Hakurei
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This white salad turnip sets the standard for flavor.
The smooth, flat-round, white roots mature early (just after radishes) and are best harvested young, up to 2″ diameter. Eaten raw, the flavor is sweet and fruity, and the texture is juicy and tender. The tops may be eaten raw or lightly cooked. Hakurei stays smooth as it sizes.
Specs:
- Packet: 400 seeds
- Avg. 181,650 seeds/lb
| Size | Packet, 1/4 Ounce, 1 Ounce, 1/4 Pound, 1 Pound, 5 Pounds |
|---|---|
| SCIENTIFIC NAME | Brassica rapa |
| CULTURE | Turnips are tolerant of moderate frost and prefer a fertile, well-drained soil, with a pH of 6.0–7.5. Sow early spring through late summer in a 2–4" wide band, seeds 1" apart (35 seeds/ft.) for small turnips or 2" apart (and half this rate) for larger turnips. Sow 1/4– 1/2" deep in rows 12–18" apart. |
| INSECT PESTS | Floating row covers installed at the time of sowing will keep the turnips free of insect pests, including flea beetles and root maggots. |
| HARVEST | Young, radish-size turnips are ready in about 30 days; full-size turnips are ready in about 40–50 days. Roots are smoothest when small. |
| STORAGE | Turnips with greens store at 32°F (0°C) and 95% relative humidity (RH) for 10–14 days. Fall-harvested Purple Top White Globe turnips can be topped at harvest and stored at 32–40°F (0–4°C) with 90–95% RH for 4–6 months. |
| AVG. DIRECT SEEDING RATE | 1 oz./320', 3.1 oz./1,000', 5 2/3 lb./acre at 35 seeds/ft. in rows 18" apart. |
| SEED SPECS | See individual varieties. |
| PACKET | 400 seeds, sows 11'. |
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