My third column on edible plants that I don’t actually grow myself is about one that I do not loathe, as I do celeriac, nor love, as I do sweetcorn. It is the swede, a root vegetable I would describe as “fine”.
Also known as neeps or rutabaga, swedes are hardy vegetables, related to the turnip and part of the brassica family. For a fairly low-maintenance crop, they can yield an impressive harvest that tastes fairly sweet and is very nutritious. I would wager that they are in for an influencer-driven rebrand sometime soon.
Late spring to early summer – around now – is a good time to sow swede seeds. Any earlier and they are liable to bolt (run to seed). Since the weather is kinder at this point in the season, their seeds can go straight into the ground as long as your soil has been mulched well with compost and is fine enough to receive seeds sown directly. If, like me, you prefer the control of using modular trays, plant them out as soon as they’re large enough to handle, as they develop a tap root, which won’t respond kindly to the disturbance if planted out any later.
Swedes grow to about the size of a grapefruit, so be mindful of the spacing whether you’re planting out or thinning out directly sown seedlings. Around 20cm apart should give them enough room to grow. You can let them swell larger if you choose a variety that doesn’t become woody.
Watering your swede plants generously in the early stages and through dry periods is key to ensuring they fill out nicely. This is especially important in hot temperatures, which can stress the plant and affect its growth and quality, and potentially cause bolting. Shade netting is a helpful intervention in the event of a heatwave. As with all your brassicas, mesh covers are a good idea to protect against cabbage white butterflies and pecking pigeons.
Swedes take about six months to go from seed to harvest, which is the primary reason I don’t bother growing them – they’d be occupying a prime, sunny spot more deserving of a crop I prefer.
Like other members of the brassica family, the entire swede plant is edible at any stage of its growth. Fully grown swedes can stand in the ground well into winter, but covering them before the weather turns bitterly cold is advisable. If, like me, your soil is fairly sodden through the colder months, you are better off lifting your swedes and storing them.
Peel away their thick, waxy skin and you can roast, boil, mash, fry or fritter your swede. And unlike the nefarious celeriac, they will make soups thicker and sweeter.
