Swede

Brassica napus var. napobrassica

vegetable

verifiedReviewed by the GreenScout Team

Large, hardy brassica with yellow or purple-topped roots and a sweet, mild flavor; takes 90–120 days to mature and stores exceptionally well. Swedes (also called rutabagas) thrive in cool climates and are frost-tolerant, making them perfect for fall harvests and winter storage. Both roots and tops are edible.

Common Problems

Select the problem your Swede is experiencing to get a treatment guide.

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Boltingchevron_right

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Crackingchevron_right

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Woody Texturechevron_right

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Slow Growthchevron_right

Care Guide

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Light

Full sun (6–8 hours daily); tolerates partial shade but prefers bright conditions

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Water

Water 1–1.5 inches per week; maintain consistent moisture to prevent splitting and cracking

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Soil

Well-draining, fertile soil with pH 6.0–7.5; loose structure prevents deformity and cracking

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Fertiliser

Apply balanced fertilizer at sowing and side-dress at mid-season; avoid excessive nitrogen to prevent forking

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Temperature

Cool-season crop; optimal 55–70°F (13–21°C); very frost-hardy and improves in flavor after light frosts

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Humidity

Moderate humidity; tolerates drier conditions better than other brassicas; 40–70% relative humidity acceptable

Toxicity

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Swedes and greens are safe and nutritious; no toxic compounds present

Common Diseases

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Common Pests

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Seasonal Care

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Resume regular watering and feeding as growth picks up.

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Peak growing season. Water and feed regularly.

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Reduce watering as growth slows. Stop heavy feeding.

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Minimal watering and feeding. Protect from frost if needed.

Frequently Asked Questions

Can I eat Swede tops as well as the root?

Yes — both roots and tops are edible, and the sweet, mild-flavored roots store exceptionally well, making Swede a good pick for fall harvests and winter storage.