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
Genus
Brassica
Family
Brassicaceae
Order
Brassicales
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).
Crop categories
Vegetables
Leaf vegetables
Root vegetables
Food crops
Temperate crops
Pictures
Rutabaga
[GFDL, CC-BY-SA-3.0 or CC BY-SA 2.5], via Wikimedia Commons
Rutabaga plants
By Seedambassadors [CC BY-SA 3.0], via Wikimedia Commons
