Rutabagas may look like giant golden turnips, but are their own unique and delicious vegetable. The large roots cook up sweet and creamy, with a hint of mustard bite. Also try sautéing the tender, hairless greens, which taste much like Red Russian Kale (after all, they are the same species!). We love rutabagas roasted or boiled and mashed with caramelized onions. Harvest the roots after frost for best flavor.
- Full sun
- Direct sow March - August
- Sow seeds 1/4” deep, thin to 4-6” spacing
- 90 days to maturity