Heirloom Rutabaga Planting Guide: From Seed to Harvest

Growing heirloom rutabagas (Brassica napus) is a rewarding experience for gardeners who enjoy the satisfaction of cultivating unique, flavorful vegetables. These root vegetables, with their characteristic sweet, earthy taste, have been popular for generations. Known scientifically as Brassica napobrassica, heirloom rutabagas thrive in cooler climates, making them an ideal choice for fall and winter gardens.

This heirloom rutabaga planting guide will cover everything you need to know, from selecting seeds to caring for your plants, harvesting, and storing your crop. By following this guide, you’ll master how to grow heirloom rutabaga successfully and enjoy a bountiful, flavorful harvest.

Quick Start Heirloom Rutabaga Planting Guide – Complete Planting Guide Below

Heirloom / Open Pollinated Rutabaga is a hardy, cool-weather biennial, grown as an annual. Direct sow Rutabaga 4-6 wks before the last frost in spring, in late summer for fall harvest, and in mild winter climates in fall for a winter harvest. Plant Rutabaga seeds in full sun, ¼ – ½” deep, 1-2″ apart in rows 18-24″ apart. Germination should occur in 5-17 days in soil 45-75°F. Once Rutabaga seedlings are well established, thin to 4-8″ apart, to give the root bulb room to grow. Harvest rutabagas when bulbs are about 3-5″ in diameter for best quality and flavor. Rutabagas are best stored at 33°F and 90-95% relative humidity.

The Complete Planting Guide for Heirloom Rutabaga: From Seed to Harvest

1. Choosing the Right Heirloom Rutabaga Variety

Before planting heirloom rutabaga, it’s essential to pick the right variety. Heirloom rutabagas offer a range of flavors, sizes, and growing characteristics. Some popular heirloom varieties include:

• American Purple Top: Known for its robust flavor, this variety has purple skin and a yellowish flesh.
• Laurentian: A classic Canadian variety with a mild flavor, perfect for colder climates.

When selecting a variety, consider your climate, soil type, and intended use in recipes. Once you’ve decided on your preferred variety, you’re ready to move on to the next steps in your planting heirloom rutabaga journey.

2. Preparing the Soil

Rutabagas thrive in well-drained, loamy soil with a slightly acidic to neutral pH, ideally between 6.0 and 6.8. They also prefer nutrient-rich soil, so it’s crucial to work in plenty of organic matter before planting. Compost or well-rotted manure can provide the necessary nutrients while improving soil structure.

• Step 1: Till the soil to a depth of 12–18 inches to ensure proper root development.
• Step 2: Add compost and work it into the soil thoroughly. Avoid using fresh manure, as it can lead to root rot and other diseases.
• Step 3: Test the soil pH and adjust if necessary. Lime can help raise the pH if your soil is too acidic, while sulfur can lower it if it’s too alkaline.

For best results, ensure the soil is well-drained to prevent rutabaga roots from becoming waterlogged.

3. Timing: When to Plant Heirloom Rutabaga

Rutabagas are cool-season crops, so they grow best in temperatures between 50–70°F (10–21°C). Timing is critical in planting heirloom rutabaga, as extreme heat can cause the roots to become tough and bitter.

• Fall Planting: For most gardeners, fall planting is ideal. Sow seeds about 10-12 weeks before your first expected frost. This will allow the rutabagas to mature in cooler weather, which enhances their flavor.
• Spring Planting: In areas with mild summers, you can plant rutabagas in early spring, about 4-6 weeks before the last frost.

4. Sowing the Seeds

When it comes to how to grow heirloom rutabaga, direct sowing in the garden is often preferred over starting seeds indoors. This is because rutabagas are taproot plants, and transplanting can disrupt root development.

• Step 1: Sow seeds about ½ inch deep in rows spaced 18-24 inches apart.
• Step 2: Space seeds about 3-4 inches apart in the row to allow room for root growth.
• Step 3: Cover the seeds lightly with soil and water gently to avoid washing them away.

Seedlings should emerge within 7-10 days. When they’re about 2 inches tall, thin them to about 6 inches apart, ensuring each plant has ample space to develop its root system.

5. Caring for Heirloom Rutabaga Plants

Proper care is essential to ensure healthy, flavorful roots. Here are the primary aspects of maintaining your rutabagas:

Watering

Rutabagas need consistent moisture, especially as they develop roots. Aim to provide about 1 inch of water per week, either from rainfall or supplemental watering. However, avoid over-watering, as rutabagas are prone to root rot.

Fertilizing

Apply a balanced fertilizer once or twice during the growing season, focusing on phosphorus and potassium for root development. Avoid excessive nitrogen, which can lead to leafy growth at the expense of the roots.

Mulching

Applying a layer of mulch around the plants helps retain moisture and prevents weeds from competing for nutrients. Organic mulches, like straw or shredded leaves, work best.

Weeding

Rutabagas are sensitive to competition, so it’s essential to keep the area around them weed-free. Use a hand tool to carefully weed around the plants, as rutabaga roots can be easily disturbed.

7. Harvesting Heirloom Rutabaga

Harvesting is one of the most rewarding stages of growing heirloom rutabaga. Here’s how to determine when your roots are ready for picking:

• Harvest Time: Most heirloom rutabaga varieties take between 80–100 days to mature. Wait until the roots reach about 3-5 inches in diameter, as smaller roots are usually tender and sweet.
• Frost Sweetening: Rutabagas taste sweeter when exposed to light frost. If possible, wait until after the first frost before harvesting for maximum flavor.
• Harvest Method: Loosen the soil around the roots with a garden fork and gently lift them out. Avoid pulling by hand, as this can damage the root.

After harvesting, remove the leafy tops, leaving about 1 inch of stem to prevent the roots from rotting during storage.

8. Culinary Uses of Heirloom Rutabaga

Beyond knowing how to grow heirloom rutabaga, understanding how to use them in the kitchen can make your gardening efforts even more rewarding. Heirloom rutabagas can be enjoyed in numerous dishes:

• Mashed Rutabaga: Cooked and mashed rutabaga can serve as a delicious side dish or mashed potato alternative.
• Roasted Rutabaga: Roasting brings out their natural sweetness and enhances their earthy flavor.
• Soups and Stews: Add rutabaga to soups, stews, and casseroles for a unique depth of flavor.
• Raw Salads: Grated raw rutabaga can be used in salads for a crunchy, slightly peppery bite.

Managing Pests and Diseases in Heirloom Rutabaga

Heirloom rutabagas are generally hardy plants, but like all crops, they can be vulnerable to various pests and diseases. Knowing how to identify, prevent, and manage these common issues is essential for maintaining a healthy rutabaga crop and ensuring a successful harvest.

A. Common Pests and How to Control Them

Several insects are attracted to rutabagas, especially since they belong to the Brassica family. Below are some of the most common pests you might encounter and methods for controlling them.

1. Flea Beetles
   • Identification: Flea beetles are small, dark, and shiny with a habit of hopping when disturbed. They chew small holes in the leaves, giving them a “shotgun” appearance.
   • Control Methods:
     • Row Covers: Use floating row covers immediately after planting to keep flea beetles away from young plants.
     • Neem Oil: Spraying neem oil or insecticidal soap on the leaves can help deter flea beetles.
     • Trap Crops: Plant trap crops like radishes nearby to attract flea beetles away from your rutabagas.
2. Cabbage Worms and Cabbage Loopers
   • Identification: Cabbage worms are small, green larvae of white butterflies, while cabbage loopers are green caterpillars with a distinctive looping motion.
   • Control Methods:
     • Handpicking: Regularly check the underside of leaves and remove caterpillars by hand.
     • Bacillus thuringiensis (Bt): Bt is a natural bacterium that targets caterpillars and is safe for other plants and animals.
     • Encourage Beneficial Insects: Ladybugs, lacewings, and parasitic wasps feed on caterpillars, so encourage these beneficial insects by planting companion flowers like marigolds or dill.
3. Aphids
   • Identification: Aphids are tiny, soft-bodied insects that cluster on leaves and stems, sucking sap and weakening the plant.
   • Control Methods:
     • Water Spray: Use a strong spray of water to knock aphids off the plant.
     • Insecticidal Soap: Apply insecticidal soap directly on aphids to control heavy infestations.
     • Natural Predators: Ladybugs and lacewings are natural aphid predators. Planting flowers that attract these beneficial insects can help keep aphid populations down.
4. Root Maggots
   • Identification: Root maggots are small, white larvae that burrow into the roots, causing stunted growth and often leading to root rot.
   • Control Methods:
     • Crop Rotation: Avoid planting rutabagas in the same location year after year to reduce the chances of root maggot infestations.
     • Row Covers: Covering plants with row covers during the early part of the season can prevent adult flies from laying eggs at the base of the plants.
     • Beneficial Nematodes: These microscopic worms, applied to the soil, can help control root maggot populations by parasitizing the larvae.

B. Common Diseases and How to Prevent Them

Rutabagas can be affected by several fungal and bacterial diseases, often spread by soil or water. Here are some common diseases to watch for and methods to prevent and control them.

1. Clubroot
   • Identification: Clubroot causes swollen, distorted roots and can lead to stunted growth and yellowing leaves.
   • Prevention and Control:
     • Crop Rotation: Clubroot spores can survive in the soil for years, so rotate your crops every 3-4 years to avoid reinfection.
     • Lime the Soil: Clubroot thrives in acidic soils, so raising the soil pH to around 7.2 with lime can help reduce the risk of infection.
     • Remove Infected Plants: If you find infected plants, remove them immediately to prevent the spread of spores.
2. Powdery Mildew
   • Identification: Powdery mildew appears as a white, powdery coating on the leaves and stems, which can reduce photosynthesis and weaken the plant.
   • Prevention and Control:
     • Proper Spacing: Ensure adequate spacing between plants to improve air circulation, reducing the likelihood of mildew development.
     • Watering Practices: Water plants at the base to avoid wetting the leaves, as moist foliage encourages mildew.
     • Organic Fungicides: Spraying a solution of diluted milk or baking soda (1 tablespoon per gallon of water) on infected leaves can help control powdery mildew.
3. Downy Mildew
   • Identification: Downy mildew shows up as yellow spots on the upper side of leaves with a fuzzy, grayish mold on the underside.
   • Prevention and Control:
     • Rotate Crops: Like many diseases, downy mildew can persist in the soil, so rotate rutabagas with non-Brassica crops each season.
     • Increase Air Circulation: Planting in well-spaced rows and keeping weeds under control can reduce humidity around the plants.
     • Copper-Based Fungicides: Apply copper-based fungicides if downy mildew appears, following all safety guidelines and waiting periods.
4. Black Rot
   • Identification: Black rot causes yellowing, V-shaped lesions on the leaves and blackening of the vascular tissues. It is spread by bacteria through soil and water.
   • Prevention and Control:
     • Use Disease-Free Seeds: Ensure that the seeds or transplants are certified disease-free to reduce the risk of introducing black rot.
     • Sanitize Tools and Containers: Use clean tools and sanitize containers to avoid spreading bacteria between plants.
     • Avoid Overwatering: Black rot thrives in moist conditions, so water only when necessary and avoid wetting the leaves.

C. Integrated Pest Management for Heirloom Rutabagas

Using an integrated approach to managing pests and diseases can improve the health of your plants and reduce the need for chemical controls. Here are some key principles of IPM that can be applied to growing heirloom rutabagas:

1. Regular Monitoring: Regularly inspect plants for signs of pests and diseases. Early detection allows for more effective control.
2. Cultural Controls: Crop rotation, proper spacing, and using disease-free seeds are effective preventive strategies.
3. Biological Controls: Encourage beneficial insects like ladybugs and lacewings to control aphids and other pests naturally.
4. Chemical Controls: Use organic or chemical controls as a last resort, following all safety guidelines and choosing options that target specific pests or diseases without harming beneficial organisms.

Managing pests and diseases in heirloom rutabaga crops requires a combination of preventive measures, vigilant monitoring, and organic control methods. By staying proactive and using integrated pest management strategies, you can minimize the impact of pests and diseases, protect your plants, and ensure a healthy, bountiful harvest. Following these practices will also contribute to the health of your soil, making future planting easier and more productive.

Storing and Preserving Heirloom Rutabaga

Proper storage and preservation techniques can keep your heirloom rutabagas fresh and ready for use throughout the winter months. Rutabagas are known for their excellent storage qualities, allowing them to last for months when handled correctly. Whether you store them whole, freeze them, or prepare them in various preserved forms, these methods will help you enjoy the harvest long after the growing season has ended.

A. Storing Fresh Rutabagas

Freshly harvested rutabagas can be stored in cool, humid conditions, similar to other root vegetables.

1. Curing: Before storing, let your rutabagas cure for a few days in a cool, shaded, well-ventilated area. Curing allows the skin to toughen slightly, protecting the roots from rot and extending their storage life.
2. Root Cellar Storage: For long-term storage, a root cellar or cool basement is ideal. Place cured rutabagas in a perforated plastic bag or crate to maintain high humidity, around 90–95%. The optimal temperature for storage is between 32°F and 40°F (0°C to 4°C). In these conditions, rutabagas can last for 4 to 6 months.
3. Refrigerator Storage: If you don’t have a root cellar, store rutabagas in the vegetable crisper of your refrigerator. Place them in a plastic bag with small holes for ventilation, and they should keep for about 2 to 3 months.

B. Freezing Rutabagas

Freezing rutabagas is an excellent option if you have a large harvest and limited storage space. Frozen rutabagas are best used in cooked dishes, as freezing changes their texture.

1. Preparation: Peel and cut rutabagas into 1-inch cubes.
2. Blanching: Blanch the cubes by boiling them for 2-3 minutes, then quickly transferring them to an ice-water bath to stop the cooking process. Blanching preserves flavor, color, and nutrients.
3. Drying and Packaging: Drain the cubes well and pat them dry. Place them in freezer-safe bags or containers, removing as much air as possible to prevent freezer burn.
4. Freezing: Label the bags with the date, and store them in the freezer. Frozen rutabagas can last up to 12 months.

C. Pickling Rutabagas

Pickling is another way to preserve rutabagas and add a unique tangy flavor to their earthy taste. Pickled rutabagas are delicious on their own or as a side dish with sandwiches and salads.

1. Preparation: Peel and cut rutabagas into thin slices or small cubes.
2. Brine Preparation: In a saucepan, combine equal parts vinegar and water, and add sugar, salt, and spices (such as mustard seeds, peppercorns, and bay leaves) to taste. Bring the mixture to a boil and simmer for a few minutes.
3. Packing and Pickling: Pack rutabaga pieces into sterilized jars, leaving a little space at the top. Pour the hot brine over the rutabagas, ensuring they’re fully submerged.
4. Sealing and Storing: Seal the jars and let them cool. Store pickled rutabagas in the refrigerator for up to 3 months, or process them in a water bath for 10 minutes if you’d like to store them at room temperature.

D. Canning Rutabagas

Pressure canning is a reliable method to preserve rutabagas for long-term storage without refrigeration. Keep in mind that due to their low acidity, rutabagas require pressure canning for safe preservation.

1. Preparation: Peel and cut rutabagas into 1-inch cubes.
2. Blanching and Packing: Blanch the cubes by boiling them for 2 minutes. Pack the hot rutabaga cubes into sterilized jars, leaving 1-inch headspace.
3. Adding Liquid: Pour boiling water into each jar to cover the rutabagas, maintaining the 1-inch headspace.
4. Pressure Canning: Process the jars in a pressure canner at 10 pounds of pressure for 35 minutes for pints and 40 minutes for quarts (adjusting for altitude as needed).
5. Cooling and Storage: Let the jars cool, check seals, and store in a cool, dark place. Pressure-canned rutabagas can last for 12-18 months.

E. Dehydrating Rutabagas

Dehydrating rutabagas is a space-saving preservation method that works well for stews, soups, and snacks. Dried rutabagas can be rehydrated before use or enjoyed as crunchy chips.

1. Preparation: Peel and slice rutabagas into thin pieces (about 1/4 inch thick) for even drying.
2. Blanching: Blanch the slices for 2-3 minutes in boiling water, then cool them in an ice-water bath.
3. Drying: Arrange the slices in a single layer on dehydrator trays. Set the dehydrator to 125°F (52°C) and dry for 8–12 hours or until the pieces are completely dry and brittle.
4. Storage: Store dried rutabagas in an airtight container in a cool, dark place. They’ll keep for up to a year.

F. Making Rutabaga Puree for Freezing

Rutabaga puree is a versatile option for soups, casseroles, and mashed vegetable dishes. It’s easy to prepare and can be frozen for later use.

1. Preparation: Peel, chop, and boil rutabaga until tender, about 15-20 minutes.
2. Pureeing: Drain and puree the cooked rutabaga in a food processor until smooth.
3. Freezing: Spoon the puree into freezer-safe containers or bags, leaving a small amount of space for expansion. Frozen rutabaga puree will last up to 8 months.

With these methods for storing and preserving heirloom rutabagas, you’ll be able to enjoy the rich, earthy flavors of your homegrown crop year-round. From root cellar storage to pickling and freezing, these techniques will keep your rutabagas fresh and flavorful while allowing you to explore creative ways to use them in your cooking. Mastering these preservation techniques not only helps reduce waste but also ensures that you can savor the rewards of your gardening efforts long after the harvest season is over.

Saving Heirloom Rutabaga Seeds

Saving heirloom rutabaga seeds allows you to maintain a self-sustaining garden and preserve the unique qualities of your preferred variety. Since rutabagas are biennial plants, they require two growing seasons to produce seeds. Although it takes patience, saving rutabaga seeds can be a valuable and rewarding practice that helps preserve plant diversity and heritage varieties.

Step 1: Select Healthy Plants

Seed-saving begins with careful selection. Choose only the healthiest and most robust plants to ensure high-quality seeds. Look for the following traits when selecting plants:

• Disease Resistance: Select plants that remained free of disease throughout the growing season.
• Flavor and Texture: If you’ve sampled a few of your harvested rutabagas, choose those with the most desirable flavor, sweetness, and texture.
• Root Shape and Size: Opt for plants with well-formed, uniform roots that reflect the desirable characteristics of the variety you’re preserving.

Choosing your best plants means you’re working with the strongest genetic material, increasing the likelihood of a successful crop in future plantings.

Step 2: Overwintering Rutabagas

Since heirloom rutabagas are biennial, they need to overwinter before producing seeds. This process can vary depending on your climate:

• In Colder Climates: Rutabagas may not survive freezing winters in the ground. To protect your selected plants, dig them up after the first frost. Trim the foliage back to about 1 inch above the crown to prevent rotting. Store the roots in a cool, damp place, such as a root cellar, or pack them in damp sand or sawdust. The temperature should ideally be around 32–40°F (0–4°C) with high humidity to keep the roots viable for replanting in spring.
• In Mild Climates: In regions where temperatures remain relatively mild, you may be able to leave your rutabagas in the ground. Mulch heavily around the plants to protect them from any unexpected cold snaps. If your winters are mild enough, this will allow the plants to naturally go dormant and re-sprout in spring.

Step 3: Replanting in Spring

Once the threat of frost has passed, replant your overwintered roots. Select a well-drained, sunny location in the garden, as the plants will need full sun to thrive. Space each root at least 24–36 inches apart to allow for ample growth and airflow. This spacing will help the rutabagas grow tall, produce flowers, and develop seed pods without crowding, which can lead to fungal issues.

Step 4: Pollination and Isolation

Rutabagas are part of the Brassica family and cross-pollinate with other plants in this family, like turnips, cabbage, and kohlrabi. To ensure the purity of your heirloom rutabaga seeds, it’s essential to prevent cross-pollination with other Brassica crops. Here are some methods to do so:

• Isolation Distance: Ideally, keep your rutabaga plants isolated by at least 1,500 feet from other Brassica species to prevent cross-pollination by bees and other pollinators.
• Physical Barriers: If isolation distance isn’t feasible, you can use row covers or mesh barriers to separate rutabaga plants from other Brassica crops. Be sure to remove the barriers occasionally to allow pollinators access to the rutabaga flowers.
• Dedicated Garden Space: Consider planting only rutabagas from a single variety in one garden space. This way, you can ensure that the seeds you save will remain true to type.

Allow the plants to flower and produce tall flower stalks with clusters of yellow flowers. These flowers will attract pollinators, which are essential for seed production.

Step 5: Harvesting Seeds

Once the flowering stage is complete, rutabagas will develop seed pods along the flowering stalks. The seed pods will start green but will eventually turn brown and dry out. When the majority of pods have dried and become brittle, it’s time to harvest:

• Check for Dryness: Pods should be fully dry to the touch, but don’t wait too long, as they may begin to split open and release seeds.
• Cutting the Stalks: Carefully cut the seed stalks and place them in a paper bag or cloth sack. Avoid plastic bags, as these can trap moisture and lead to mold growth.
• Indoor Drying: Place the cut stalks in a well-ventilated, dry area for a few days to ensure complete drying. This step helps ensure the seeds won’t mold in storage.

Step 6: Threshing and Cleaning the Seeds

Threshing is the process of separating the seeds from the dried pods. Rutabaga seeds are relatively small, so here’s an easy method for cleaning them:

• Manual Threshing: Gently rub the seed pods between your hands to release the seeds. You can do this over a large sheet or within a shallow container to catch the seeds as they fall.
• Cleaning the Seeds: Use a fine-mesh sieve or screen to separate the seeds from the chaff (dried plant material). Gently blow away any remaining chaff, or use a small fan to remove lightweight debris. Be careful not to blow too hard, as rutabaga seeds are small and may scatter.

Step 7: Storing Heirloom Rutabaga Seeds

Proper storage is essential for maintaining seed viability. Follow these guidelines for best results:

• Dry the Seeds Completely: Ensure that the seeds are completely dry before storing them. Moisture can lead to mold or premature sprouting, which will render the seeds unusable.
• Store in Airtight Containers: Place the seeds in airtight containers like glass jars, sealed paper envelopes, or small seed-saving envelopes. Adding a silica gel packet to the container can help absorb any residual moisture.
• Label and Date: Clearly label each container with the variety name, harvest year, and any additional notes (such as traits you observed). Knowing the harvest year is essential, as rutabaga seeds typically remain viable for 3–5 years if stored in optimal conditions.
• Storage Location: Keep your seeds in a cool, dark, and dry location. A refrigerator or dedicated cool, dry seed-storage area is ideal.

Saving heirloom rutabaga seeds not only ensures a continuous supply for your garden but also helps preserve valuable genetic diversity. By following this careful process, you’ll be able to maintain the unique characteristics of your favorite heirloom varieties and share seeds with other gardeners.

Conclusion

By following this heirloom rutabaga planting guide, you’ll be well-equipped to grow a bountiful harvest of flavorful, nutritious rutabagas. With proper soil preparation, care, and timing, you can enjoy the satisfaction of growing heirloom vegetables and savor the distinctive taste of rutabaga in your favorite dishes. Whether you’re a seasoned gardener or a beginner, planting heirloom rutabaga is a worthwhile endeavor that brings flavor and tradition to your garden and table.

FAQ: Heirloom Rutabaga Planting Guide