Organic 'Kanamachi Japanese' turnip

Organic 'Kanamachi Japanese' turnip (Brassica rapa) from Gaia seed company, an early Japanese turnip, tender and delicately sweet

The 'Kanamachi Japanese' turnip, closely related to the 'Tokyo Market' variety, is one of the finest open-pollinated Japanese turnips. Its tender , slightly flattened white roots offer a sweet and delicate flavor, perfect when harvested young, although they can reach 2 inches in diameter without losing their quality. The very flavorful young shoots add an extra culinary dimension. This early cultivar excels in spring and autumn , when temperatures are cool, producing smooth, uniform roots.

Companion plants : Peas, Beans, Lettuce, Spinach, Garlic, Onion, Chives, Dill, Mint, Chamomile
Negative plants : Cabbage, Cauliflower, Brussels sprouts, Kale, Broccoli, Radish, Turnip

Spread/Habit : Low and compact rosette
Plant height : 20 to 30 cm
Quantity per packet : 50 seeds
Certification : Certified organic by Ecocert Canada
Characteristics : Tender white root, mild flavor, early maturing, edible young shoots, best in cool weather

Leaf color : Medium green
Texture/flavor : Smooth, tender, mild flesh
Cold tolerance : Down to -7°C

Farming method

Soak the seeds for up to 12 hours in lukewarm water to speed up germination. Sow directly at a depth of 2 cm throughout the season, although germination is best in autumn . Provide partial sun/partial shade (level 2) and generous watering (level 3). Space plants 15 cm apart and rows 45 to 60 cm apart. Germination occurs in 3 to 10 days at around 21°C .

Harvesting and preservation

Harvest just before frost for optimal sweetness . The tops are edible and can be used as leafy greens. Cut the leaves before storing. Store the roots at 0°C and 95% humidity , with good air circulation. They can be stored for up to 5 months .

Usage ideas

• As Japanese pickles (tsukemono) for a fragrant crunch
• Grated in salads for a mild and fresh flavor
• In miso soup or light broths
• Roasted or sautéed for a more concentrated flavor
• Sautéed greens , pesto or green soup

The 'Kanamachi Japanese' turnip combines tenderness, sweetness, and culinary versatility in a reliable and productive heirloom variety. An ideal Japanese root vegetable for cool-season gardens.