Turnips wintersown

Early Hakurei Turnips – Compliments of the Wintersown Method

Bill and I have always disliked turnips.  Then last year we heard rave reviews about the Japanese Hakurei turnips.  Although I could hardly believe that we would enjoy any kind of turnip, I tried them last fall.  We loved them!

In my hopes to get some delicious Hakurei turnips ahead of the season, I sowed the Hakurei seed in a jug via the wintersown method on January 28, 2012 and another the second week in February.  The first jug I transplanted into the garden on February 22nd and the second jug was transplanted into the garden on March 8th. The roots on the seedlings looked good and my hopes were high.

The Results

I was not disappointed.  They may have been a little slower growing than when you direct seed into the garden in the spring, but they did reach just the right size just after mid-April.  Since then we’ve enjoyed more than a dozen with others waiting in garden from those same two plantings.

Hakurei turnips at just the right size to be melt in your mouth delicious. The larger ones have a 2inch diameter and the smaller ones are about 1 1/2 inches.

Preferred Preparation

I’ve read that a lot of folks like them raw, but our preferred method of preparation is roasting with just a rubbing of olive oil.  Tender, sweet, and wonderful!

Bill considers the sauteed turnips greens served with a roasted turnip on top to be a gourmet treat.

Final Thought

Experimenting with the wintersown method has had some pretty nice payoffs.  These early garden treats are one of the best.


Related Posts:

Seed Starting-Another Variation of Wintersown

You Can Plant in December

Warm Weather Crops and the Winter Sown Method

Seed Starting – Peppers – An Observation


Organic Gardening is easy, effective, efficient — and it’s a lot healthier.


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  • Do try them Diane. You can still plant now. They take about 58 days to mature. Also you can plant in the fall. They are delicious! You’ll be glad you discovered them.

  • Hmmm, I’ve never liked turnips much either, but perhaps these are different. How would you describe the taste/flavor, Theresa?

  • Sandra, I’m at a loss for words. I asked Bill — he was about like me. The only things I can say is they’re mild and sweet. — But not sweet like sweet. Delicious is a good word. Sorry I’m stumped to know how to accurately describe them. The flavor of “turnip” is hinted at but not. Oh well — this is getting worse instead of better. Roasted until tender they are heavenly! And YES – they are DEFINITELY different!

    Bill and I wouldn’t touch a regular turnip. We never liked them. These are just not the same.

  • Theresa, The fact that they defy description actually makes me want to try growing them even more!

  • I certainly am glad Sandra! I really was lost for words.
    And by the way — Bill said they shouldn’t be called turnips!
    You still have time to plant now. I think you’ll be pleased — especially when you roast them. Yummmmm.

  • Theresa,

    For years when I lived alone I would peel turnips & eat them raw.

    I would eat a bite & give my dog a bite, eat a bite & give my dog a bite.

    We LOVED our turnip treats!

    I’ve read this post a couple of times & now I’ve. Got to try them.

    Would you share your favorite source?

    As usual, Thank you so much for helping me broaden my organic diet options. I can’t wait to try the sauteed greens with the roasted turnips! I think I could have some now for breakfast!

  • Yummy! Those French Heirloom turnips look delish!
    I already have some other items I wanted to order from Annies, so I might as well add those!

    Thanks Theresa!

  • They’re nice people to deal with Betty. When you order — leave a message for Scott that you found out about them (if that’s the case) from Theresa at TendingMyGarden. I’d like for them to know my readers support them.

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