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Turnip (Red Round)This variety is a traditional Japanese turnip. The root is semi-globed with deep scarlet red skin with white flesh that is tender and crisp. It has a delicious, sweet flavor when harvested young to full maturity. Turnip tops are green with red veins and stems.• Cool season annual• Maturity: Approx. 50 days• Planting season: Late spring or late summer/early fallCultivation: Prepare fertile, well-drained soil. Sow seeds in spring after danger of all frost and late summer/early fall for winter harvest. Keep soil moist. Fertilize as needed. Plant every 2 weeks for continuous harvest. Harvest when about 3” in diameter.GerminationTemperature SeedDepth SeedSpacing ThinTo RowDistance45-85°F 1/4-1/2" 1" 3-4" 18-24"Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.Culinary tips: Asian turnips are mainly eaten when very young and are delicious raw with a dressing. The roots and young green tops can be sautéed, pickled or added to stew, curry and soup.