The rutabaga evolved as a cross between wild cabbage and the turnip. Its name is derived from the Swedish word “rotabagge”, meaning “round root”. Rutabagas became a crop in America is early as 1806, and are primarily grown in the Northern states, as they are a cool season crop.
Rutabagas are low in calories and almost fat free. Fresh Rutabagas contain about 85-90% of water content, which makes it good filling food. It also offers wide range of nutrients. It contains about 2.5% by weight of dietary fibers. Rutabaga is rich source of Vitamin C; around 250 grams of Rutabaga would give you enough daily vitamin C required. Rutabaga roots also supplies Vitmain B6, Thiamin and Folate. It contains good dose of Potassium. Almost all minerals are present, though in small quantities – calcium, iron, magnesium, manganese, phosphorus, sodium, zinc, copper, selenium. Rutabaga greens supplies vitamin A and Vitamin K.
Spacing: 4″ – 6″
Height: 9″ – 16”
Optimum Soil Ph: 5.5 to 6.5
Days To Maturity: 60 – 90
Sowing Method: Outdoors
Rutabaga is a cool weather crop and so this vegetable seed can be planted in spring or fall. Sow rutabaga in the ground 1 week or so before last frost date in spring or in autumn for fall harvest. Rutabaga will generally take 60-90 days to be harvest ready.
These seeds can be planted 1/2 inch to 1 inch apart in furrows and then thinned to final spacing. Make sure to water rutabagas regullarly so that water gets to the roots steadily. Do not let soil dry out completely.