American Purple Top Rutabaga

American Purple Top Rutabaga is a classic and flavorful root vegetable with a vibrant purple top and creamy yellow flesh. Delicious for roasting, mashing, or adding to soups and stews, American Purple Top Rutabaga is yellow after cooking while turnips are white. Also delicious raw in salads and slaws. This variety is cold-hardy and a reliable producer of large, round 3-5 inch diameter roots. The plant thrives in cool-season climates and offers high yields, making it a reliable and productive crop for gardeners looking to grow hearty, nutrient-packed vegetables. The rutabagas are not only delicious, but they also boast a mild, slightly sweet flavor with a touch of earthiness, providing a delightful twist on traditional root vegetables. With its easy-to-grow nature, American Purple Top Rutabaga is an excellent choice for beginner and experienced gardeners alike, as it requires minimal care while offering a rewarding harvest. This versatile vegetable stores well, allowing you to enjoy its rich flavor well into the winter months, making it a valuable addition to your homegrown produce collection. Rutabaga is high in Thiamin, Vitamin B6, and Calcium.

Also Known As: American Purple-Top Swede, Purple-Top Rutabaga, Purple Top Turnip, White Turnip, Purple Rutabaga, Swede, Brassica Napus, Yellow Turnip, Root Vegetable, White Rutabaga, Swedish Turnip, Wax Turnip, Neep.

Plant Name:	Rutabaga, American Purple Top
Latin Name:	Brassica napa brassica
Days to Germinate:	4-9
Days to Harvest:	85
Plant Height:	1 - 2 Feet
Spread:	12 - 18 Inches
Growth Habit:	Root
USDA Zones:	2-11
Lifespan:	Annual
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Heirloom, Open-Pollinated
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2025

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.

Planting Instructions:

Soil Preparation:

Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.

Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.

Form rows of soil beds 4-6 inches high and at least 18 inches apart. This formation of ridges will help with drainage.

Planting:

Plant rutabaga in the spring as soon as the soil can be worked, about 2-4 weeks before the last expected frost date and the soil has warmed to about 45F. For fall crops, direct sow seeds or transplant seedlings outdoors 8-12 weeks before the first average frost date. In climates with mild winters, rutabaga can be planted all year. To plant, make holes 1/2 inch deep and spaced 6-8 inches apart down the rows of raised beds. Rutabaga can also be planted in pairs down wider rows. Plant 1-3 seeds per hole, planting 2-3 seeds if choosing to thin to the strongest plant. When thinning, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting.

Planting Depth:	1/2 inch
Within-Row Spacing:	6-8 inches
Between-Row Spacing:	18-24 inches

Care During the Season:

Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once a week. If there is no rainfall, water 2-3 times a week. Sandy soils may need to be watered more often than heavy clay soils.

Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots.

Fertilizing: Once seedlings are established, 2-4 weeks after planting, you may optionally apply 2 tablespoons of a complete fertilizer around each hole, or 1-2 pounds per 100 square feet, without letting the fertilizer touch the plants. Water plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.

Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.

Harvesting:

Rutabagas are ready to harvest in late fall, about 90 to 120 days after planting, when the roots have reached their full size and the plant tops begin to yellow. The best time to harvest is after the first few light frosts, as the cold weather can improve the flavor of the roots, making them sweeter and less bitter. To harvest, gently dig around the roots with a spade or garden fork, being careful not to damage the bulb. The rutabaga should feel firm to the touch and be about the size of a softball or larger, depending on the variety. Once harvested, rutabagas can be stored in a cool, dry place, ideally in a root cellar or cool basement, where they can last for several months. If you’re harvesting for immediate use, you can also trim off the tops and use the roots in a variety of dishes, such as mashes, roasts, or soups. If left in the ground too long, rutabagas can become woody, so it's best to harvest them before they reach this stage.