Grow your own authentic Kabu ‘Tokyo Cross’ turnips, a traditional Japanese variety producing smooth, miniature white roots with crisp, firm flesh and a sweet, slightly nutty flavour with subtle hints of radish. Both the roots and leafy greens are edible, making this an exceptionally versatile crop for the kitchen.
Quick to mature and easy to grow, Kabu ‘Tokyo Cross’ performs well in UK gardens, producing tender golf ball-sized turnips that are delicious eaten raw, roasted, pickled or added to soups and stir-fries.
Why Grow Kabu ‘Tokyo Cross’?
- Traditional Japanese miniature white turnips
- Sweet, slightly nutty flavour with hints of radish
- Crisp, tender flesh perfect for fresh or cooked dishes
- Nutritious edible leaves rich in vitamins A, C, B9 and K
- Fast-growing and ideal for succession sowing
- Suitable for vegetable beds, raised beds and containers
Unlike larger turnip varieties, Japanese Kabu are prized for their delicate texture and mild flavour. Harvest the roots young for the sweetest taste, while the nutrient-rich greens can be enjoyed steamed, stir-fried or added to salads.
How to Grow Kabu ‘Tokyo Cross’ Turnips in the UK
Sowing Time:
Sow outdoors once soil temperatures are above 5°C. Sow every two weeks for continuous harvests.
Position:
Choose a moist location in full sun or partial shade.
Soil Type:
Fertile, moisture-retentive, well-drained soil.
Sowing Instructions:
- Sow seeds approximately 1cm deep
- Keep soil consistently moist during germination
- Thin seedlings to 15cm apart
- Enjoy the thinnings as baby salad leaves
- Sow successionally throughout the season for continuous crops
Watering & Care:
Water regularly to encourage tender roots and prevent woody growth. Keep plants well watered during dry weather for the best flavour and texture.
Harvest:
Harvest roots when they reach approximately golf ball size, usually within 6–12 weeks of sowing. Leaves can be harvested earlier and picked regularly.
Approximately 100 seeds per pack.
