How to Grow Rutabaga
As members of the mustard family, Rutabaga is not an overly common crops
in home gardens in the U.S. They are however, quite popular in Europe and
Canada. Like it's cousin the Turnip, Rutabagas are an easy to grow root crop.
They are nutritious, versatile and taste good raw, with dips or cooked. Of
the two, rutabagas are larger, and takes longer to harvest.
For some reason, when we speak of Turnips and Rutabagas,
we always talk about them together. Perhaps, that's because they both are
root crops, and both are more obscure and uncommon in the vegetable garden.
There are significant differences. Rutabagas for example, are a cross between
a turnip and a cabbage, hence we consider them cousins. Turnips are quick
to grow, and can produce two or more crops in a season. Growing Rutabagas
require 80-100 days. So, you will only get one fall crop.
Did you know? In Ireland, Turnips and Rutabagas were hollowed out
and a small ember put in them to ward off demons and devils. They were
the first
Jack O"Lanterns.
Varieties:
Sowing Rutabaga Seeds:
Sow Rutabaga seeds 1/2 inch deep, two to four inches apart, in rows 1 1/2
to two feet apart. Use double rows to conserve space in your home garden.
Time the sowing of seeds for a fall harvest. This can vary significantly,
depending upon the length of the season in your area. Try to time the harvest
between the last couple weeks before frost to about a month after the first
frost. Being hardy plants, they will survive frosts. Even after hard freezes,
the root will be fine to harvest.
Maturity:
Requires 80-100 days to harvest.
Growing Rutabaga:
While Rutabaga will tolerate poor soils, they will grow better in richer
garden soils, and be less likely to take on a woody texture. Work the soil,
and add compost and manure. Make sure to remove any large rocks and stones
that may impede the growth of the root.
Rutabagas sprout in about a week to ten days. A couple of weeks after they
have sprouted, thin seedlings to six to eight inches apart.
Provide ample water throughout the growing season.. As with other root crops,
the action is below the soil. You want to encourage steady growth of the
roots. As a rule of thumb "when in doubt, water".
Harvesting:
Harvest Rutabagas as they get larger than a tennis ball. The younger roots
will be more tender than older roots.
Some people leave their fall crop in the ground, and pick a few as needed
well into the winter months. We recommend pulling them, cutting or twisting
off the leaves, and storing them in a cool, dry place. Many people will store
them in dry sand or peat soil to help retain moisture and freshness.
Rutabaga leaves are also edible. Try some in your next salad!
Insects and Pests:
Rutabagas can be visited by a variety of insects and pests. The insect world
knows that this vegetable is tasty and nutritious. Insect pests include slugs
and snails, aphids, beetles, cutworms and root maggots.
Disease of Rutabaga:
Occasional mildews and a white blister disease can affect the crop. However,
it is infrequent.
Hardiness:
Turnips and Rutabagas are cool weather crops. They withstand light freezes.
Rutabagas are the hardier of the two, and can be harvested well after the
first killing frost.
For More Information:
Underground
Underdogs: Turnips and Rutabagas
JACK-of-the-TURNIP
Here's one version of the Tale of Stingy Jack, an old Irish Fable. According
to legend, the Turnip was the predecessor of the Halloween pumpkin. How's
that for roots?
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