American Purple Top Rutabaga

American Purple Top rutabaga is a classic root vegetable known for its striking appearance and robust flavor. This variety features a round, bulbous shape with a creamy yellow flesh and a distinctive purple crown on the top, making it visually appealing in the garden and on the plate. Traditionally grown in North America, American Purple Top rutabagas have a slightly sweet and earthy taste, with a texture that becomes tender when cooked. They thrive in cooler climates and are typically harvested after about 90-100 days, making them ideal for fall and winter dishes. Rich in nutrients, this versatile vegetable can be enjoyed roasted, mashed, or added to soups and stews, adding depth and flavor to a variety of culinary creations.

Plant Height: 12-24″

Botanical Name: Brassica napus

Seed Type: Seed

Seeds Per Gram: 485

Seeds Per Pound: 220,000

Row Spacing: 12-18″

Packet: 200 Seeds

Sow Depth: 1/4″

Seeds Per Ounce: 13,750

Breed: Open-pollinated

Sun: Full Sun

Cubic Inches: 1.4625

Life Cycle: Annual

Sow Method: Direct Sow

Plant Spacing: 6″

Categories: Rutabaga

Days To Maturity (# Days): 90-100

Heirloom: Heirloom

Seeds Per Acre: 15 oz.

Growing Instructions

Rutabaga is a cross between turnips and cabbage. They are in the mustard family and they have a golden root that tastes like peppery cabbage and sweetens as it is cooked.

Before Planting:Rutabagas prefer well drained soils with an abundants of potash and phosphorus. Soil should have a pH close between 6-7.0. For customary fall and winter use plant in late spring, or early summer or about 90 days before intended harvest.

Planting:Direct sow seeds in the late spring after all dangers of frost have passed. Plant seeds about 1/2 inch deep. Once seedlings reach 3 to 4 inches, thin them to leave enough space for the bulbs to mature.

Watering:Rutabagas require at least one inch of water a week to allow for adequate root development.

Fertilizer:Add a light dressing of fertilizer to the area you plan to plant your rutabaga seeds a few weeks prior to planting.

Days to Maturity:Rutabagas have a long growing season and can take up to 3 or 4 months to come to maturity.

Harvesting:After a few fall frosts, cut tops and store unwashed roots in the refrigerator for up to 6 months. Greens can be harvested anytime after they have reached 4 inches tall.

Tips:Bugs will chew on the leaves of the rutabaga, so if you plan on harvesting the greens, consider using a row cover to keep the harmful bugs away from the plant.