Swedes
Introduction
Swedes are quite easy to grow and full of goodness, but are relatively slow growing compared to their close relative turnips. The advantage of growing swedes rather than turnips is that they have a milder and sweeter taste, and that they stand well on the vegetable patch throughout autumn and winter.
Swedes are generally always cooked. They can be used in the same way as potatoes and parsnips, for example roasting, baking, or mashing, and for ingredients in soups and casseroles.
Planting
- Sow outdoors in rows
- Planting depth 1 cm or half an inch
- Thin seedlings to 15 cm or 6 inches apart
- Rows spaced 30 cm or 12 inches apart
Harvesting
- Swedes can be left on the vegetable patch and harvested as required
- Alternatively, pick with the roots intact, twist off the leaves, and store in a box of dry earth or sand
(inside)
(outside)
(fresh)
(stored)
= jar, 
= freeze, 
= store
Varieties
Different parts of the UK use the names for turnips and swedes differently. For the purpose of this page:
- Swedes are yellow fleshed roots that take 5-6 months to mature, have yellow to red skin, and are frost hardy, enabling them to stand in winter on the vegetable bed and be harvested as required
It appears part of the reason for the different use of names is that swedes are actually a type of turnip - originally a cross between a turnip and wild cabbage. Swedes are sometimes called turnips, rutabaga, and neeps.
The easy way for a gardener to organise their growing and discover gardening ideas.
Growing
Swedes thrive in cool, moist summers, and should be picked when young for the best flavour and texture. In hot dry summers, there is tendency for plants to bolt, and if the soil dries out this can make the roots bitter and woody.
Swedes are sown directly into the soil after the weather warms in the spring. For a successful harvest, the soil needs to be kept moist, which can be a challenge on light sandy soils. Space the thinned seedlings about 15 centimetres or 6 inches apart. The first swedes will be available to harvest in September, and can be left standing, and picked as required, until January.
Swedes should be picked when young for the best flavour and texture, at the size of a tennis ball.