Swede 'Wilhelmsburger' Organic

The Swede 'Wilhelmsburger' is a classic variety of swede, known for its excellent flavour, smooth texture, and robust growth. a selection of Wilhelmsburger Hartmann (from 1935) it was originally bred in Germany as a culinary Swede and takes its name from the Wilhelmsburg region, where it was cultivated and refined to produce consistent, high-quality roots. It is particularly suited to temperate climates, making it a popular choice in northern Europe and other cool regions where swedes thrive.

Historically, swedes, also called rutabagas, emerged in the 17th century as a cross between turnips and cabbage. Their hardiness and ability to grow in poor soils made them a staple in diets across Europe, particularly during harsh winters. 'Wilhelmsburger' stands out as a refined cultivar developed for improved taste, texture, and storage qualities. Its roots are typically rounded with a have a smooth skin. The creamy yellow flesh is firm, tender and free from any bitterness. It boasts a mild, sweet flavour when cooked making it an excellent choice for soups, stews, mashes, or even roasted vegetables.

One of the easiest vegetables to grow, this variety is prized for its resistance to bolting and ability to withstand frosts, traits that have made it a favourite among gardeners and farmers alike. Its robust growth habit and high yields make it reliable, even in challenging conditions. 'Wilhelmsburger' also stores exceptionally well, a critical factor for those relying on it as a winter staple. In the local markets of Germany and throughout Europe 'Wilhelmsburger' remains a popular choice today, appreciated for its heritage and versatility.
Whether grown on small-scale farms or in backyard gardens, this variety continues to deliver on its reputation for flavour and durability. It is a testament to the importance of traditional, well-bred crops in maintaining food security and culinary diversity.

• Awarded the RHS Award of Garden Merit
  Swede 'Wilhelmsburger' has been awarded the Royal Horticultural Society’s Award of Garden Merit (AGM) for reliability and performance. A key indicator that this variety is worth growing in your garden.
• Certified Organic Seed.
  This seed has been organically produced. The seed has been harvested from plants that have themselves been grown to recognised organic standards, without the use of chemicals. No treatments, artificial pesticides, herbicides or fertilisers have been used, either before or after harvest and the seed is supplied in its natural state.

Swede is one of the easiest vegetables to grow and well-suited to the novice gardener. All you have to do is sprinkle some seeds in late spring or early summer, thin a few weeks later and then lift the large, globular roots as you need them from autumn until spring. This frost-tolerant, hardy plant thrives in moist soil. It crops over a long period of time and can be left in the ground through winter. Few other crops are quite so straightforward.
Swedes, also known as Rutabaga is a cross between cabbage and turnip (the name is an abbreviation of ‘Swedish turnip’), the flesh is more yellow and the flavour both milder and sweeter. There are other differences – the plants are hardier, the yields are greater and the growing period is longer.

Prepare the site:
Swedes are brassicas and like other members of the family need a firm, non-acid soil which has reasonable drainage. Pick a sunny spot and dig in autumn. Like most brassicas they do not like an acid soil so add lime to the soil if necessary. In spring spread a general fertilizer; well-rotted manure is perfect if you get it. Prepare the seed bed a week later, treading down and raking the surface.

Sowing: Mid-spring to early summer (April to July)
Dig rows 1cm (½ in) deep and sow seed very thinly then cover with soil. Rows should be 37cm (15in) apart.
Germinates between 12 and 30°C (53 to 86°F) Expected germination time: 6 to 10 days

Cultivation:
Thin out the crop as soon as the seedlings are large enough to handle. Do this in stages until the plants are 9in (23cm) apart.
Keep the soil hoed and remember to water in dry weather – failure to do so will result in smaller and woodier roots. Rain following a dry spell can cause roots to split.

Harvesting: Sowing to harvest 20 to 24 weeks
Begin lifting as soon as the roots are large enough to use there is no need to wait until they reach their maximum size, use when they upwards of 'billiard ball' size. Harvest is usually from early autumn - November to February, but can extend from mid September to the end of March. Do not hesitate to smell the roots, the stronger the scent, the stronger is the flavour of the vegetable.
You can leave them in the soil and lift with a fork as required until spring, but it may be more convenient to lift and store them indoors in December for later use.
The storage technique is to twist off the leaves and place the roots between layers of dry peat or sand in a stout box. They will store in a cool shed or refrigerator for several months. Blanched rutabaga can be frozen for up to a month.

Culinary Uses:
Because of its fresh sweet taste, swede is great for eating raw in salads and coleslaw. They are particularly good when teamed with other root vegetables in soups, stews and casseroles. You can also harvest the leafy "tops" and treat as cabbage.
Roasting will concentrate the swede's flavour, whereas boiling will dilute it. Cut swede into chunks or cubes, according to preference, and cook until tender. Baking at 200°C will take around 30 to 45 minutes, boiling will take 10 to 20 minutes.
In Scotland, rutabagas and potatoes are boiled and mashed separately to produce "tatties and neeps" ("tatties" being the Scots word for potatoes), traditionally served with the Scottish national dish of haggis as the main course of a Burns supper. Neeps may also be mashed with potatoes to make clapshot. Regional variations include the addition of onions to clapshot in Orkney. Neeps are also extensively used in soups and stews. In Yorkshire and Lincolnshire, swedes are often mashed together with carrots as part of the traditional Sunday roast.

Remember: Rotate your crops!
Planting brassicas, of any kinds, in the same ground more often than once every four years runs the risk of club root infestation and once you have it, the ground is useless for up to a decade. Don't take needless chances, even with "catch crops" of radishes.

Confusing Etymology!
"Rutabaga" (from dialectal Swedish "rotabagge", root ram) is the common American English term for the plant, while "swede" (Swede) is the preferred term used in much of England, Wales, Australia and New Zealand. In the U.S., the plant is also known as "Swedish turnip" or "yellow turnip", while in Ireland and Atlantic Canada, where turnips are relatively unknown, it is called turnip.
In Scots, it is either "tumshie" or "neep", and the turnip (Brassica rapa var. rapa) instead is called a "white turnip". Scots will refer to both types by the generic term "neep" (a contraction of the archaic pronunciation "turneep"). Some will also refer to both types as just "turnip". Scottish people refer to only large roots as turnips.
In North-East England, turnips and swedes/rutabagas are colloquially called "snadgies". They should not be confused with the large beet known as a mangelwurzel!

Origin:
Some claim the vegetable is native to Sweden, but others think it was introduced to Sweden, possibly from Finland or Siberia, in the early 17th century. It was an important nutritional source for many Finno-Ugric tribes before the introduction of potatoes. From Sweden, it reached Scotland, and from there it spread to the rest of Great Britain and to North America.
Prior to pumpkins being readily available in the UK and Ireland, swedes/rutabagas were hollowed out and carved with faces to make lanterns for Halloween. Often called "jack o'lanterns", or "tumshie lanterns" in Scotland, they were the ancient symbol of a damned soul.

During World War II swedes were often used as filler in "mixed fruit" jams in Britain.
In continental Europe, it acquired a bad reputation during World War I, when it became a food of last resort. In the German Steckrübenwinter (rutabaga winter) of 1916–17, large parts of the population were kept alive on a diet consisting of rutabagas and little else, after grain and potato crop failures had combined with wartime effects. After the war, most people were so tired of rutabagas that they came to be considered "famine food," and they have retained this reputation to the present day. As a consequence, they are rarely planted in Germany.

Dates for your diary:
The International Rutabaga Curling Championship annually takes place at the Ithaca, NY, farmer's market while the town of Cumberland, Wisconsin, U.S., celebrates a "Rutabaga Festival" each year, always the weekend preceding Labor Day Weekend.