Shogoin Turnip Variety

A Japanese variety, Shogoing grows large, white globe-shaped roots.  The greens above ground grow large and broad at 2 feet in height.  Harvest Shogoing roots when young and meaty, waiting too long may cause them to turn woody. Turnips, a fast growing, cool-weather vegetable, can take a month less to harvest than their cool-season cousin the Rutabaga. They are easy to grow, and all parts of the plant are edible.   When to Plant: Turnips can be grown in both early Spring and in late Summer for a Fall crop. In frost-free climates, sow in Fall. Where to Plant: Select a site that gets full sun. Soil should be well-draining, light, and loosened to a depth of 10 to 15 inches, and free of any clumps of grass and stones. If the soil is heavy or poor, consider using a soil amendment such as composted organic matter or aged manure. How to Plant: Turnips should be directly sowed into the ground; they do not transplant well. Scatter turnip seeds and cover with no more than ½ inch of fine soil.