The Rutabaga (Brassica napus var. napobrassica) is a robust root vegetable in the Brassicaceae, producing large, purple-topped, yellow-fleshed roots that are sweeter and milder than turnips. A hybrid between cabbage and turnip that occurred naturally in the wild, the rutabaga has become a beloved cold-weather staple in Scandinavian, British, and North American cuisines.
• The name "rutabaga" comes from the Swedish "rotabagge," meaning "root ram" or "baggy root"
• Also known as "Swede" (Swedish turnip) in Britain, Australia, and New Zealand
• A natural hybrid between Brassica rapa (turnip) and Brassica oleracea (cabbage) — making it a relatively recent species
• The species Brassica napus also includes canola/rapeseed, demonstrating the incredible diversity within a single species
• Exceptionally cold-hardy — flavor improves after frost as starches convert to sugars
Taxonomía
• First documented in 1620 by the Swiss botanist Caspar Bauhin, who described it growing wild in Sweden
• Believed to have originated as a natural cross between a turnip and a wild cabbage in the Baltic region
• Spread throughout northern Europe during the 17th and 18th centuries
• Introduced to North America by European settlers in the early 1800s
• Became an important food crop in Scotland and Ireland during the 18th and 19th centuries
• In Finland, the traditional Christmas dish "lanttulaatikko" is a rutabaga casserole
• The species Brassica napus is part of the famous "Triangle of U" — a complex of hybridization events among three Brassica species that produced three new crop species
Root:
• Large, globular to slightly elongated, 10 to 20 cm in diameter
• Upper portion exposed above soil: purple to reddish-purple
• Lower portion below soil: creamy yellow to white
• Flesh: firm, dense, deep golden-yellow to orange-yellow
• Flavor: sweet, earthy, slightly cabbage-like, milder than turnip
Leaves:
• Large, glaucous (blue-green), smooth, fleshy
• Lobed at the base, forming a rosette
• Stalks are not fleshy like turnip greens
Flowers (second year if left to overwinter):
• Bright yellow, four-petaled, in tall racemes
• Typical Brassicaceae flower form
Stem:
• Short, thick "neck" between root and leaf rosette
• Purple-tinged at the crown
Per 100 g raw rutabaga:
• Energy: approximately 37 kcal
• Carbohydrates: 8.6 g (including 2.3 g fiber)
• Protein: 1.1 g
• Vitamin C: 25 mg (42% DV)
• Potassium: 338 mg
• Calcium: 47 mg
• Magnesium: 23 mg
• Vitamin B6: 0.1 mg
• Phosphorus: 53 mg
• Good source of glucosinolates — compounds with potential anti-cancer properties
• Provides antioxidants including carotenoids
• Lower in calories and carbohydrates than potatoes
Planting:
• Sow seeds directly in mid-summer for autumn harvest (90 to 110 days to maturity)
• Plant 1 cm deep, thin to 15 to 20 cm apart in rows 45 to 60 cm apart
• Can be started in spring for summer harvest, but roots taste best after autumn frost
Site:
• Prefer fertile, well-drained, slightly acidic soil (pH 5.5 to 7.0)
• Full sun
• Consistent moisture is important for even root development
Care:
• Keep well-weeded, especially when plants are small
• Water regularly — 2.5 to 4 cm per week
• Side-dress with compost or low-nitrogen fertilizer mid-season
Harvest:
• Harvest after the first frost for sweetest flavor
• Roots can remain in the ground through light freezes
• Dig carefully to avoid damaging the roots
• Store at 0 to 4°C with high humidity — rutabagas keep for 4 to 6 months
• Often dipped in wax for commercial storage to prevent moisture loss
• Mashed rutabaga — the classic preparation, often with butter and cream
• Mashed with potatoes ("neeps and tatties" in Scotland, traditionally served with haggis)
• Roasted with other root vegetables
• Added to stews and soups — particularly hearty winter dishes
• Cut into fries and baked or fried
• Raw, thinly sliced or julienned in slaws
• Rutabaga gratin — layered with cream and cheese
• In Finnish lanttulaatikko — a traditional Christmas casserole with rutabaga, cream, and spices
• Pickled as a condiment
• Puréed as a side dish or baby food
Dato curioso
In 2020, a resident of the Orkney Islands off Scotland grew the world's heaviest rutabaga, weighing in at 38.9 kg (85.8 lbs) — roughly the weight of a large Golden Retriever, entirely made of dense, sweet, yellow flesh.
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