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Turnips and rutabagas are closely-related cool-season root crops, members of the cabbage family. They can generally be grown as either an early spring or fall crop.

Rutabagas, or Swedish turnips (“Swedes”) tend to be somewhat larger, sweeter and milder-flavored than turnips. Our Joan Rutabaga has uniform purple tops with yellow flesh and is very sweet and mild, while American Purple top is a very popular variety throughout North America. Nadmorska, originating in Latvia, will taste even better after a hard frost.

Turnip varieties available are Golden Globe, which has a fine, sweet, tender taste and is great for mashing. Our Purple Top White Globe is fast growing, yielding tender white flesh.

Both vegetables can be enjoyed steamed, baked, lightly fried, and raw in salads. Some folks even mash them up like potatoes. The greens are tasty when boiled, especially when seasonings or salt pork are added, and can also spice up salads.

WHEN TO SOW	SUN OR PART SHADE	SEED SPACING	ROW SPACING	PLANTING DEPTH	SPACE AFTER THINNING	DAYS TO GERMINATE	DAYS TO MATURITY
Rutabagas: Early spring/late Summer	Sun	2 seeds per inch	1 foot	1/2 inch	6-8 inches	3-14	80-90
Turnips: Early spring/late Summer	Sun	2 seeds per inch	1 foot	1/2 inch	2 inches	3-14	45-70

Soil and Fertilizing

It’s best to have your soil tested before planting, so you know what nutrients and pH adjustments may be needed to support your crop. For a thorough soil test, consult your local county extension office.

Both turnips and rutabagas prefer loose, well-drained soils with a pH of 6.0–6.8. It is important to loosen the soil well, so their roots have room to expand properly.

Planting

Direct sow rutabagas and turnips by seed. Be sure to rotate your crops annually, and try not to plant either turnips or rutabagas where other cabbage vegetables have grown recently. Peas are a good companion plant.

Watering

Because it develops a deep tap-root and a highly branched root system, these are somewhat drought resistant. However, it does need to be watered regularly until the seeds start to mature. At that point, stop watering and allow the plants to continue growing.

Harvesting / Storage

Harvest turnips when the roots are about 1½-2 inches in diameter. Rutabagas need about 90 days to reach maturity. They should be 2½-4 inches in diameter at harvest. You can take their greens at the same time, or you can harvest them at any time during the growing period. We recommend you take only a few leaves at a time, ideally from the outside of the leaf cluster, so the plant retains enough leaves to ensure the turnip matures fully.

Turnips and rutabagas store well in the refrigerator or in a cold root cellar. Both are hardy to fall frosts and may, in fact, be sweetened by cool weather.

 

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For soil testing or other questions specific to your growing climate, please contact your local county extension agent.

Visit http://www.almanac.com/content/cooperative-extension-services to find the office nearest you.