Rutabaga (swede)
Brassica napus
A sweet, yellow-fleshed winter root from a chance cross of turnip and cabbage; sow in midsummer for autumn.
Hardiness: zones 3 to 9
Light: full sun
Size: about 2 ft tall, 1.5 ft wide
Harvest: October to December
From: Scandinavia
Here: Hardy in the Lake Erie shore climate (zone 6b to 7a), so it can live outdoors in the ground.
Good for: food.
Native to: Northern Europe & the taiga, Temperate Europe. Hardy in zones 3 to 9.
The story
The rutabaga appeared in Scandinavia or Bohemia in the 1600s as a natural cross of turnip and cabbage. It became the winter food of the north, the neeps beside Scottish haggis, and the first jack-o'-lanterns were carved from it.
Planting
Full sun and firm, fertile soil. Sow directly in midsummer for an autumn crop.
Growing
Thin to eight inches and water steadily to keep the roots mild.
Harvest and use
Pull after light frosts sweeten the roots. Mash, roast or add to stews; they keep in a cool cellar all winter.
What to watch for
Flea beetles and cabbage root fly; cover young plants. Hot weather makes roots bitter.
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General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home