Rutabagas are a very hardy root crop, with a long growing season. It needs cool damp conditions to do well. Roots can be left in the ground until the end of the season for autumn or early winter harvest. Flesh color is usually yellow though may be white. The skin color is usually purple or creamy brown.

Ideal Site- Rutabagas prefer an open, fertile site, well-drained soil that does not dry out. Prior to planting apply a low-fertility soil improver if soil has been amended with compost from a previous crop. If not, treat with an organic fertilizer or a medium-fertility soil improver. Do this in good time to allow the soil to settle before sowing. The soil pH should be between 5.5-7

Seed to Harvest- 26 weeks

Cultivation- Minimum germination temperature is 45F(7C). Sow suitable cultivars under row cover in February for an early crop of small to medium roots. Sow outdoors in early May in cooler climates, late May or early June in warmer regions. Firm the soil first if loose. Sow thinly in rows ¼ in (2cm) deep. Thin seedlings when no more than 1in (2.5cm) tall. Sow under row cover or fine mesh to protect from flea beetle and cabbage root fly.

Spacing- 9 x 15 in.(23 x 38 cm) For block planting space 6in (15cm) for early crop and 12 in.(30 cm) for main crop.

Plant Care- Water regularly during dry periods or crop may turn woody. Roots are likely to split if watered suddenly after a dry period.

Problems- Cabbage root fly, flea beetle, boron deficiency, root rot, club root, downy mildew, powdery mildew

Harvesting- Harvesting can start as soon as roots are large enough, usually in early to mid autumn. They can be left in the ground and dug out as needed, but tend to get woody after December. Rutabagas can be stored in boxes in a cool location.

Nutrients- Rutabagas are a source of Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc, Copper, Manganese, Selenium, Vitamin C, total ascorbic acid, thiamin, Riboflavin., niacin, pantothenic acid, Vitamin A, B-6.. B-12, folic acid, and vitamin E