How to Plant Rutabagas

The rutabaga has an edible root that is similar in taste to the turnip. Hardier than the turnip, rutabagas can be harvested later in the year. The leaf of the rutabaga is also edible, yet it must be harvested early, as it grows bitter and spongy in texture from the hot summer weather. Each season an acre of rutabaga will produce about 6 tons of the vegetable. While you may not want to devote an entire acre to the rutabaga, you can add it to your garden. To help prevent diseases, do not plant the rutabaga on the same plot of land for more than 2 years in a row.

Difficulty: Moderate

Instructions

Things You'll Need:

• Rutabaga seeds Fertilizer

1. Choose deep soil that is well draining, slightly acidic and fertile. The rutabaga does not like over-wet soil conditions.

2. Plow the area about 6 weeks prior to sowing. Remove all weeds. Planting should take place in late spring or early summer, after there is no danger of frost. Soil temperatures should be at least 50 degrees.

3. Test the soil to determine its pH level, which should be about 6.0. Make adjustments if necessary, after consulting your gardening center.

4. Plant seeds in groupings of three or four, with each seed being set 1/2-inch deep. Space the groupings about 6 to 8 inches apart, in rows that are about 1 1/2 to 2 feet apart.

5. Cut off all but the strongest plant in each grouping when seedlings are about 1 inch tall.

6. Fertilize the rows when the plants are about 4 inches high. Scatter approximately a 7-inch band of 5-10-5 fertilizer between each row. Use 3 oz. of fertilizer for each 10-foot row.

7. Water regularly--about 1 to 2 inches a week. This may vary, depending on weather conditions and soil moisture. If possible, use drip irrigation.

References

• Vegetables and Fruits, James Crockett, 1972
• Purdue University
• Utah State University