Rutabaga - World Crops Database

Rutabaga
[GFDL, CC-BY-SA-3.0 or CC BY-SA 2.5], via Wikimedia Commons

Rutabaga is a root vegetable that originated as a cross between the cabbage and the turnip. The name ‘turnip’ is sometimes also used for the rutabaga. Roots are edible and can be prepared in different ways. The leaves are also edible and can be used as a leaf vegetable.

Names

Scientific
   Brassica napobrassica
English
   Neep
   Rutabaga
   Swede
   Swedish turnip
   Turnip
   Yellow turnip
Dutch
   Koolraap
Spanish
   Nabicol
French
   Rutabaga
German
   Erdkohlrabi
   Gelbe Rübe
   Kohlrübe
   Steckrübe
Italian
   Rutabaga

Taxonomy

Order
   Brassicales
Family
   Brassicaceae
Genus
   Brassica
Species
   Brassica napobrassica (Rutabaga)

Basic information and facts

Origin:

Scandinavia or Russia

Distribution:

North-West Europe (Scandinavia, England, Scotland, Germany, Netherlands, etc.), Canada, USA, Australia.

Annual, biennial, or perennial:

Rutabagas are biennial plants but normally grown as an annual.

Leaves:

Rutabaga greens are edible.

Roots:

Rutabaga roots can weigh up to 1 kg. Inside they usually have an orange-yellow color.

Climate and weather:

Grows in temperate climates.

Height:

Tops will be about 30 cm tall (12 inches).

Spacing:

Sowing in rows which are 45 to 60 cm apart (18 to 24 inches). Within the row sow 3 cm apart and later thin healthy seedlings to 10 to 15 cm apart (4 to 6 inches).

Propagation:

Grown from seed, usually by direct seeding.

Harvesting:

Rutabaga roots can be harvested when they are 8 to 13 cm in diameter.

Uses:

The roots are edible and can be cooked in different ways. Leaves are used as a leaf vegetable.

Did you know that?

Rutabaga is probably the result of crossing cabbage (Brassica oleracea) with turnip (Brassica rapa).

Pictures

Rutabaga plants
By Seedambassadors [CC BY-SA 3.0], via Wikimedia Commons