lanttujuuri

Lanttujuuri, scientifically known as *Brassica napus* var. *rapifera*, is a biennial root vegetable belonging to the Brassicaceae family. It is a cultivar of the swede, a cross between a turnip and a cabbage. Lanttujuuri is characterized by its large, globular root, which is typically purple or greenish-yellow on the outside and a pale yellow or orange on the inside. The flesh is dense and firm, with a slightly sweet and earthy flavor.

The plant is cultivated for its edible root, which is a staple food in many Northern European countries, particularly in Finland, Sweden, and Norway. Lanttujuuri is a hardy crop, capable of withstanding cold temperatures, which allows for a long growing season and storage through winter. The roots are harvested in the autumn, and their flavor often improves after a period of storage.

Nutritionally, lanttujuuri is a good source of dietary fiber, vitamin C, and potassium. It is a versatile ingredient in the kitchen, commonly boiled, mashed, roasted, or added to stews and soups. Mashed lanttujuuri is a traditional accompaniment to various meat dishes in Scandinavian cuisine. The leaves of young plants are also edible and can be used in salads or cooked like other leafy greens. The plant is relatively easy to grow, requiring well-drained soil and adequate sunlight.