Aji Salad Kabu is an early-maturing hybrid of Japanese salad turnip, distinguished by its tender and slightly sweet taste due to low mustard oil content. The period from full emergence to the beginning of technical maturity is about 50 days. The leaf rosette is semi-erect, medium height, with long green leaves featuring a slightly curved tip, weak waviness, and serrated edges. The root is round, uniform white, weighing 31 to 50 grams, with white, juicy, and tender flesh possessing excellent taste qualities. Yield reaches 1.6–2.2 kg per square meter.
This hybrid is rich in beneficial substances, including beta-carotene, vitamin C, potassium, and iron, which contribute to improved blood formation and overall nutritional value. Not only the roots but also the leaves with stems are suitable for food, serving as an excellent addition to mixed salads. Due to its properties, Aji Salad Kabu is suitable for those limiting turnip consumption due to its bitter taste, as it contains almost no mustard oils.
Growing turnip Aji Salad Kabu is possible both in greenhouses and in open ground. The culture prefers loose, slightly acidic soil, which can be neutralized with ash or dolomite flour if necessary. Seeds can be heated in hot water before sowing for better germination. After emergence, it is recommended to sprinkle them with ash and loosen the soil to protect against pests. The turnip tolerates cold down to –3 °C and shaded lighting well, but dislikes heat; the optimal temperature for growing is 16–18 °C. Thanks to these qualities, Aji Salad Kabu is a versatile and nutritious crop for gardeners.
