Kabu or Japanese turnip looks more like a cross between a kohlrabi and a radish, than a normal turnip.
It is crunchy with a mild flavour, perfect raw, either on its own or cut up into a green salad, or used in soups, stir-fries or pickling.
Sow seeds 13mm (0.5in) deep from March to June in rows 23cm (9in) apart.
Thin out plants until they are eventually 15-23cm (6-9in) apart.
Water well during dry weather or the roots will be small and woody.
Pull the turnips when the size of a golf ball for eating raw or the size of a tennis ball for cooking.
