Spotlight: Hakurei Turnips

Hakurei turnips are small, sweet, juicy white turnips that are harvested young. They are known as "salad" turnips, rather than "cooking" turnips (which tend to be more bitter and/or spicy raw), and can be eaten raw alone or in salads.
"The Hakurei turnip is a Japanese turnip that is truly best eaten raw. Its delicate flavor and crisp texture are perfect as is, and cooking tends to make it soggy. Just slice it, thick or thin as you prefer, and add it to salads, appetizer platters, or serve it on its own as a snack or side dish. You will not believe how delicious they are." [source]
Health Benefits
Hakurei turnips are high in vitamin C, potassium, and calcium. The greens are high in vitamins A, C, and B vitamins, as well as potassium, magnesium, and calcium.
"It’s not often you hear people waxing rhapsodic over turnips, but these snow white little globes are so crisp and sweet you too will be singing their praises" [source]
Remove the greens from the turnips immediately and store separately, since the greens will continue to draw moisture and nutrients from the roots when attached. The turnips can be kept in the crisper drawer of the fridge for weeks, but are best when enjoyed within one week. Store the greens in a loose plastic bag (tight bags do not allow the greens to breathe and collect moisture) in the fridge for up to 2-3 days. The greens can be kept longer, but quickly begin to wilt (throw it in an omelette and no one will notice).

Trim the ends and wash under cold water. They do not have to be peeled. The greens should also be washed.

Serving Tips:
"When cooked, they develop a buttery flavor and when roasted at high temperatures, their sweetness increases. The turnip tops are also tasty quickly sautéed with garlic in olive oil." [source]
Find a recipe you love? Send it to us! Email us at and let us know what you did with your Hakurei turnips this week.


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