Sweet Kabù is a small white salad turnip bred for eating raw. Where common turnips need long cooking to soften their peppery bite, Sweet Kabù stays crisp and mild enough to slice straight into a salad.

The flesh is dense and watery-crisp with a faint sweetness, and the leafy tops are tender enough to cook like any other leafy green.

Cooking with Sweet Kabù

Slice it thin for a light salad, salt-rub it for a quick Japanese-style pickle (asazuke), or roast it whole until the edges caramelize. The greens can be sauteed briefly with a little oil and salt.