It is the norm that supermarket rutabagas (many also refer to them as turnips) be peeled before cooking because of their wax-coated skin. First, as those who grow them know, those big turnips are really rutabagas, a cabbage/turnip cross. Second, waxing is a great way to seal, retain moisture and preserve the rutabaga.
With a wax coating, they can be stored for weeks, like other root vegetables. As one of the highest moisture root crops rutabagas are generally coated with a protective food-grade paraffin wax to prevent deterioration. After that, they are almost indestructible. In a root cellar or buried in sand, rutabagas can last a long time.
I’ve noticed a new trend to wax-less rutabagas in some stores and wondered why but surmise the expense or perhaps supply chain shortages. Whatever the cause without wax rutabagas have reduced shelf-life with higher risk of food waste.
For more cool tools you can use on your farm or homestead subscribe here and get Small Farm Canada delivered straight to your door!