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Brassica rapa (Rapa) 'Hidabeni'
When to Sow:
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This elegant turnip is an iconic vegetable of the Hida area in the highlands of central Japan. Its flattened globe-like roots are a distinctive scarlet-red colour, the result of a chance mutation discovered in a farmers field in 1918. It quickly became the preferred variety among growers as its fame spread throughout the country. The flesh is white with red streaks, and has a wonderful mild, sweet flavour. Even turnip haters love it! Terrific sliced raw in salads, added to soups and stews, or just boiled and served with butter and seasoning. The Japanese make a beautiful red-hued pickle using traditional fermentation methods from the Edo period. The fresh greens are also very good to eat. 45-50 days.
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Copyright © 1997-2024 Otto Richter and Sons Limited. All rights reserved.