The sign above them said they could be eaten raw or cooked lightly, and that the tops are edible, too.
We tasted one raw, and it had the initial bite of a fresh radish but that distinctive, bitter turnip flavor (which we love). It was tender, and for a minute after we swallowed, we felt a peppery sting at the back of our throat — pretty complex for a tiny veggie.
We're planning on sautéeing these with a little garlic before adding the greens to wilt in the pan.
Anyone else tried Japanese turnips?
Related: What's in Season Now? May (Check out the comments. Reader wig3000 posted a recipe for a turnip gratin.)
(Image: Elizabeth Passarella)