Rutabaga : Wilhelmsburg
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
Soil PH: 6.0-7.0, Ideal 6.3-6.8
Rutabaga likes a heavy rich soil that is not too high in nitrogen, but contains lots of potassium. They are so sensitive to boron deficiency that they can almost be used as a test for it. If it is deficient the center of the root may rot.
Compost (N), 2 inch(es), in top 6in of soil, 1 time
Lime (Calcium), 5 pound(s) per 100 sq. ft., in top 6in of soil, 1 time
Rutabagas prefer a fairly neutral soil (6.0-7.0), so add ground dolomitic limestone to adjust pH if necessary. The quantity needed will vary according to the pH, but 5 pounds per 100 square feet is a typical application.