Rutabaga

Rutabagas aren't just for your Grandpa. A cross between a cabbage and a turnip, rutabaga produces large yellow roots with a sweet, nutty flavor. They are simply delicious boiled and mashed in with potatoes, or even on their own -- something fancy restaurants are doing. Or add them to soups (especially chicken-broth based soups) where they'll add a rich, sweet note. When the roots are young, slice them raw and serve with a dip.

The plant grows best in cool conditions. In warm-summer regions, grow it as a fall crop.

Light:

Sun

Plant Type:

Vegetable

Plant Height:

12-18 inches tall

Plant Width:

8-12 inches wide

Top Varieties

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'Marian' rutabaga roots have pale purple shoulders and creamy yellow flesh. The plant is resistant to club root disease.
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Harvest Tips

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Pull rutabaga roots when they are 3 to 5 inches in diameter, about 90 days after seeding. The roots develop sweeter flavor when plants are exposed to several frosts. To store rutabaga, dig the roots, and trim off the foliage to within 1 inch of the crown. Hold the prepared roots at 35°F in high humidity for up to four months.

Propagation

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Seed