Laurentian Rutabaga Seeds

This Canadian heirloom was developed by the McGill University in 1912 at their research station in St-Anne-de-Bellevue, Québec. Laurentian rutabaga has become recognized as one of the best rutabaga for northern climates.

The smooth and uniform globe-shaped roots have a deep purple colour on the top half of the plant and creamy yellow skin below. Laurentian rutabaga grows to 4-6 inches large and weigh up to 1 lb. The pale yellow flesh has refined taste with a potato-like texture.

Laurentian rutabaga roots last longer in storage and are larger and sweeter than the American Purple Top variety. Harvesting late in the fall will increase the sweetness of the roots, as they can resist temperatures as cold as -10°C!

- Latin Name: Brassica napus
- Life Cycle: Biennial, usually grown as an annual
- Days to Maturity: 95
- Canada Hardiness Zone: 8-9
- Planting Depth: 5 mm - 1 cm
- Plant Spacing: 15-20 cm
- Row Spacing: 60-75 cm

GROWING INSTRUCTIONS

Rutabaga is a sweet root crop that thrives in cool seasons and seems to be an unfortunately overlooked Thanksgiving side dish. The golden root, with its smooth green foliage, is often confused with the white fleshed turnip. The two vegetables are cultivated similarly, rutabaga taking slightly longer to mature.

Ahead of planting, prepare a bed mixed with compost. The soil should be light and well-drained. Choose a site that gets full sun. Direct sow in late-spring/early summer. The warm soil will speed up germination and the rutabaga will be ready for harvest before heavy frosts set in.

Plant seeds 5 cm apart, about 1 cm deep. Keep rows spaced 35-45 cm.Thin sprouts to 20 cm apart as soon as possible. Don’t let the roots get overcrowded. Mulch and apply fertilizer after the plants have been thinned and weeded. Rutabagas should get 2-4 cm of water/week. Receiving enough water will be crucial when the roots start to size up.

The roots will be most tender at 5-8 cm in diameter. They will taste the best at 10-12 cm wide. The greens can be eaten, preferably when young, tender and full of nutrition.

To store the roots, cut foliage down to nubs. Lightly wash, let dry and refrigerate for up to 4 months. Wash well and peel before cooking or consuming raw. Enjoy rutabagas in soups or salads, diced and steamed, mashed or baked - all good options to get the best taste and texture.

Believe it or not, in the past, rutabagas have been used as a medium for carving jack-o-lanterns. Tap into the flavour, nutrition and versatility of this root and grow your own this year!

QUICK FACTS

 - Rutabaga grows wild in Northern Europe and was first bred for cultivation in the 1500s.

- Rutabagas are considered winter vegetables, as they can be kept in a cold area or cellar for several months.

- These rutabaga seeds will remain viable for 4 years if stored in a cool, dark place, ideally between 4 and 10⁰C. After that, the germination rate may start to go down.