Plum in Tokyo Salad Turnip v.2

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36-45 days to harvest Brassica rapa

Add a rose to the mix! Our v2 generation of juicy sweet Plum in Tokyo grows half white roots (so creamy and crunchy!) with another quarter beaming bright violet and the final quarter glowing rose. Each purple and pink root is white on the inside with a starburst of their skin color at the center. To learn more about these turnips and the ways they nourish us, hop on over to our blog Cultivating Curiosity & Cultures of Care: Breeding Turnips Beyond Eugenics.

Like all salad turnips, we love to harvest Plum in Tokyo v2 between the size of a golf ball and a baseball, especially in the cool of spring and fall when they are lusciously tender and sweet. We savor Plum in Tokyo raw in salads, tossed on the grill, oven-roasted as well as a fabulous snack right in the garden.

A cross between Scarlet Queen (an F1 red salad turnip) and Hakurei (the F1 white salad turnip of our time), Plum in Tokyo turnips mature quickly even in cool, short seasons and is a delicious bridge moving beyond the industrial plant expectations of our time. Plum in Tokyo is part of Fruition’s See(d)ing the Change project, as are are YOU! Together, we are sowing the world we dream of, where deliciousness and diversity are embraced, amplifying the beauty and abundance that is resistance as well as resilience. Learn more here!

We save their seeds — so can you, we hope you do! — and so can your great-great-great grandchildren, too!

Would you love to receive these seeds? Rather than selling and shipping, we share seeds as an embodied gift practice.

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Organic Plum in Tokyo Salad Turnip v.2

Planting Method: Direct sow only

When to sow: Early spring (8 weeks before last frost) to late fall (4 weeks before first frost)

Sowing and seedling care: Sow 10-12 seeds per foot. Don’t thin for small roots or thin 2” apart for medium & 3” apart for large roots. Row cover helps exclude flea beetles and other pests on young seedlings, especially critical in spring.

Seed Depth: 1/4 inch Sun Needs: Full/Part

Days to Germination: 4 days at 70°F (21°C); 10 days at 45°F (7°C)

Spacing after thinning: 1-3 inches; 12 inches between rows

Days to Harvest: 36-45

Harvest: Harvest young radish-size roots in 36 days, largest size in 40-50. Roots smoothest when small.