Rutabagas

Rutabaga (Brassica napus subsp. napobrassica), also known as swede or Swedish turnip, is a root vegetable that is a cross between a cabbage and a turnip. It is known for its sweet, earthy flavor and is commonly used in stews, soups, and mashed dishes.

Starting Rutabaga Plants

Rutabagas are typically grown from seeds. Seeds can be sown directly in the garden 4-6 weeks before the last frost date in spring or 10-12 weeks before the first fall frost for a fall harvest. Plant seeds 1/2 inch deep and 1 inch apart, thinning seedlings to 6-8 inches apart when they have developed several true leaves.

Growing Rutabagas

Rutabagas prefer full sun and well-draining soil rich in organic matter. They are cool-season crops that grow best in temperatures between 40-75°F (4-24°C). Water regularly to keep the soil consistently moist but not waterlogged. Rutabagas are heavy feeders and benefit from regular applications of compost or other organic fertilizers.

Harvesting Rutabagas

Rutabagas are typically ready to harvest 80-100 days after planting, depending on the variety and growing conditions. Roots should be 3-5 inches in diameter at harvest. Gently loosen the soil around the roots with a fork or shovel and pull the roots from the ground. Trim the leaves, leaving about 1 inch of stem attached to the root. Rutabagas can be stored in a cool, humid place for several months.

Harvesting Rutabaga Seeds

To harvest rutabaga seeds, allow a few plants to flower and produce seed pods. When the pods have turned brown and dry, cut the stems and hang them upside down in a paper bag to catch the seeds as the pods split open. Store seeds in an airtight container in a cool, dry place.

Rutabaga Varieties

There are several varieties of rutabaga, each with its own characteristics:

• American Purple Top: The most common variety, with purple shoulders and yellow flesh.
• Helenor: A uniform purple variety with sweet, tender flesh.
• Laurentian: A large, purple-topped variety with mild, sweet flesh.
• Joan: A uniform yellow variety with a sweet, creamy texture.

Uses

Rutabagas are a versatile vegetable that can be used in a variety of dishes:

• Mashed rutabaga: Cooked and mashed rutabaga can be served as a side dish, similar to mashed potatoes.
• Roasted rutabaga: Cubed rutabaga can be roasted with other root vegetables for a hearty side dish.
• Rutabaga soup: Rutabaga can be used as a base for creamy soups and stews.
• Rutabaga fries: Sliced rutabaga can be baked or fried for a healthier alternative to potato fries.
• Rutabaga gratin: Sliced rutabaga can be layered with cheese and cream for a rich, comforting casserole.

Rutabagas can also be eaten raw, grated into salads or slaws for a crunchy, slightly spicy addition.