Brassica rapa
vegetableHakurei is the benchmark Japanese salad turnip (a kabu-type Brassica rapa), and it changes how people think about turnips. The smooth, pure-white, golf-ball-sized roots are so sweet, mild, and crisp that they are eaten raw out of hand or sliced into salads, with none of the pungency of storage turnips. They mature fast - about 38 days - and the greens are equally prized, tender and delicious cooked or raw. A cool-season crop, Hakurei is excellent for both spring and fall sowings and for succession planting, giving quick, gourmet returns from a small space.
Sun
full sun
Water
Every 2 days
Harvest
~38 days
Difficulty
easy
Lifecycle
biennial
Leaves year 1, flowers year 2
Spacing
2-4 in. apart
Planting Depth
1/4 to 1/2 in. deep
Soil pH
6.0-7.5
Soil Type
Loose, fertile, well-draining
Hardiness Zones
Zones 3 – 9
Grown as an annual — this range is its winter hardiness, but you can grow it for a single season in any zone.
When to Fertilize
Light feed; avoid excess nitrogen
Fertilizer
Low-nitrogen balanced or compost
Direct-sow Hakurei in loose, fertile, well-drained soil in full sun, starting a few weeks before the last frost and again in late summer for a fall crop; it bolts in summer heat, so it is a spring and fall vegetable. Sow seed 1/4 to 1/2 in. deep and thin to 2 to 4 in. apart - crowded roots stay small and misshapen. Keep the soil consistently moist for fast, tender, sweet roots; uneven watering makes them woody or split. Because it matures so quickly, sow a short row every 2 to 3 weeks for a continuous supply. Use floating row cover from sowing to keep off flea beetles and root maggots.
spring planting
Direct sow
Apr 1
Projected first harvest
May 9
fall planting
Direct sow
Aug 25
Projected first harvest
Oct 2
Good neighbors that attract beneficial insects or deter pests
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Tiny beetles that pepper the leaves with shot holes - cover seedlings with floating row cover from sowing and keep plants vigorous so they outgrow the damage
Fly larvae that tunnel the roots - use row cover to block egg-laying and avoid planting where brassicas grew recently
Hose off colonies on the greens and support ladybugs and lacewings
Pull Hakurei turnips young and small, at about 1 to 2 in. across, when they are sweetest and most tender - they can be ready in as little as five weeks, and oversized roots lose their delicate quality. Harvest the whole plant and use both parts: eat the roots raw, roasted, or quick-sautéed, and cook the nutritious greens like any turnip top. Pick greens lightly as the roots size up if you want both. They do not store long, so harvest as needed and refrigerate for up to a week.
Hakurei turnips are low in calories and a good source of vitamin C, fiber, and potassium, and the greens are even more nutritious, rich in vitamins A, C, and K, calcium, and folate. The roots are unusually sweet and mild, delicious raw in salads and slaws or lightly cooked, while the tops cook down like other hearty greens, making this a true two-in-one vegetable from one fast-maturing plant.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.
spring planting
fall planting