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Swede "Wilhelmsburger" (Swedish turnip)
Brassica napus L. var. napobrassica
1.89€
Ex Tax: 1.55€
Ex Tax: 1.55€
Rutabaga "Wilhelmsburger" (Swedish turnip).
The variety is medium early (90-110 days), high-yielding, amazingly suitable for long-term storage.
The root crop is round-elongated, up to 10 cm long and 8-15 cm in diameter, weighing 350-600 g. The colour in the upper part (about 2/3) is light green, and in the lower part, it is yellow.
The flesh is creamy yellow, juicy and firm. The taste qualities are excellent. Well adapted to growing in cold climates.
The closest competitor of the rutabaga of the table variety "Krasnoselskaya".
Sowing: in early May, with seeds in the ground to a depth of 1.5 cm according to the scheme 5x45 cm. The best soils are light loams, slightly acidic soils rich in humus.
When sowing, observe crop rotation. The optimum temperature for growth and development is +15+18°C.
Care: thinning at intervals of 15-20 cm, watering, loosening row spacing.
Harvest: end of August - beginning of September, cutting off tops.
1,0 g = 300-350 seeds.
The variety is medium early (90-110 days), high-yielding, amazingly suitable for long-term storage.
The root crop is round-elongated, up to 10 cm long and 8-15 cm in diameter, weighing 350-600 g. The colour in the upper part (about 2/3) is light green, and in the lower part, it is yellow.
The flesh is creamy yellow, juicy and firm. The taste qualities are excellent. Well adapted to growing in cold climates.
The closest competitor of the rutabaga of the table variety "Krasnoselskaya".
Sowing: in early May, with seeds in the ground to a depth of 1.5 cm according to the scheme 5x45 cm. The best soils are light loams, slightly acidic soils rich in humus.
When sowing, observe crop rotation. The optimum temperature for growth and development is +15+18°C.
Care: thinning at intervals of 15-20 cm, watering, loosening row spacing.
Harvest: end of August - beginning of September, cutting off tops.
1,0 g = 300-350 seeds.
Rutabaga, Swedish turnip. Bot.: Brassica rapa L. var. rapa.
* Rutabaga soup.
Cut the rutabagas into slices, put them together with the peeled potatoes in the meat broth and cook until tender. Fill with sour cream.
3 rutabaga, 6 potatoes, 3 litres of broth, sour cream - to taste.
* Milk soup with swede.
Wash the rutabagas, put them in a saucepan with cold water, bring to a boil, remove, finely chop and put them back in a saucepan with boiling water. Pour buckwheat, and add finely chopped raw potatoes and butter. Salt. When the swede is almost cooked, pour in the milk and cook until tender.
3 rutabagas, 4 cups of water, 6 cups of milk, 1/2 cup of buckwheat, 5 potatoes, 100 g of butter, and salt to taste.
* Rutabagas with meat.
Put the meat in boiling water and cook until half cooked, adding bay leaves, roots and onions. Prepared turnips and potatoes cut into small cubes and together with chopped cubes of meat, marjoram, caraway seeds and salt, dipped into strained broth. Boil in a sealed container. At the end of cooking, add flour diluted with cold water. Sprinkle with chopped parsley before serving.
500 g of pork or lamb, 1.5 l of water, 1 bay leaf, 5 roots, 2 onions, 750 g of swede, 500 g of potatoes, 1 teaspoon of marjoram, 1/2 teaspoon of cumin, 1 tbsp. a spoonful of flour, salt, and chopped parsley - to taste.
