90 days to maturity.
Packet: 33 seeds
Planting:
Sow 6 seeds per foot, 3/8" deep, thinning to 6" apart, in rows 18-24" apart.
HARVEST AND STORAGE: After at least two good frosts, cut tops and store washed or unwashed at 32°F (0°C) and 95% relative humidity for up to 6 months.
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RECIPE: Yes, I have recipes for these long neglected root veggies.
You can use these in similar ways to a potato. Our family likes the rutabaga cooked as oven fries.
Toss rutabaga spears in fat (olive oil, coconut oil, or even bacon fat or beef tallow) along with salt and seasonings of your choice (like garlic powder, onion powder, cayenne...whatever you wish), then roast at 425 degrees for 30 minutes.