Seeds- Rutabaga (Helenor)


What in the world is a rutabaga?

Well, rutabagas are the result of some promiscuous turnips crossing with wild cabbages in the 1600s, and while they contain the genes of both veggies, they’re considered a part of the cruciferous family of vegetables and pack similar health benefits.

What Does a Rutabaga Taste Like? The fact that rutabagas are a cross between turnips and cabbage is evident in the flavor. The taste is a bit milder than a turnip's when raw, and buttery and sweet-savory. They taste like Yukon Gold potatoes with a lot of attitude.

I am part Swedish, so I knew that they are also known as a Swedish Turnip.

They are a rich source of calcium, magnesium, potassium, and vitamins C and E. They are also a good source of folate and provide a bit of phosphorus and selenium.  Low in calories at only 145 for a medium-sized one!

A high yielder that stores well!


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.




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