(Brassica rapa). Japan’s legendary seedhouse Noguchi Seeds worked for decades on this salad-type turnip that would be superior in flavor and texture with crack resistance and rugged growth habit. It is widely considered the best of its class of turnips, and there is even an annual festival to celebrate this legendary local veggie. The Miyama stars in many fine Japanese dishes, from hot pots, salads, pickles and soups to the delectable Senmaizuke, or thousand sheet pickle, where it is sliced impossibly thin and preserved with kelp and sweet vinegar. Market gardeners and foodies alike will love this highly gourmet, easy-to-grow and highly nutritious offering. Meanwhile, for those looking for a snackable veggie, this is a mild, raw eating turnip to serve with carrot sticksMiyama turnips are a cool-season crop and can be planted in early spring or late summer for a fall harvest. For spring planting, sow the seeds about 2-3 weeks before the last expected frost date in your area. For a fall harvest, plant them in late summer, around 70 days before the first fall frost. If you're growing them in a region with mild winters, you can even plant them in the fall and harvest throughout winter.
