DESCRIPTION: The rutabaga is very similar to the turnip except that it generally has yellowish flesh, a more dense root with more side shoots and they are usually harvested at a larger size. Unlike the turnip, the rutabaga has smooth, waxy leaves.

Culture - Requires the same growing conditions as the turnip: cool conditions for rapid growth and good quality. Planting should be done in the spring as soon as the ground can be worked. In the fall, multiple plantings can be made but should be stopped in order for the rutabaga root to form before extremely cold weather occurs. Rutabagas do better in the fall than in the spring due to the longer time they take to mature -- about 30 to 45 days longer than turnips.

Availability - Rutabagas can be found the year round in Texas, although they are not common in most retail outlets due to low demand. Locally grown rutabaga should be on the market from April through July and from October through December.

Selection - Mature rutabaga roots should be four to six inches in diameter and free of bruises and blemishes. Commercially grown roots are often waxed for storage purposes. Rutabagas are seldom sold with tops.


Other names: Swede; Swedish Turnip
Translations: Kālis, Karpiai, Švedska repa, Brukiew, Koolraap, शलजम, Couve-nabo, Брюква, Μέγα γογγύλιον, اللفت الأصفر, 황색의 큰 순무의 일종, Tuřín, 鲁塔巴加, Nava, Švedska repici, Kvaka, Rapa svedese, כרוב, KÅLROT, Биљка, ルタバガ, Steckrübe, Kålroe, Kålrot, Naba, Бруква, Lanttu, Брюква

Physical Description

Colors: Light yellow to light brown

Tasting Notes

Substitutes: Turnip



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