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Swede "Russian dessert" (Swedish turnip)
Swede "Russian dessert" (Rutabaga "Russkaya desertnaya").
A very common, ancient, unpretentious, mid-early variety.
The root vegetables are large, weighing 350-500 g. The pulp is hard, juicy, yellow, sweet. Colouring of the peel of the upper part of the root vegetable with anthocyanin pigment.
Value of the variety: cold resistance, excellent taste, high content of vitamins and minerals, resistance to flowering.
Recommended for fresh consumption and long-term winter storage.
Agricultural technology.
Swede (rutabaga) loves loamy soils rich in organic matter with an acidity close to neutral. It works less well on sandy soils.
The culture can be returned to its original place no earlier than after 5-6 years. The best predecessors: peas, beans, cucumbers, onions, tomatoes.
In the fall, it is good to add humus 10 kg/m2, superphosphate and potassium sulfate 30 g/m2 each. In spring, the soil needs to be loosened and 30 g/m2 of ammonium nitrate added.
Usually rutabaga is grown by sowing seeds in the ground on ridges according to a 30 x 3 cm pattern in the first ten days of May.
In regions with cool climates, rutabaga can be grown through seedlings. Sowing of seedlings is carried out 30-35 days before planting in a permanent place. Typically, rutabaga is sown in the same agrotechnical time frame as cabbage and is also planted in the ground at the same time. It is important that during the period of growing seedlings, the temperature in the greenhouse does not fall below +8 ℃.
Short-term temperature drops to +2+3 ℃ or long-term cold snaps to +5...+6 ℃ can cause bolting of plants in open ground. At a temperature of +20…+22 ℃, seedlings appear on the 5-6th day.
Rutabaga is a cold-resistant plant, seedlings begin to appear at a temperature of +3 ℃, but all vital processes are slowed down. Rutabaga seedlings tolerate short-term frosts down to -6 ℃, but after this many plants do not produce root crops and go into flowering. Favourable temperature for the growth of leaves and roots is +15+18 ℃. Optimal soil temperature is +15℃.
Swedish turnip is a moisture-loving plant and does not tolerate air drought. Therefore, regular, but not excessive watering is important. The soil in the garden should be moderately moist. In the initial period, moist soil ensures deeper penetration of the root system into the ground and intensive growth of leaves and roots. Watering a month before harvesting helps to increase the mass of the root crop, improves its taste, and makes the pulp juicy and tender.
Swede responds positively to feeding. The first must be done a week after germination: ammonium nitrate - 20 g, superphosphate - 10 g, potassium sulfate - 15 g per 10 liters of water.
The next two should be done at intervals of 3 weeks with the addition of a complex of microelements. A balanced diet helps increase the content of proteins, carbohydrates and ascorbic acid in root vegetables.
Regular weeding, loosening, compliance with watering and nutrition regimes allow you to get a high yield of high marketability.
Selectively, rutabaga can be harvested when root crops with a diameter of 10 cm are formed. Final harvesting is carried out after 100-120 days, counting from mass shoots (approximately in mid-late September). A normally formed rutabaga root weighs from 500 to 1000 g.
Harvesting is carried out before the onset of frost. Root crops caught in frost are poorly stored.
Root vegetables are pulled out, cleared of soil, leaves are cut off and dried in air for 2-3 hours. Stored in the cellar, in boxes.
Plastic bags are not suitable for storage, as they create high humidity, and root crops quickly begin to sprout.
For storage, well-developed root crops are selected, without mechanical damage or signs of disease. In typical cellar conditions, rutabaga is stored well until spring, without losing its nutritional and dietary properties.
Swedish turnip, Swede, Rutabaga. Bot.: syn.: Brassica napus L. convar. napobrassica.
A very common, ancient, unpretentious, mid-early variety.
The root vegetables are large, weighing 350-500 g. The pulp is hard, juicy, yellow, sweet. Colouring of the peel of the upper part of the root vegetable with anthocyanin pigment.
Value of the variety: cold resistance, excellent taste, high content of vitamins and minerals, resistance to flowering.
Recommended for fresh consumption and long-term winter storage.
Agricultural technology.
Swede (rutabaga) loves loamy soils rich in organic matter with an acidity close to neutral. It works less well on sandy soils.
The culture can be returned to its original place no earlier than after 5-6 years. The best predecessors: peas, beans, cucumbers, onions, tomatoes.
In the fall, it is good to add humus 10 kg/m2, superphosphate and potassium sulfate 30 g/m2 each. In spring, the soil needs to be loosened and 30 g/m2 of ammonium nitrate added.
Usually rutabaga is grown by sowing seeds in the ground on ridges according to a 30 x 3 cm pattern in the first ten days of May.
In regions with cool climates, rutabaga can be grown through seedlings. Sowing of seedlings is carried out 30-35 days before planting in a permanent place. Typically, rutabaga is sown in the same agrotechnical time frame as cabbage and is also planted in the ground at the same time. It is important that during the period of growing seedlings, the temperature in the greenhouse does not fall below +8 ℃.
Short-term temperature drops to +2+3 ℃ or long-term cold snaps to +5...+6 ℃ can cause bolting of plants in open ground. At a temperature of +20…+22 ℃, seedlings appear on the 5-6th day.
Rutabaga is a cold-resistant plant, seedlings begin to appear at a temperature of +3 ℃, but all vital processes are slowed down. Rutabaga seedlings tolerate short-term frosts down to -6 ℃, but after this many plants do not produce root crops and go into flowering. Favourable temperature for the growth of leaves and roots is +15+18 ℃. Optimal soil temperature is +15℃.
Swedish turnip is a moisture-loving plant and does not tolerate air drought. Therefore, regular, but not excessive watering is important. The soil in the garden should be moderately moist. In the initial period, moist soil ensures deeper penetration of the root system into the ground and intensive growth of leaves and roots. Watering a month before harvesting helps to increase the mass of the root crop, improves its taste, and makes the pulp juicy and tender.
Swede responds positively to feeding. The first must be done a week after germination: ammonium nitrate - 20 g, superphosphate - 10 g, potassium sulfate - 15 g per 10 liters of water.
The next two should be done at intervals of 3 weeks with the addition of a complex of microelements. A balanced diet helps increase the content of proteins, carbohydrates and ascorbic acid in root vegetables.
Regular weeding, loosening, compliance with watering and nutrition regimes allow you to get a high yield of high marketability.
Selectively, rutabaga can be harvested when root crops with a diameter of 10 cm are formed. Final harvesting is carried out after 100-120 days, counting from mass shoots (approximately in mid-late September). A normally formed rutabaga root weighs from 500 to 1000 g.
Harvesting is carried out before the onset of frost. Root crops caught in frost are poorly stored.
Root vegetables are pulled out, cleared of soil, leaves are cut off and dried in air for 2-3 hours. Stored in the cellar, in boxes.
Plastic bags are not suitable for storage, as they create high humidity, and root crops quickly begin to sprout.
For storage, well-developed root crops are selected, without mechanical damage or signs of disease. In typical cellar conditions, rutabaga is stored well until spring, without losing its nutritional and dietary properties.
Swedish turnip, Swede, Rutabaga. Bot.: syn.: Brassica napus L. convar. napobrassica.
