The Ruby Swede is a dark purple-skinned swede with creamy, yellow flesh bred for extra sweetness. It stores well and has an excellent resistance to powdery mildew. An excellent addition to an allotment, Ruby Swedes are easy to grow and exceptionally winter hardy.
|Germination||7 - 14 Days|
|Sowing Method||Direct to Ground|
|Days to Maturity||180 Days|
|Greenhouse / Polytunnel||Optional for Early Crop|
|Recommended Soil pH||7.0-8.0|
Also known as rutabagas (Swedish turnips), swedes are delicious root vegetables that can be mashed, boiled, or roasted for different flavours. Their winter hardiness makes them an excellent choice for our cooler climes. The colour of the flesh deepens during cooking, and it’s outstanding flavour make this an excellent choice cooked alone, with carrot, or in any number of recipes. Resistant to powdery mildew, Ruby Swede is an AGM winner that will last you through the winter.
Sow seeds thinly in pre-watered, shallow rows spaced 40cm (16”) between rows. Lightly cover with soil. The seeds should germinate within a week to 10 days. When large enough to handle, thin out the seedlings until they are about 25cm (10”) apart. Keep soil moist until seedlings are established. Plants should reach maturity 6 months after planting.
Swedes are a brassica and are very prone to club root, so make sure that your soil is not too acidic. The ideal pH is between 7.0 and 7.4. Best results are usually achieved from a May sowing.
Swedes are a long-term crop and will take up to 6 months to mature. Keep the soil moist and weed free throughout. (Lack of water can lead to cracking, corky growth, and a bitter taste.)
Mulch before the onset of cold weather.
Swedes are ready to eat once they’re large enough to use, but they’ll taste sweeter if you wait until the first frost or two of the season. Since they’re exceptionally winter hardy, they can be left in the ground until needed.