Maturity: in 50-60 days or when white root with purple top reaches cm 11,5 in diameter.
This is an outstanding all-purpose variety turnip. The round purplish top turnip can reach cm 13,5 in diameter.
The young leaves can be cooked as greens, stir-fried or used in soup. The root is excellent raw, for pickling
or cooking. In Japan, turnips are often carved into chrysanthemum shapes, pickled and used as a garnish.