It is common to get rutabagas mixed up with turnips as they are both members of the cabbage family, Brassicaceae. Rutabaga is thought to be a hybrid cross between a turnip and a cabbage. Rutabagas have a sweeter flavour and are generally much larger than turnips. Rutabagas are yellowish and brown on the outside, with orange-yellow flesh.
Rutabagas are great for roasting and stewing, and in hearty soups, such as beef barley and chicken soup.
Like potatoes or onions, rutabagas can be stored in a dark place like a cupboard, for up to a week.
Timing: Midsummer is the best time to plant rutabagas for a fall harvest. Optimal soil temperature is 18-21°C (65-70°F). Seeds should sprout in 7-15 days.
Sowing: Sow 5mm-1cm (¼-½”) deep in rows 60-75cm (24-30″) apart. Thin seedlings to 15-20cm (6-8″) apart in each row.
Growing: Rutabagas are moderate to heavy feeders that appreciate lots of fertilizer in the soil. pH level of 6.0 – 6.8.
Lime beds several weeks before planting and add 1 cup complete fertilizer beneath each 3m (10′) of row.
Harvesting: Rutabagas are best left in the ground until they get nicely chilled but are not frozen. Pull rutabagas up once they are larger than tennis balls and just after the first frost or two. Rutabagas that are harvested after a frost in the fall can be a little sweeter.
Protection: Use a lightweight row cover or something similar to protect seedlings from root maggots and flea beetles.
Storing: Stores well for months in a cool storage place such as in a refrigerator or cold cellar, in plastic bags.