips to soups, broths, and vegetable braises.
• Sauté the greens with sesame oil, garlic, and a splash of soy sauce.

Order Today

Grow a quick, delicate Japanese turnip with crisp white roots and tender greens for fresh eating, pickling, and cool-season cooking. Order Japanese Tennouji Kabura Turnip Heirloom Seeds today and bring a beautiful traditional crop to your garden.