The race is on for the first garden edible, and the winner is Miyama turnips. I pulled a couple turnips just to thin the row. Also because it is so exciting to taste the first produce. The flavor is mild and sweet. Great raw with salt, seasoned with rice vinegar or tamari, and off course, added to a vegetable soup or stew.
These Japanese turnips are a triumph of vegetable breeding excellence. In addition to Miyama, I have also grown Japan’s Tokinashi turnips, and Minowase Daikon. All were great. I’m so glad Baker Creek Rare Seeds has introduced these to American growers.
Baking, Gardening, & Hiking 