Japanese turnip
Brassica rapa subsp. rapifera
Family: Brassicaceae
What it is like
A cabbage family herb. The roots are swollen. There are short branching stems. The leaves are round with ragged edges.
There are about 30 Brassica species and many cultivated varieties.
Where it is found
It is a warm temperate to subtropical plant. They will grow in most soils. They do best in regions with mild temperatures. It suits hardiness zones 9-11.
Countries/locations it is found in
Africa, Asia, Australia, Balkans, Caucasus, China, Georgia, Himalayas, Iraq, Japan, Macedonia, Mediterranean, Middle East, Morocco, Nepal, North Africa, Tasmania
How it is used for food
The roots can be eaten raw, pickled, or used in soups, stews and casseroles. Young plants can be eaten in salads. Plants are also salted. Sprouted seeds are eaten in salads and sandwiches. The plants can be peeled, cooked and dried and crushed to a powder and added to wheat flour in bread. The leaves can be used as a potherb and also fermented. The leaf stalks can be chopped and cooked in chicken stew.
Edible parts
Root, leaves, seeds, seeds sprouts, stem
How it is grown
Plants are grown from seed. They are planted 1 cm deep. They need to be kept moist to prevent them becoming bitter.
The turnips mature in 1-2 months.
Its other names
Local names
Fodder turnip, Kabu, Mo ching, Stubble turnip, Talgami, Turnip, Wujing