General Information
Rutabagas are the roots of a hardy biennial plant, with bluish-colored leaves similar to those of a cabbage, yet smoother. Young leaves can be eaten, though some must remain on the plant to keep the root alive. Rutabagas are larger than a turnip, described by horticulturalists as having a “swollen neck” where the stems and leaves protrude. The color of the root is typically yellow at the tip with a dark purple stain at the neck and shoulders. Rutabagas have a milder taste than turnips, though they do have a similar bitterness. The younger, smaller Rutabagas harvested between two and 3 inches in diameter offer a mild cruciferous flavor. For a sweeter taste, it is recommended that the roots remain underground until around four to 5 inches in size. The roots can be stored in the ground for up to a year before they are harvested. Roots kept underground for a longer period of time can range in color from white to yellow to all purple. The flesh of a Rutabaga is yellow, its texture firm and fine-grained. When cooked, the flavor is sometimes described as sweet, yet savory; like a richly flavored golden potato.
History
Rutabagas were created by Swiss botanist Gaspard Bauhin during the seventeenth century, through a cross between a cabbage and a turnip. The word Rutabaga comes from the Swedish “rotabagge” or “baggy root.” Rutabagas didn’t appear in the United States until around the turn of the 19th century and were first cultivated in the northern part of the country. The cold-hardy vegetable is drought resistant and maintains its nutrients and minerals far into the winter months, regardless of frost. For this reason, and for its high percentage of protein and easy digestibility, Rutabaga has become a popular grazing crop for livestock in the United States. Multiple varieties of Rutabaga exist, among them the Purple Top Yellow, Macomber and American Purple Top Yellow. Rutabagas are grown most often in the cooler northern regions of the United States, Canada, Europe, and Great Britain. Its popularity in Sweden earned it the moniker “Swede,” which is still used throughout much of Europe today.
