Rutabaga is a close cousin of the turnip and is a member of the cruciferous vegetable family. It is a cool-season vegetable that withstands frost and mild freezing and grows best in a moderately deep, fertile and slightly acid soil. Rutabaga will not do well in soils that are heavy, wet or poorly drained. Rutabagas are inexpensive and can be stored for extended periods of time, making them normally accessible locally year-round. They are collected in late summer and early fall when flavor is at its peak. Rutabaga has a mild flavor that is similar to both cabbage and turnip, but sweeter. It is nutritious, inexpensive and easy to prepare and is great staple for any family or student diet.
| Name | Rutabagas |
|---|---|
| Scientific Name | Brassica napus var. napobrassica |
| Native | Native to Europe |
| Common/English Name | Eddie, Neep, Rutabaga, Swede, Swede Turnip, Swedish Turnip, Wax Turnip, Yellow Turnip, Russian turnip, Swedish turnip, winter turnip, Canadian turnip |
| Name in Other Languages | Polish : Brukiew Chinese : Man Jing Gan Lan Swedish : Kålrot Czech : Tořna Spanish : Col Nabo Dutch : Koolraapen Japanese : Rutabaga Denmark: kålroe Scots : Neep, Tumshie French : Chou-Navet Portuguese : Nabo Italian : Navete Norwegian : Kålrot Finnish : Lanttu Russian : Brjukva Hungarian : Svéd Karórépa Danish : Kålroe German : Kohlrübe |
| Plant Growth Habit | Biennial, glabrous, glaucous herb |
| Growing Climate | Humid cool climate as found in the Mediterranean to sub temperate areas. |
| Soil | Moderately deep, well-drained, fertile and slightly acid sandy loams, loams and clay loams which are well supplied with organic matter. |
| Plant Size | 30–150 cm tall |
| Root Shape & Size | Fleshy, napiform or globose root,lumpy tops with a slightly irregular shape that are 3-5 inches in diameter. |
| Root Color | Purple, white or yellow or greenish tinged |
| Skin Color | Thin pale yellow skin |
| Flesh Color | Yellowish flesh |
| Flavor/aroma | Nutty and sweet with a mild turnip-like flavor |
| Taste | Mild peppery, sweet taste |
| Stem | Erect, branched |
| Leaf | Smooth, waxy leaves that are thick like cabbage and are medium green to blue-green in color |
| Flower | Small and have light-yellow petals, broadly obovate, apex rounded;
claw distinct 5–9 mm. |
| Fruit | Linear, 4–11 cm × 2.5–5 mm, terete or slightly 4 angled, sessile, divaricate or ascending. |
| Seed | Dark brown or blackish, globose, 1–2 mm to 3 mm across, minutely reticulate. |
| Varieties/Types | American Purple Top Rutabaga, Joan Rutabaga, Laurentian Rutabaga, Marian Rutabaga, Heirloom and Gourmet Rutabaga |
| Major Nutrition | Vitamin C (Ascorbic acid) 35 mg (38.89%) Vitamin B6 (Pyridoxine) 0.14 mg (10.77%) Phosphorus, P 74 mg (10.57%) Vitamin B1 (Thiamin) 0.126 mg (10.50%) Carbohydrate 12.07 g (9.28%) Potassium, K 427 mg (9.09%) Total dietary Fiber 3.2 g (8.42%) Manganese, Mn 0.183 mg (7.96%) Iron, Fe 0.62 mg (7.75%) Vitamin B9 (Folate) 29 µg (7.25%) |
| Health Benefits |
|
| Calories in 1cup (140gm) | 52 Kcal |