How to Grow Tokyo Turnip
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Tokyo Turnip
Brassica rapa subsp. rapa
vegetableTokyo is a fast-growing, tender Japanese turnip variety with mild, sweet flavor and delicate white roots. It matures quickly (30-40 days) and is prized for both its nutritious greens and delicate roots. The variety is popular in Asian cuisine and home gardens for its reliability and early harvest.
When should you plant Tokyo Turnip in your zone?
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Example Tokyo Turnip timeline · Pittsburgh, PA (Zone 6b)
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Plant Tokyo 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 Tokyo Turnip
Around May 17≈ 30 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Tokyo Turnip dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 3-9; grows best in cool seasons
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Get my Tokyo Turnip timeline →Growth Stages
Seedling
7-10 daysCotyledons emerge and develop first true leaves; plants are delicate and low to ground
Keep soil moist; thin seedlings to proper spacing once 2-3 leaves appear; protect from slugs and beetles
Vegetative Growth
10-15 daysLeaves expand rapidly; root begins to enlarge slightly; plant develops 4-8 true leaves
Continue consistent watering; remove weeds; apply row covers for pest protection; monitor for flea beetles
Root Development
10-15 daysRoot becomes prominent, 1-2 inches diameter; leaves remain tender and edible; root top appears at soil surface
Reduce nitrogen; maintain consistent moisture to prevent splitting; harvest greens carefully if desired
Mature Root
Ready to harvestRoot reaches 2-3 inches diameter with tender, white flesh; skin remains thin and smooth; greens stay vibrant
Can harvest at any size for tenderness; harvest before root becomes woody; water moderately
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Use row covers; apply neem oil; dust with diatomaceous earth; plant trap crops of radish
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Use fine netting; spray with Bacillus thuringiensis (Bt); handpick caterpillars
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and
Hand removal; beer traps; copper tape barriers; encourage natural predators like ground beetles
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Use row covers at planting; delay planting; apply beneficial nematodes to soil
Uses
Fresh salads and raw preparations
CulinaryTokyo turnip roots are tender, mild, and sweet with a delicate flavor perfect for thinly slicing raw into salads, slaws, and vegetable platters. The young greens are also edible with a slightly peppery taste and can be added to salads or sautéed. [source]
Asian stir-fries and quick cooking
CulinaryQuickly sauté diced roots with greens in Asian-style dishes, steamed, roasted, or added to soups. Tokyo turnips cook very fast due to their small size and tender texture, making them ideal for weeknight meals. [source]
Nutritional and immune support
MedicinalTurnips are rich in vitamin C and contain glucosinolates, compounds with potential anti-cancer and antioxidant properties. The greens are especially nutrient-dense, containing calcium, iron, and vitamins A and K. [source]
Greens for kitchen scraps and stock
HouseholdUse tender turnip greens fresh in salads or cooked as wilted greens similar to spinach. Save tougher outer greens for simmering into vegetable broths and stocks. [source]
Butterfly and pollinator garden attractant
WildlifeAllowed to bolt, Tokyo turnip produces delicate yellow flowers that attract beneficial insects, pollinators, and other garden wildlife. The flowers are also edible with a mild cabbage-like flavor. [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 1.5-2.5 inches in diameter for peak tenderness and flavor; can harvest smaller or larger depending on preference. Pick greens individually or entire plant. Harvest in morning for best quality. Tokyo turnips are best eaten fresh within days of harvest; refrigerate in plastic bags for up to 2 weeks. For fall crops, time planting 40-50 days before first frost.
Fun Facts
- 🌱 Tokyo turnips are named after Japan's capital and are a staple in Japanese cuisine, prized for their early maturity and tender, mild roots.
- 🌱 Unlike larger turnip varieties, Tokyo turnips can be harvested at marble size (1-1.5 inches) for maximum tenderness, though they remain delicious at larger sizes.
- 🌱 The entire plant is edible—roots, greens, flowers, and even seedpods—making it one of the most efficient vegetables to grow.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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