Rutabaga is a vegetable that has been known since ancient times. It was widespread in Russia in the last century. But then it was forgotten for several decades. However, currently there is renewed interest in this vegetable. And sufficient diversity among rutabaga varieties makes it possible to make the most of the excellent characteristics of this useful plant.
A useful and high-yielding crop is used for human food and animal feeding. For fresh food - in salads, as well as stewed and fried. Used as a filling for baked goods.A plant intended for food is not allowed to grow to a large size so that the taste does not deteriorate.
Description and features of rutabaga
The birthplace of rutabaga is considered to be Sweden, where cabbage was accidentally crossed with turnips in the 17th century. The fruit is a biennial plant that produces leaves and root fruit in 1 year and flowers and seeds the following year. Defined as belonging to the cabbage family. The leaves can be whole or dissected, with a coating of wax and smooth to the touch. A root vegetable with a massive peel, round or elongated, cone-shaped. The peel is yellow, and the part that protrudes above the ground is burgundy, bronze or green.
The stem reaches a height of up to 1.7 meters, is fragile and branched. In the inflorescences in the form of a brush there are flowers from yellow to orange.
Useful qualities:
- the plant is rich in vitamins and microelements. Includes a large amount of vitamin C, which is very necessary during the period of vitamin deficiency. There are B vitamins, iodine, potassium and fiber;
- low-calorie vegetable (100 grams contains 37 kilocalories). Used for obesity and dieting;
- has a positive effect on the gastrointestinal tract, improving food digestion. Useful for diseases such as diabetes, constipation (you cannot eat during exacerbations of diseases of the digestive system);
- diuretic effect for edema;
- indispensable for vascular diseases (atherosclerosis).
Features of cultivation:
- cold-resistant. Seeds germinate at a temperature of +3 ABOUTC. The plant itself can withstand temperatures down to -6 ABOUTWITH;
- the optimal temperature for growing this crossed vegetable is up to + 20 ABOUTC (at high temperatures the taste of the root vegetable deteriorates);
- grows well in soil rich in organic fertilizers and sufficiently moist. For normal plant development, phosphorus, potassium, boron, and calcium are needed in the soil;
- does not grow well in sandy, rocky and marshy soil;
- the vegetable does not like increased acidity of the soil, as the branching of the root increases.
- seeds are planted in April-May, taking into account the distance between plants of 5 centimeters;
- after planting the seeds, seedlings appear 5-8 days after planting;
- in the northern regions, ready-made seedlings with 5 leaves are planted in the ground;
- the growing season is on average 110 days;
- To prevent putrefactive diseases of the plant, the seeds are subjected to heat treatment (in water +50 ABOUTPlace the seeds for 30 minutes);
- it is necessary to care for the plant, feed it well and periodically loosen it;
- pests: cabbage fly, aphids, flea beetles.
For food consumption, fruits weighing no more than 1 kilogram are grown, since larger ones have a worse taste.
Storage Features:
- in a cool place with a temperature no higher than +4, +5 ABOUTC and humidity not higher than 95%;
- Root vegetables can be sprinkled with sand.
Types of rutabaga by purpose
In Russia, table and fodder rutabaga is grown. Table varieties have a pleasant taste and rich yellow (sometimes white) flesh. Used for food. Feed is used for animal feed. They are more fruitful and unpretentious to climate conditions.
Feed
Forage varieties include: Kuuziku, Hofmanskaya, Vyshegorodskaya, Ruby, Liza and others.
Dining rooms
Table varieties include: Swedish, Krasnoselskaya, Kahalik sinine, Vereiskaya and others.
The best varieties of rutabaga
Kuuziku is a mid-season variety (up to 120 days). The root crop is 10 centimeters long, round-flat in shape. Weight – up to 900 grams. The pulp is dense, white and juicy.
Possesses:
- high yield (up to 8 kilograms per square meter) - large fruits, a lot of nutritious tops;
- perfectly preserved.
Krasnoselskaya rutabaga is an early ripening variety. Ripening time – up to 90 days. The fruit is flat-shaped, green with a purple tint, weighing up to 600 grams. The pulp is yellow in color and has a sugary structure.
The species is predisposed to long-term storage in the autumn-winter period.
For Siberia - since the vegetable loves a cool and fairly humid climate, the conditions of Siberia are favorable for growing this crop. All varieties are suitable for Siberia, but those with white flesh are more often used: Vyshegorodskaya, Hoffmannskaya white, Pomeranian and others.
Rutabaga is a healthy and tasty vegetable. Thanks to new varieties with excellent properties and productivity, many gardeners have once again remembered and loved it.
