Hakurei

Bred in Japan, this turnip forms evenly rounded, ball-shaped roots covered in bright white skin with a crisp bite. The roots are refined and pure white, roughly 2 inches across, with smooth skin and a fine internal texture. Compared with other early white turnips, this cultivar carries a sweeter flavor and stays smoother as it sizes up. Eaten raw and unpeeled, the thin skin and crunchy flesh give a slightly sweet, fresh taste tinged with a touch of musky piquancy.

The roots and smooth, dark green leaves are well suited to salads, and trials have singled this cultivar out as a standout choice for fresh eating raw. The tops, being smooth rather than hairy, are tasty whether left raw or cooked briefly alongside the roots. Beyond salads, the roots also take well to cooking, and can be glazed, sautéed, braised, fried, pan roasted, or simply eaten raw or pickled as a snack.

Sowing short rows in succession keeps fresh roots and tops coming steadily from spring through fall rather than all at once. The seeds germinate readily in cool spring or fall weather, and once seedlings are thinned to the strongest one per spot, they need little beyond regular watering until harvest. Harvest can continue well into the later part of the fall season before the ground turns hard with cold. When frost threatens, covering plants with heavyweight row cover or burlap protects them, or the remaining roots can be dug and stored indoors in a cool, dry place.