rutabagas

Rutabaga, also known as swede in Britain and Sweden, is a root vegetable in the Brassica family. It is commonly described as a cross between cabbage and turnip and is classified as Brassica napus var. napobrassica. The plant is a biennial grown as an annual for its edible underground root.

The root is typically globe-shaped, about 7 to 15 centimeters in diameter, with a thick, dull brown to purple skin and pale yellow flesh. Some varieties have a purple top; the flesh color ranges from pale yellow to orange-yellow. The flavor is mild and slightly sweet, with a cabbage-like note.

Growing rutabaga is suited to cool-season conditions. It is usually sown in spring or late summer for fall harvest and prefers well-drained soil. The roots form in roughly 70 to 100 days, depending on variety and conditions. The crop can bolt in warm weather and may require thinning as seedlings establish.

Culinary uses center on cooking. Rutabaga is typically boiled, mashed (often with potatoes), roasted, or added to soups and stews. In British and Scandinavian cuisines, mashed rutabaga or mixtures of rutabaga and potato are traditional. It can also be eaten raw in small amounts or pickled.

Nutritionally, rutabaga is low in fat and calories and provides dietary fiber, vitamin C, potassium, and some calcium. It stores best in a cool, dark, humid place and can keep for several weeks to months under proper conditions.

Names vary by region: "rutabaga" is common in North America, while "swede" is widely used in the UK and parts of Europe. Its cultivation and use date back to Northern Europe in the 17th century.