How to Grow Rutabagas

To many gardeners, the rutabaga is simply a fat turnip. "Ha!" say rutabaga lovers. Rutabagas are yellow, not turnip-white. They taste sweeter and, though they mature more slowly, they keep much longer. They're a cool-weather, fall crop, thriving in USDA zone 2 and warmer.

Difficulty: Easy

Instructions

Things You'll Need:

• Bypass Pruners
• Compost Makers
• Fertilizers
• Garden Spades
• Garden Trowels
• Mulch
• Plants
• Rototillers
• Rutabaga Seeds
• Shovels
• Plants
• Shovels

1. Choose a site where other Brassicaceae family members haven't grown in the past several years. Rutabagas prefer full sun but will tolerate some shade. The ideal soil pH is 6.8 to 7.5.

2. Till the soil thoroughly to a depth of at least 14 inches and add plenty of compost or very well-cured manure.

3. Sow seeds outdoors in early summer, three to four months before the first expected frost (like most root crops, rutabagas are rarely if ever sold as started plants). In warm climates, plant in mid to late summer so the tubers can develop in cooler weather.

4. Set seeds 1/2 inch deep and 1 inch apart in rows 18 inches apart. When seedlings emerge, thin them to stand at least 8 inches apart (crowding will hamper root development) and mulch to conserve moisture, deter weeds and keep the soil cool.

5. Give plants an inch of water each week. Feeding isn't necessary.

6. Begin pulling rutabagas when they reach about 3 inches in diameter. Small roots are more tender, but both texture and flavor improve after the first frost.

Tips & Warnings

• Rutabagas perform well in large containers; the wooden half-barrels sold in nurseries are ideal. Drill holes to ensure good drainage, and use a good-quality potting soil enriched with compost. Water often and feed every four weeks with compost tea.