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Rutabagas

Rutabagas

(Brassica napus) Cabbage relative grown for its roots, which are similar to turnips but larger, sweeter and milder. Requires a longer season, 90-120 days, but can tolerate cool temperatures as it matures, and is at its best harvested in late autumn. Sow about 90 days prior to expected fall frost, in rich, deeply worked soil of average fertility. Thin to about 8-12 inches apart, control weeds and keep moist. The leaves of some varieties make passable greens when harvested young.

COOK IT! Rutabaga Recipes HERE

GROW IT! Rutabaga Growing Tips HERE

American Purple Top Rutabaga
RT101

Rating:

100%

6 Reviews

(B. napus) Very tasty, mild, and sweet; great cooked or raw. Bright yellow flesh; top quality. A pre-1920 heirloom, a great fall vegetable.

Champion Purple Top (Best of All) Rutabaga
RT109

Rating:

100%

3 Reviews

(AKA Best of All) 80 days. Large, smooth roots are pale ivory with purple tops. The yellow flesh is fine-textured, mild, sweet and very tasty. Widely available in Europe, where its excellence is recognized, but rare in this country, and deserving of greater appreciation here.

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Navone Yellow Cabbage Turnip
RT111

Rating:

100%

1 Review

Also known as rutabaga or Swedish turnip, this root crop is a delicious, sweet winter treat. This very large variety has deep golden-yellow colored roots that are very sweet and rich tasting. They are excellent when roasted, sautéed, baked, fried, boiled, mashed, or added to soups, casseroles, and stews. When raw they have a peppery taste and are typically grated into salads or coleslaw. In northern areas, they can be sown in the late winter for an early summer harvest. In warmer parts of the South, sow in August or September so that they can use the cooler autumn months for their growing season.

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