Rutabaga

Rutabaga, Brassica napus, is an herbaceous biennial in the family Brassicaceae grown primarily for its edible root. The plant is believed to be a hybrid of turnip and wild cabbage. The leaves grow from a stout swollen stem (neck) close to the ground forming the crown the plant. Rutabaga leaves are thick smooth and waxy. They are lobed and have a bluish hue. The plant produces light yellow flowers which are clustered at the top of a raceme. Unlike turnip, the flowers do not extend above the terminal buds. The taproot of the plant is is a bulbous tuber, almost perfectly round, which can be purple, white or yellow with yellow flesh. Rutabaga plants can reach in height of 30–46 cm (12–18 in) and although biennial, they are commonly grown as an annual, harvested after one growing season. Rutabaga may also be referred to as swede or yellow turnip and originates from Europe.


Rutabaga roots are usually consumed as a vegetable after cooking. The leaves are also edible and can be eaten fresh in salads or after cooking.


Basic requirements Rutabagas are cold hardy vegetables which can be grown early in the spring for a summer harvest or in the summer for harvesting in late fall. They prefer a fertile, well draining soil which has a pH between 6.0 and 7.0. The soil should have a loose texture for optimum root development. Rutabagas will grow best in full sun but will tolerate partial shade. The average daily temperature should fall between 10–18°C (50–65°F) for adequate growth. Planting Rutabagas are usually direct seeded and can be sown as soon as the soil is workable in the Spring. For a Fall harvest, sow seeds about 2 months before the first frost in your area. Prepare the soil for planting by loosening it with a fork to a depth of about 30–38 cm (12–15 in). Remove any large rocks if present. Incorporate 2–4 inches of compost into the soil prior to planting. Sow seeds by broadcasting and raking 13 mm (0.5 in) into the soil. Thin seedlings to a final spacing of 7.5–10 cm (3–4 in). Alternatively, seeds can be sown in rows spaced 30–45 cm(12–18 in) apart. General care and maintenance Water rutabagas evenly and keep the soil moist for optimum growth. Mulching the plants will help to conserve moisture in the soil. Pull any weeds as they appear, the soil can be cultivated down to 2.5–5.0 cm (2–3 in) when the plants are small but this should be reduced as the plants grow larger to prevent damage to delicate feeder roots. Harvesting Rutabaga greens can be harvested from the plant when the leaves are about 10 cm (10 in) tall. If growing for both greens and roots then only remove 2–3 leaves from each plant. Roots are ready to harvest when they reach 2.5–7.5 cm (1–3 in) in diameter. Small rutabagas can often be harvested by gently pulling from the soil by hand but larger roots in heavier soil may need gently dug up with a garden fork. Store unwashed roots in a root cellar or basement.


Anderson, C. R. Turnips-Rutabagas. University of Arkansas Division of Agriculture and Natural Resources. Available at: https://www.uaex.edu/publications/PDF/FSA-6079.pdf. [Accessed 08 April 15]. Free to access. Sanders, D. (2001). Turnips and Rutabagas. North Carolina State University Cooperative Extension. Available at: http://content.ces.ncsu.edu/turnips-and-rutabagas/. [Accessed 08 April 15]. Free to access. Undersander, D. J. Kaminski, A. R., Oelke E. A., Doll, J. D., Schulte, E. E. & Oplinger, E. S. (1992). Rutabaga. In: Alternative Field Crops Manual. University of Wisconsin-Extension, University of Minnesota Center for Alternative Plant & Animal Products and University of Minnesota Extension Service. Available at: http://content.ces.ncsu.edu/turnips-and-rutabagas/. [Accessed 08 April 15]. Free to access.