Large, smooth, globe-shaped roots with deep purplish-red tops above ground and light yellow below. Sweet, fine-grained yellow flesh turns bright orange when cooked.
Rutabagas were the standard root crop in Europe before the potato arrived on the scene in the 16th century. American Purple Top Rutabaga has been around since the 1920s. It produces huge yellow roots 4-6" in diameter that are globe shaped with purple shoulders. The flesh is yellow, sweet and finely grained. It turns orange when cooked.
Rutabagas like cool weather and grow best in well-worked, well-drained soil rich in organic matter. Add aged compost to planting beds in advance of sowing. Remove soil lumps and rocks which could cause roots to split or become malformed. Add aged compost to planting beds before planting and as a side dressing at midseason. Rutabagas prefer a soil pH of 5.5 to 6.5.
An excellent storage variety. If stored properly can last 4-6 months.
American Purple Top Rutabaga
Days to Maturity
Direct sow after last frost date
*filled by weight