Historic heirloom variety from Germany is large and white with green tops
(German Green Top) Historic old rutabaga variety that has been the preferred market type in Northern Europe for many years. Roots are large and white-skinned, with the top of the root being an unusual green. The crisp golden flesh is fine-textured, free of bitterness or coarse fiber. Ours is a selection of Wilhelmsburger Hartmann, from 1935, and was originally bred in Germany.Brassicaceae Brassica napobrassica
A rutabaga is a biennial cross between a cabbage and a turnip and is bigger, sweeter and denser, with yellow or orange flesh. It is mostly eaten cooked, but is quite good raw too.
- Ease of Growing
- Grown as
- Days to Maturity
- 90-100 (Spring/Summer), 90-100 (Fall/Winter)
- Growing Habit
- Spring, Fall
- Growing Season
- Cultivar Type
- Growing Conditions
- Cold, Cool
Rutabaga needs a sunny site with fertile, well drained soil.
- Outdoor Growing Temp
- 40°F - 75°F
- Min Outdoor Soil Temp
Rutabaga germinates well in cold soil.
- Start Indoors
- Start Outdoors
- Sun: min. 6 hours daily (Cold, Cool)
The best roots are produced by rapid continuous growth, so keep the soil evenly moist. Lack of water can produce tough, hot roots.
Low nitrogen. Moderate potassium. Moderate phosphorous.
Rutabaga isn't a very hungry plant.
- Tolerates light frost, Tolerates hard frost
- Small Gardens?
- Attracts beneficial insects?
- Fruit Size
- Plant Height
- Plant Diameter
- Hardiness Zone
- Disease Resistance
- Taste Profile
Sweet and really fine flavored.