Vegetables· Brassica napus var. napobrassica
Rutabaga (swede) is a brassica root crop larger and denser than turnip, with yellow-orange flesh. It stores exceptionally well and was historically a critical winter food source in Northern Europe and Canada. It is a cross between cabbage and turnip.
Rutabaga is typically ready to harvest about 90 days after planting.
Best soil types: loam, sandy loam, silt loam
pH range: 5.5 - 7 (optimal: 6.3)
Drainage: good
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Time planting so roots mature in cool fall weather; rutabaga sown too early produces woody, bitter roots from summer heat stress.
Rutabaga stores for 4-6 months in a root cellar at 0-2 C with high humidity, making it one of the best winter storage crops.
Wax the roots before market sale to prevent moisture loss and extend shelf life; this is standard commercial practice.
Rutabaga typically takes 90 days from planting to harvest. Seeds germinate in about 7 days. The best planting season is early summer.
Rutabaga grows best in loam, sandy loam, silt loam soil with a pH of 5.5-7. Good drainage is required.
Rutabaga grows best at 12-20°C. Frost tolerance: high. Heat tolerance: low.
Rutabaga thrives with full sun light and moderate watering.
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