The rutabaga (Brassica napobrassica) is a substantial root vegetable resulting from a natural hybrid between a turnip and a type of cabbage. In North America, it is called rutabaga, derived from the Swedish word rotabagge. It is also known as “swede” in the United Kingdom or “neep” in Scotland. The rutabaga is grown for its large, bulbous root, which has a firm texture and distinct yellow-orange flesh.
Global Centers of Cultivation
Commercial production is concentrated in regions with cool climates, establishing the rutabaga as a northern crop. Canada is a major producer and exporter, with most cultivation concentrated in the eastern provinces. Significant production occurs in Ontario, Quebec, and the Maritime Provinces, such as Prince Edward Island.
In Europe, the rutabaga is extensively grown throughout the cooler parts of the continent, reflecting its Scandinavian origin. The United Kingdom and Northern European countries like Sweden, Norway, and Finland maintain strong cultivation traditions. Although the United States grows rutabagas, primarily in northern states like Washington and Oregon, a significant portion sold commercially in the U.S. is imported from Canada.
Ideal Environmental Requirements
Successful cultivation relies on a long period of cool weather. The plant develops optimally when temperatures remain between 40°F and 65°F (4°C to 18°C) during the 80 to 100 days required for maturation. Exposure to high heat, especially during root development, negatively affects quality, leading to a bitter taste and a woody texture.
The plant requires deep, fertile, well-draining soil, such as a loamy or sandy loam, to allow for uniform root expansion. Growers ensure the soil maintains a slightly acidic to neutral pH, ideally between 6.0 and 7.0. Consistent moisture is necessary throughout the growing season, as drought stress halts development and contributes to poor quality. Exposure to a light frost just before harvest is beneficial, triggering the conversion of starches into sugars for a sweeter final product.
Seasonal Timing and Storage
Rutabagas are planted as a late-season crop, with seeds sown in mid-summer (June or July). This timing ensures the root matures during the naturally cooling temperatures of early fall. The best flavor is achieved when the roots are harvested in mid-to-late fall, ideally after the first light frost.
The mature roots are cold-hardy and can withstand a light freeze, but they are dug up before the ground freezes solid. Rutabagas are well-suited for long-term storage, making them an important winter food source. When kept near 32°F (0°C) and high humidity (90–95%), the roots can store for up to six months. Commercial producers often apply food-grade wax to the surface to preserve moisture and extend shelf life.