Hakurei Turnips
Mild, sweet, and juicy turnips perfect for eating raw, with edible greens
Storage
Store in a sealed container or produce bag in the fridge. If your bunch includes greens, remove and store them separately if you plan to keep the roots for over a week.
Shelf Life
When fresh, the roots stay crisp and sweet for 2 weeks or more (often months). Greens are more delicate—use within 5-7 days.
Flavor & Texture
Mild, sweet, and juicy—nothing like the spicy or woody turnips you might expect. Raw, they're like a cross between a radish and an apple. Cooked, they become buttery and tender.
Prep Tips
No peeling needed—just wash and trim the root tips. Slice thin for salads, wedge for roasting, or leave whole if they're small. The greens are edible too and great sautéed or added to soup.
How to Use It
- Snack raw plain, with salt, butter, or ranch
- Sauté or roast whole or halved
- Slice into miso soup or simmer in broth
- Braise with butter and a splash of vinegar (or beef broth!)
- Greens are great in the classic southern style or creamed like spinach
Tastes Great With
Butter, lemon, miso, soy sauce, rice vinegar, dill, sesame oil, ranch dressing, and anything creamy or salty to balance the sweetness.
Watch Out For
Don't toss the greens—they're just as delicious and more delicate than most turnip tops. Don't feel the need to cook. Smaller turnips are slightly sweeter than larger ones.
Fun Fact
Hakurei turnips were developed in Japan in the mid-20th century to be eaten raw, making them one of the few turnips that shine as a fresh snack.