Shogoin Turnip Heirloom Seeds

Shogoin is a classic Japanese heirloom turnip grown for both its smooth white roots and abundant, tender greens. The roots are crisp, mild, and quick to mature, while the leafy tops bring a fresh mustardy flavor to the kitchen. Open-pollinated and non-GMO, Shogoin is a productive cool-season crop for spring and fall gardens.

History

Shogoin comes from Japan, where turnips have long been valued as both a root vegetable and a leafy green. This traditional variety became a favorite beyond its homeland because it matures quickly, produces generous greens, and develops clean white roots with a delicate flavor. It is the kind of practical garden crop that earns its space by giving you more than one harvest from every planting.

Plant Profile

• Days to Maturity: 35–50 days for roots, with baby greens ready earlier
• Root Size: 3–5 inches across, with smooth white skin and crisp white flesh
• Plant Size: 12–18 inches tall and wide
• Plant Type: Cool-season root vegetable grown as an annual, with edible greens

Flavor Profile

Shogoin turnips have a mild, lightly sweet flavor with a clean peppery finish and crisp, juicy texture. The white roots are excellent raw when young and become tender with roasting or braising. The greens are softer and more mustard-like, adding a fresh savory note to soups, stir-fries, and quick sautés.

When to Plant

Direct sow Shogoin turnips in early spring 2–4 weeks before your last spring frost, or sow in late summer 8–10 weeks before your first expected fall frost. Cool soil and steady moisture produce the most tender roots and leaves. Aim for soil temperatures around 50–70°F, and thin seedlings early so the roots have room to develop. Check your USDA Hardiness Zone to fine-tune your planting schedule.

Growing Tips & Planting Dimensions

• Spacing: Thin to 4–6 inches apart, with 12–18 inches between rows.
• Planting Depth: Cover seeds about 1/4 inch deep in fine, loose soil.
• Germination: Usually 5–10 days at 60–70°F.
• Sun: Full sun for the best roots and strongest greens.
• Soil: Loose, fertile, well-drained soil free of stones and hard clods.
• Water: Keep soil evenly moist for crisp roots and tender leaves.
• Succession sowing: Sow a short row every 2–3 weeks during cool weather for a continuous supply.
• Healthy plants: Water at soil level, rotate brassica crops, and thin promptly for good airflow and root development.

🌱 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.

Shogoin turnips do not need cold stratification. For direct sowing, keep the seedbed evenly moist until seedlings emerge.

Growth Type & Harvest Yields

Shogoin produces one smooth root beneath each plant along with a generous crown of edible greens. Harvest baby roots early for a delicate crunch, or leave them to mature into full turnips while picking a few outer leaves along the way. Because the crop matures quickly, succession sowing can provide several harvests from spring or fall plantings.

Knowing When to Harvest

Harvest baby roots when they are small, smooth, and tender, or wait until the white shoulders fill out to about 3–5 inches across. Pull roots before they become oversized and woody, and pick greens while they are young, flexible, and richly colored. Cool weather keeps the flavor mild and crisp. Store roots without their tops in the refrigerator for 2–3 weeks, and use the greens within a few days.

Companion Plants & Mutual Benefits

• Peas: A useful cool-season pairing that makes different use of vertical and underground space.
• Onions: Upright neighbors that fit neatly beside low turnip foliage.
• Beets: Compatible root crops with similar moisture needs and planting seasons.
• Dill: Attracts beneficial insects that support a balanced garden.
• Lettuce: A quick, low-growing companion that makes efficient use of bed edges.

How to Enjoy

• Slice young roots raw into salads, slaws, and sandwiches.
• Roast or braise mature turnips with sesame, ginger, or fresh herbs.
• Sauté the greens with garlic, olive oil, and a squeeze of lemon.
• Add chopped roots and leaves to ramen, soups, and vegetable broths.
• Pickle thinly sliced turnips for a crisp, bright condiment.

Order Today

Grow a quick, generous Japanese heirloom that gives you crisp white roots and tender greens from the same planting. Order Shogoin Turnip Heirloom Seeds today and make the most of your cool-season garden.