Swedes are a cool-weather crop which thrive in the cool, damp climate of Scotland. They can tolerate frost making them a great late autumn, comfort crop which can be harvested right into winter.
Low in calories, swedes are good sources of dietary fibre, vitamins, and minerals like vitamin C and E, potassium, and calcium. Despite its sweet taste, it has only half the calories of a sweet potato!
If you would like to add swedes to your growing repertoire, seeds can be sown in late summer for a late autumn harvest, or in early spring for an early autumn harvest.
The swede may have got its name because it was sent as a gift to Scotland by the King of Sweden about 300 years ago.
Soil Preparation
Choose a well-draining, sunny site in the garden or allotment that is rich in organic matter so a site that was previously manured is ideal. Swedes prefer a slightly acidic to neutral pH (around 6.0 to 7.5).
Sowing Seeds
Sow swede seeds directly into the prepared soil, about 2.5cm (1in) deep. Space the seeds about 15-20cm (6-8in) apart, in rows that are around 30-40cm (12-18in) apart.
Thinning Seedlings
Once the seedlings have grown a few inches tall, thin them to leave about 20-30cm (8-12in) of space between plants. This will allow enough room for the swedes to develop properly.
Care and Maintenance
Keep the soil consistently moist, especially during dry periods so the swedes do not split. Applying a layer of mulch around the plants helps retain soil moisture and suppress weeds.
Harvesting
Swedes take about 3 to 4 months to mature. They are usually ready for harvest when they have reached a good size, usually around 10cm (4in) in diameter.
Gently pull, or use a digging fork, to lift the swedes from the ground, and brush off the soil. Leave them unwashed until needed to keep them fresh for longer.
Although they will survive a frosting, harvest before the first hard frost for the best taste quality, or cover the ground with fleece or straw if you want to leave them in the ground until the end of the year.
Storage
Swedes can be stored for several weeks in a cool, dry, dark place after removing the tops.
Cooking
There are more ways to eat a swede than just boiling them! Fry sliced swede with onion, garlic, turmeric, and cumin as a tasty side dish.
Try peeling, slicing, lightly boiling, then layering in an overproof dish with garlic, mustard, cream, and cheese, before baking in the oven, or check out Dina Watt’s recipe in issue 20 for Swede Gnocchi.
What is the difference between a turnip and a swede?
In Scotland, what is often called a turnip is actually a swede, or rutabaga in North America. This can sometimes lead to confusion, as in other parts of the world, turnip refers to a different root vegetable. The term swede is more commonly used here to describe the larger, yellow-fleshed root vegetable.
Turnips and swedes (rutabagas) are both root vegetables, but they have distinct differences in terms of appearance and taste:
Appearance:
Turnips are usually smaller in size with white or cream-coloured skin and a purple or reddish top. The flesh of a turnip is white and can sometimes have a slightly bitter taste.
Swedes are larger than turnips and have yellow or tan skin with a purple or reddish top. The flesh of a swede is yellow-orange and tends to be sweeter than that of turnips.
Taste and Texture:
Turnips have a sharper, slightly bitter taste, especially when eaten raw. Cooked turnips have a softer texture and a milder flavour.
Swedes have a sweeter taste compared to turnips, both when raw and cooked. They have a denser and firmer texture which makes them particularly suitable for mashing, roasting, and adding to stews. They are also commonly used in traditional dishes like haggis, neeps, and tatties.
