Purple Top Rutabaga

Brassica napus var. napobrassica

Seeds per pack ~ 200

Germination: 95%  (Packed for 2026)

Origins and History
The Purple Top Rutabaga (Brassica napus var. napobrassica) is a classic heirloom root crop believed to have originated in Scandinavia or Russia during the late Middle Ages, emerging as a natural cross between a cabbage (Brassica oleracea) and a turnip (Brassica rapa). This hybridization produced a hardier, sweeter root vegetable well suited to cooler climates. By the 17th century, rutabagas were documented in Sweden, where they were called “rotabagge,” meaning “root bag.” The Purple Top variety became particularly popular in northern Europe and later in North America for its storage qualities and cold tolerance, making it a staple of fall and winter diets.

Appearance and Characteristics
The Purple Top Rutabaga is easily recognized by its smooth, round to slightly elongated root, which develops a distinctive two-toned coloration: a creamy yellow base with a purple crown that extends from the exposed portion above the soil line. The interior flesh is yellow, dense, and fine-grained with a mild, slightly sweet, and earthy flavor that deepens after frost exposure. Plants typically grow 12–18 inches tall, with blue-green, waxy leaves resembling those of cabbage.

Culinary Uses
This heirloom rutabaga is valued for its versatility in the kitchen. It can be roasted, mashed, or pureed much like potatoes, and its natural sweetness enhances soups, stews, and casseroles. In Scandinavian cuisine, rutabagas are often paired with butter and cream or mashed with carrots as a traditional side dish. The greens are also edible when young and tender, offering a flavorful and nutritious addition to soups or sautés.

Growing Tips
Purple Top Rutabaga thrives in cool climates and is best suited for USDA Hardiness Zones 3–9. It prefers full sun and well-drained, fertile soil with a pH between 6.0 and 7.0. Seeds should be sown directly outdoors ½ inch deep and spaced 2–3 inches apart in rows 12–18 inches apart. Because rutabagas grow best in cool weather, they are typically planted in early spring for a summer harvest in northern zones or in mid- to late summer for a fall harvest in warmer regions. Consistent moisture and thinning of seedlings encourage uniform roots.

Harvesting Guidance
Rutabagas are ready for harvest about 90–100 days after sowing, when roots reach 3–5 inches in diameter. The flavor improves after a light frost, which enhances their natural sugars. Harvest by loosening the soil gently and lifting the roots, taking care not to bruise them. Remove the tops, leaving about 1 inch of stem to prevent moisture loss. Store cleaned roots in a cool, humid environment (32–40°F) where they can keep for several months, making them an ideal long-term storage crop for winter meals.