Sugukina Turnip, Heirloom Seeds

Sugukina Turnip, Heirloom Seeds — The 300-Year Kyoto Heirloom Prized for Traditional Japanese Pickling

Sugukina (Brassica rapa) is a traditional Kyoto heirloom — a dento-yasai (traditional vegetable) cultivated for over 300 years in the Kamigamo district of Kyoto, Japan. While it can be eaten fresh like any other turnip, its primary and celebrated use is for pickling. Suguki pickles (Sugukizuke) have been produced for generations in Kyoto and are among Japan’s most treasured traditional fermented foods. A cool-season annual, 25–45 days.

Why Grow Sugukina?

• 300-year Kyoto heirloom — a dento-yasai traditional vegetable of Japan
• The pickling turnip of Kyoto — Sugukizuke pickles are a Japanese culinary treasure
• Can also be eaten fresh — versatile and flavorful
• Fast-maturing cool-season crop — 25–45 days
• Rare and culturally significant — a living piece of Japanese food heritage
• Open-pollinated heirloom — save seed year after year

Growing Notes

Direct sow outdoors in early spring or late summer for fall harvest. Sow seeds ¼ inch deep, 1 inch apart, in rows 12 inches apart. Thin to 4–6 inches. Full sun to part shade. Keep soil consistently moist. Harvest roots when young and tender for best pickling quality.

Packed and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden’s success.