Tokyo turnips are made up of edible roots, stems and leaves. Several pale green stems of the plant sprout from the bulbous root into broad green leaves. The root itself is globular and about one inch in diameter, creamy white with a loamy finish. Each root has a tapered thin taproot. Tokyo turnips have a similar but slightly milder flavor and texture to radishes. Their bone white flesh is firm, crunchy, succulent, earthy sweet and peppery.
- Year-round availability
- Can be consumed raw or cooked
- Unique Color
- Novel Sizing
Not intentionally nor inherently included Does Not Contain Declaration Obligatory Allergens.
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