How to Grow Shogoin Turnip
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Shogoin Turnip
Brassica rapa subsp. rapa
vegetableShogoin is a Japanese turnip variety prized for its large, flattened white roots and tender greens. Both the roots and leafy tops are edible, making it a dual-purpose crop popular in Asian cuisine. It matures quickly and is relatively cold-hardy, suitable for spring and fall gardens.
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Example Shogoin Turnip timeline · Pittsburgh, PA (Zone 6b)
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Plant Shogoin Turnip
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Shogoin Turnip
Around Jun 1≈ 45 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Shogoin Turnip dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 3-9; prefers cool seasons (spring and fall)
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Get my Shogoin Turnip timeline →Growth Stages
Seedling
7-10 daysEmergence of first true leaves (cotyledons followed by rounded leaf pairs)
Thin seedlings to 4-6 inches apart when 2-3 inches tall. Keep soil moist. Protect from slugs and flea beetles with row covers.
Vegetative Growth
20-35 daysRapid leaf expansion with feathery, deeply lobed green foliage above ground; underground root begins to enlarge
Maintain consistent moisture and feed with balanced fertilizer every 2-3 weeks. Remove any damaged outer leaves. Monitor for pests.
Root Development
15-25 daysRoot becomes prominent, flattened and white, pushing slightly above soil surface; leaves continue to grow
Hill soil around developing roots to keep them covered and prevent greening (which makes them bitter). Continue watering deeply.
Harvest-Ready
Peaks at days 50-70, then declinesRoots reach 2-4 inches in diameter with smooth white skin; greens are lush and tender
Harvest regularly to encourage tenderness. Young roots (2 inches) are most tender; larger roots become woody if overmature.
Post-Harvest
VariableIf left unharvested, roots may become tough and woody; bolting may occur in very warm weather
Harvest promptly for best quality. Replant in fall for a second crop in cool climates.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Use row covers on young plants; insecticidal soap or neem oil for infestations; encourage beneficial insects
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Spray with strong water jet; apply insecticidal soap or neem oil; release ladybugs or lacewings
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Use row covers; apply diatomaceous earth around base; rotate crops; use yellow sticky traps
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and
Remove by hand, especially at night; beer traps; copper barriers; encourage ground beetles and toads
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Rotate crops for 4+ years; maintain pH above 6.5; avoid planting where other Brassicas grew recently; remove infected plants
Uses
Root and Greens in Stir-Fries
CulinaryBoth the white roots and tender leaves are commonly used in Asian stir-fries, noodle dishes, and soups. Roots have a mild, slightly sweet flavor similar to radish but milder; greens are peppery and nutritious. [source]
Pickling and Preservation
CulinaryShogoin roots pickle well due to their firm texture and mild flavor, popular in Japanese tsukemono (pickled vegetables) and Korean kimchi-style preparations. [source]
Vitamin C and Glucosinolates
MedicinalLike other Brassicas, Shogoin contains glucosinolates (compounds with potential anti-cancer properties) and is rich in vitamin C, supporting immune health and collagen formation. [source]
Roasted Root Vegetable
CulinaryCubed and roasted with olive oil and herbs, Shogoin roots develop a sweet, nutty flavor. Less bitter than common turnips, making them more palatable to many palates. [source]
Beneficial Insect and Pollinator Support
WildlifeShogoin flowers (if left to bolt) attract bees and beneficial insects. The plant is an excellent green manure and nitrogen-fixing companion in crop rotations. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Harvest roots when 2-4 inches in diameter for optimal tenderness (usually 50-65 days). Twist gently or pull by hand; roots come out easily in moist soil. Harvest greens continuously by removing outer leaves, or harvest entire plant. Young roots are sweeter and less fibrous than large ones. Shogoin is cold-hardy and can tolerate light frosts; flavor improves after a light frost in fall.
Fun Facts
- 🌱 Shogoin, also called 'Tokyo Turnip,' originated in Japan and is named after the Shogoin temple in Kyoto, making it a culturally significant heirloom variety.
- 🌱 Unlike many turnip varieties, Shogoin is prized equally for its roots AND greens, making it extremely efficient for small-space gardeners who get two harvests in one plant.
- 🌱 Shogoin is notably cold-hardy and tastes sweeter after exposure to frost, as the plant converts starches to sugars as an antifreeze mechanism—ideal for fall gardens.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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