Swedes, also known as rutabaga, originated from a cross between cabbage and turnips.

Traditional swedes belong to the Brassica Napus family. They have an incredibly smooth texture and mild flavour. Swedes are grown best in rich, deeply dug soil. These tubers are usually harvested in autumn to early winter.

Swedes are rich in vitamin C, fibre and potassium. Each part of a swede can be consumed, the roots can be prepared in a variety of ways, and the leaves are consumed as a leafy vegetable.

The skin can be peeled before cooking, and the vegetable can be boiled, mashed, roasted, or used in stews and soups. It is a popular ingredient in traditional dishes in Northern Europe, such as the Scottish dish “neeps and tatties” (mashed turnips and potatoes).

In some parts, the roots and tops are also used as livestock feed.