Shipping & Taxes
Shipping & Taxes
Shipping and taxes are calculated at checkout. Depending on your state, your seeds may be tax-exempt.
The Oishii Nippon Project is committed to your success, every step of the way.
We want you, our customer, to be 100% satisfied with all of our unique vegetable seeds. If anything you purchase from us proves unsatisfactory, we will either replace the item or refund the purchase price.
Sweet Kabu Details
- Direct seeding highly recommended.
- Sow 1–2 seeds every 2” very shallow, 1/4” deep or less.
- Over-watering can create a crust-like soil layer, preventing germination. Maintain soil moisture through germination.
- Do not thin.
- Once first true leaves have formed, water 2–3 days per week to promote root growth and foliage elongation.
- Cultivate planting beds to prevent weed competition and use best management practices for pests.
- Use of light row cover can prevent foliage damage from flea beetles and other brassica pests.
- Approximately 35-45 days from sowing, depending on temperatures.
- Harvest at approximately 2” in diameter. The root should be visible above the soil surface to evaluate size.
- Gently pull plants from the base of the stems to harvest.
Sweet Kabu is best enjoyed raw or pickled and can be used in recipes calling for any type of turnip. Boasting a mild spicy-sweet flavor, Sweet Kabu can be sliced into one-eighth inch discs and served with fresh fruit or tossed onto salads, topped with lemon, oil, salt and pepper, or eaten bite-by-bite as you would a stone fruit.
This sweet root vegetable can be sliced and sauteed with a touch of soy sauce, or added to soups or stews to enhance their sweetness. Grilled Kabu produces a brown and crunchy surface combined with a juicy, almost-creamy interior for a palate-pleasing experience.
The leafy greens of Sweet Kabu are tender, sweet and earthy and are often served lightly blanched with a pinch of salt for a light and refreshing side dish, or as a pleasant addition to any salad.
Sweet Kabu is rich in amylase – a digestive enzyme that breaks down carbohydrates and starches. The vegetable’s edible dark green tops are also loaded with nutrients such as folate, potassium, iron, and vitamins K and C.