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{{Short description|Root vegetable in the Brassica family}}
{{About||the Drosophila gene|Rutabaga (gene)|similar vegetables also called "turnip"|Turnip (terminology)}}
{{Use dmy dates|date=April 2023}}
{{Infobox Cultivar
| name = Rutabaga or Swede
| image = Rutabaga, variety nadmorska.JPG
| image_caption = Rutabaga or Swede
| species = ''[[Brassica napus]]''
| group = Napobrassica Group
| origin =
}}
'''Rutabaga''' ({{IPAc-en|ˌ|r|uː|t|ə|ˈ|b|eɪ|ɡ|ə}}; North American English) or '''swede''' (British English and some Commonwealth English) is a [[root vegetable]], a form of '''''Brassica napus''''' (which also includes [[rapeseed]]). Other names include '''Swedish turnip''', '''neep''' ([[Scots language|Scots]]), and '''turnip''' ([[Scottish English|Scottish]] and Canadian English, [[Hiberno-English|Irish English]], [[Cornish English]] and [[Manx English]], as well as some dialects of [[English language in Northern England|English in Northern England]] and [[Australian English]]). However, elsewhere, the name ''turnip'' usually refers to the related [[white turnip]].
The species ''B. napus'' [[Triangle of U|originated]] as a hybrid between the [[cabbage]] (''B. oleracea'') and the turnip (''B. rapa''). Rutabaga roots are eaten as human food in various ways, and the leaves can be eaten as a [[leaf vegetable]]. The roots and tops are also used for livestock, [[Livestock feed|fed directly]] in the winter or [[Forage|foraged]] in the field during the other seasons. Scotland, Northern and Western England, Wales, the [[Isle of Man]], and Ireland had a tradition of carving the roots into [[Jack-o'-lantern]]s at [[Halloween]].
==Etymology==
[[File:Swede - rutabaga - veggiegroup.jpg|thumb|Harvested roots]]
[[File:Bedegille.JPG|thumb|Harvested roots waiting to be prepared]]
Rutabaga has many national and regional names. ''Rutabaga'' is the common North American term for the plant. This comes from the [[Swedish language|Swedish]] dialectal word {{Lang|sv|rotabagge}},<ref>[http://www.oed.com/view/Entry/169165 "rutabaga, n."] {{Webarchive|url=https://web.archive.org/web/20200313164536/https://www.oed.com/start;jsessionid=57487F4B047905AC3B4576ADA4FE14ED?authRejection=true&url=%2Fview%2FEntry%2F169165 |date=13 March 2020 }} OED Online. Oxford University Press, September 2015. Retrieved 7 December 2015.</ref> from {{Langx|sv|rot|4=[[root]]|links=no|label=none}} + {{Langx|sv|bagge|4=lump, bunch|links=no|label=none}}.<ref>[https://runeberg.org/varaord/0381.html Våra ord: rotabagge] {{Webarchive|url=https://web.archive.org/web/20180302225329/http://runeberg.org/varaord/0381.html |date=2 March 2018 }}(Swedish) Linked 2 March 2018</ref> In the U.S., the plant is also known as ''Swedish turnip'' or ''yellow turnip''.<ref>McLaughlin, Chris. ''The Complete Idiot's Guide to Heirloom Vegetables''. Penguin, 2010. {{ISBN|9781101441831}}. p. 208.</ref><ref>Lindsay, Anne. ''Anne Lindsay's Smart Cooking''. John Wiley & Sons, 2008. {{ISBN|9780470157114}}. p. 174</ref>
The term ''swede'' (from "Swedish turnip") is used in many [[Commonwealth Nations]], including much of the [[United Kingdom]], [[Australia]], and [[New Zealand]]. The name ''turnip'' is also used in parts of Northern and Midland England, the [[West Country]] (particularly [[Cornwall]]), [[Ireland]], the [[Isle of Man]], and Canada. In [[Wales]], according to region, it is variously known as {{lang|cy|meipen}}, {{lang|cy|rwden}}, or {{lang|cy|erfinen}} in [[Welsh language|Welsh]],<ref>{{Cite web|url=http://geiriaduracademi.org/|title=Geiriadur yr Academi {{!}} The Welsh Academy English-Welsh Dictionary Online|website=geiriaduracademi.org|language=cy|access-date=16 March 2018|archive-date=24 February 2018|archive-url=https://web.archive.org/web/20180224033151/http://geiriaduracademi.org/|url-status=live}}</ref> and as ''swede'' or ''turnip'' in English.
In [[Scotland]], it is known as ''turnip'', ''tumshie'' (also used as a pejorative term for a foolish or stupid person), or ''neep'' (from [[Old English language|Old English]] ''{{Lang|ang|næp}}'', Latin ''{{Lang|la|napus}}'').<ref name="CSD">''The Concise Scots Dictionary'', Mairi Robinson (editor) (1985)</ref> Some areas of south-east Scotland, such as Berwickshire and Roxburghshire, still use the term ''baigie'', possibly a derivative of the Swedish dialectal word ''{{Lang|sv|rotabagge}}''.<ref>[http://www.dsl.ac.uk/entry/snd/baggie_n4 Dictionary of the Scots Language: baigie] {{Webarchive|url=https://web.archive.org/web/20180303050411/http://www.dsl.ac.uk/entry/snd/baggie_n4 |date=3 March 2018 }}" Relinked 2 March 2018.</ref> The term ''turnip'' is also used for the [[turnip|white turnip]] (''Brassica rapa'' ssp ''rapa'').<ref name="CSD"/><ref name="Chambers">Chambers English Dictionary (Chambers 1988), {{ISBN|1-85296-000-0}}</ref>
Some will also refer to both swede and (white) turnip as just ''turnip'' (this word is also derived from {{Lang|ang|næp}}).<ref name="Chambers"/> In north-east England, turnips and swedes are colloquially called ''snannies'' ''snadgers'', ''snaggers'' (archaic) or ''narkies''.<ref>Rana, M. K. ''Vegetable Crop Science''. CRC Press, 2017. Chapter 47. {{ISBN|9781351648875}}.</ref> Rutabaga is also known as ''moot'' in the Isle of Man and the [[Manx language]] word for turnip is {{Lang|gv|napin}}.<ref name="wiki1.sch.im">{{cite web|url= https://wiki1.sch.im/wiki/pages/m905Q3/TURNIP_LANTERNS_(hop_tu_naa).html|title= Photo|website= wiki1.sch.im|access-date= 20 October 2017|archive-date= 1 November 2018|archive-url= https://web.archive.org/web/20181101015656/https://wiki1.sch.im/wiki/pages/m905Q3/TURNIP_LANTERNS_(hop_tu_naa).html|url-status= dead}}</ref>{{failed verification|date=June 2025}}
==History==
[[File:Steckrübe.jpg|thumb|Longitudinal section of a root]]
The first known printed reference to the rutabaga comes from the Swiss botanist [[Gaspard Bauhin]] in 1620, where he notes that it was growing wild in Sweden. It is often considered to have originated in [[Scandinavia]], [[Finland]] or [[Russia]].<ref name="Hawkes">Hawkes, Alex D. 1968. ''A World of Vegetable Cookery.'' New York: Simon and Schuster.</ref> According to the [[Natural Resources Institute Finland]] (now Luke), rutabaga or {{Lang|fi|lanttu}} was most likely bred on more than one occasion in Northern Europe around the 16th century. Studies by its research institute have shown that {{Lang|fi|lanttu}} was developed independently in Finland and Sweden from turnip and cabbage in connection with seed cultivation.<ref>{{Cite web |title=Geenit valottavat vanhaa viljelykulttuuria |url=https://portal.mtt.fi/portal/page/portal/www/Tietopaketit/Monimuotoisuus/Geenivarat/Geenivarojen%20merkitys/Geenit%20kertovat%20viljelykulttuurista |url-status=dead |archive-url=https://web.archive.org/web/20201026181042/https://portal.mtt.fi/portal/page/portal/www/Tietopaketit/Monimuotoisuus/Geenivarat/Geenivarojen%20merkitys/Geenit%20kertovat%20viljelykulttuurista |archive-date=2020-10-26 |access-date=2024-01-01 |website=[[Natural Resources Institute Finland]] |language=fi}}</ref> There are contradictory accounts of how rutabaga arrived in England. Some sources say it arrived in England from Germany, while other accounts support Swedish origins. According to [[Sir John Sinclair, 1st Baronet|John Sinclair]], the root vegetable arrived in England from Germany around 1750.<ref>{{Cite journal| issn = 0002-1482| volume = 23| issue = 4| pages = 286–288| last = Harvey| first = Nigel| title = The Coming of the Swede to Great Britain: An Obscure Chapter in Farming History| journal = Agricultural History| date = 1949| jstor = 3740589}}</ref> Rutabaga arrived in [[Scotland]] by way of Sweden around 1781.<ref>{{Cite OED|Swede}}</ref>
An article in ''[[The Gardeners' Chronicle]]'' suggests that the rutabaga was introduced more widely to England in 1790. Introduction to [[North America]] came in the early 19th century with reports of rutabaga crops in [[Illinois]] as early as 1817.<ref name="Sturtevant">Sturtevant, E. L. 1919. [https://books.google.com/books?id=6_XiAAAAMAAJ&pg=PA105 ''Sturtevant's Notes on Edible Plants.''] {{Webarchive|url=https://web.archive.org/web/20230417084131/https://books.google.com/books?id=6_XiAAAAMAAJ&pg=PA105 |date=17 April 2023 }} Albany, NY: J. B. Lyon Company, p. 105.</ref> In 1835, a rutabaga fodder crop was recommended to New York farmers in the Genesee River valley.<ref>James Houghton (1835) [https://babel.hathitrust.org/cgi/pt?id=uc1.b3102420&view=1up&seq=19 The Culture of Ruta Baga] {{Webarchive|url=https://web.archive.org/web/20200716074322/https://babel.hathitrust.org/cgi/pt?id=uc1.b3102420&view=1up&seq=19 |date=16 July 2020 }}, [[Genesee Farmer]] via [[HathiTrust]]</ref>
Rutabaga was considered a [[Famine food|food of last resort]] in both Germany and France due to its association with food shortages in [[World War I]] and [[World War II]]. Boiled stew with rutabaga and water as the only ingredients ([[Steckrübeneintopf]]) was a typical food in Germany during the famines and food shortages of World War I caused by the [[Blockade of Germany (1914–1919)|Allied blockade]] (the {{Lang|de|Steckrübenwinter}} or [[Turnip Winter]] of 1916–17) and between 1945 and 1949. As a result, many older Germans had unhappy memories of this food.<ref>{{citation|url=https://talkingfoodmagazine.co.uk/back-to-our-roots/|title=Back to our Roots|date=7 February 2019|publisher=Talking Food magazine|access-date=5 February 2020|archive-date=12 August 2020|archive-url=https://web.archive.org/web/20200812233839/https://talkingfoodmagazine.co.uk/back-to-our-roots/|url-status=dead}}</ref>
===Botanical history===
Rutabaga has a complex [[Taxonomy (biology)|taxonomic]] history. The earliest account comes from the Swiss botanist [[Gaspard Bauhin]], who wrote about it in his 1620 ''Prodromus''.<ref name="Sturtevant" /> ''Brassica napobrassica'' was first validly published by [[Carl Linnaeus]] in his 1753 work ''[[Species Plantarum]]'' as a [[variety (botany)|variety]] of ''[[Brassica oleracea|B. oleracea]]'': ''B. oleracea'' var. ''napobrassica''.<ref name="IPNI1">{{IPNI|id=60452368-2|accessdate=30 October 2009}}</ref> It has since been moved to other taxa as a variety, [[subspecies]], or elevated to species rank. In 1768, a Scottish botanist promoted Linnaeus' variety to species rank as ''Brassica napobrassica'' in ''[[The Gardeners Dictionary]]''.<ref name="IPNI2">{{IPNI |taxon=Brassica napobrassica |id=72249-3|accessdate=30 October 2009}}</ref>
Rutabaga has a [[chromosome number]] of 2''n'' = 38. It originated from a cross between [[turnip]] (''[[Turnip|Brassica rapa]]'') and ''[[Brassica oleracea]]''. The resulting cross doubled its chromosomes, becoming an [[Allotetraploid#Allopolyploidy|allopolyploid]]. This relationship was first published by [[Woo Jang-choon]] in 1935 and is known as the [[Triangle of U]].<ref name="Dixon 2007">Dixon, G.R. 2007. ''Vegetable Brassicas and Related Crucifers.'' CABI: Oxfordshire, UK. pp. 6–36.</ref>
==Cuisine==
{{More citations needed section|date=August 2018}}
=== Europe ===
==== Netherlands ====
In the Netherlands, rutabaga is traditionally served boiled and mashed. Adding mashed [[potatoes]] (and, in some recipes, similarly mashed vegetables or fruits) makes {{Lang|nl|[[stamppot]]}} 'mash pot', a dish often served alongside smoked sausage. Similar dishes are known in the southern low countries, down to and including Brussels, as [[stoemp]].
[[File:A haggis serving.JPG|thumb|[[Haggis]] served with neeps and [[tatties]]]]
==== Poland ====
During the difficult days of World War II, rutabaga and rutabaga juice were an important part of the local diet, and were consumed in large quantities.<ref>{{cite web |last1=Przybylak |first1=Karol |title=Brukiew. Kiedyś codzienna, dzisiaj odświętna |url=https://biokurier.pl/jedzenie/brukiew-kiedys-codzienna-dzisiaj-odswietna/ |website=Biokurier.pl |date=24 March 2010 |access-date=5 September 2022 |archive-date=5 September 2022 |archive-url=https://web.archive.org/web/20220905142001/https://biokurier.pl/jedzenie/brukiew-kiedys-codzienna-dzisiaj-odswietna/ |url-status=live }}</ref>
==== Scandinavia ====
===== Sweden and Norway =====
[[File:Food mashed turnips.JPG|thumb|{{Lang|sv|Rotmos}} served with sausage]]
In Sweden and Norway, rutabaga is cooked with [[potato]] and sometimes [[carrot]], and mashed with [[butter]] and either stock or, occasionally, [[milk]] or [[cream]], to create a puree called {{lang|sv|rotmos}} (Swedish, literally 'root mash') or {{lang|no|kålrabistappe}} (Norwegian). [[Onion]] is occasionally added. In Norway, {{lang|no|kålrabistappe}} is an obligatory accompaniment to many festive dishes, including {{lang|no|[[smalahove]]}}, {{lang|no|[[pinnekjøtt]]}}, {{lang|no|[[raspeball]]}} and salted [[herring]]. In Sweden, {{lang|sv|rotmos}} is often eaten together with cured and boiled [[ham hock]], accompanied by [[Mustard (condiment)|mustard]]. This classic Swedish dish is called {{lang|sv|[[fläsklägg med rotmos]]}}.
===== Finland =====
[[File:Lanttulaatikko.jpg|thumb|{{Lang|fi|[[Lanttulaatikko]]}}]]
Finns eat and cook rutabaga in a variety of ways. Rutabaga is the major ingredient in the popular Christmas dish ''[[lanttulaatikko]]'' (rutabaga casserole), one of the three main casseroles served during Finnish Christmas, alongside the potato and carrot casseroles.
Uncooked and thinly [[Julienning|julienned]] rutabaga is often served as a side dish salad in school and workplace lunches. [[Raisin]]s or canned [[pineapple]] in light syrup are often added to the rutabaga salad. Sometimes, thinly sliced raw [[carrot]]s are mixed with rutabaga.
Finns use rutabaga in most dishes that call for a root vegetable. Many Finnish soup bases consist of potatoes, carrots, and rutabagas.
Finnish cuisine also roasts, bakes, boils, and grills rutabagas. Oven-baked root vegetables are another home-cooking classic in Finland: rutabaga, carrots, beetroots, and potatoes are roasted in the oven with salt and oil. [[Karelian hot pot]] ({{Lang|fi|karjalanpaisti}}) is a popular slow-cooking stew with root vegetables and meat cooked for a long time in a Dutch oven.
Finnish supermarkets sell alternative [[potato chips]] made from root vegetables, such as rutabagas, beetroots and carrots.
Rutabagas are also an ingredient in {{Lang|fi|lanttukukko}} (rutabaga-{{Lang|fi|kukko}}, a traditional [[Savonian people|Savonian]] and [[Karelians|Karelian]] dish).
==== United Kingdom ====
===== England =====
In England, swede is boiled with carrots and mashed or pureed with butter and ground pepper. The flavoured cooking water is often retained for soup or as an addition to gravy. Swede is also a component of the popular condiment [[Branston Pickle]]. The swede is also one of the four traditional ingredients of the [[pasty]] originating in [[Cornish cuisine|Cornwall]].
===== Scotland =====
In Scotland, separately boiled and mashed, swede (''neeps'') and potatoes are served as "neeps and {{Lang|sco|[[tatties]]}}" ({{Lang|sco|tatties}} being the [[Scots language|Scots]] word for potatoes), in a traditional [[Burns supper]], together with the main course of [[haggis]] (the Scottish national dish). Neeps mashed with potatoes are called [[clapshot]]. Roughly equal quantities of neeps and tatties are boiled in salted water and mashed with butter. Seasoning can be augmented with black pepper. Onions are never used. Regionally, neeps are a common ingredient in soups and stews.
===== Wales =====
Swede is an essential vegetable component of the traditional Welsh lamb broth called [[cawl]]. A mash produced using just potato and swede is known as {{lang|cy|ponsh maip}} in the North-East of the country,<ref>{{Cite web |title=BBC – Geirfa'r gogledd ddwyrain |url=https://www.bbc.co.uk/cymru/cymraeg/safle/tafodiaith/tudalen/tafodiaith_gogleddddwyrain.shtml |access-date=16 March 2018 |website=www.bbc.co.uk |language=cy |archive-date=10 August 2018 |archive-url=https://web.archive.org/web/20180810120732/http://www.bbc.co.uk/cymru/cymraeg/safle/tafodiaith/tudalen/tafodiaith_gogleddddwyrain.shtml |url-status=live }}</ref> as {{lang|cy|mwtrin}} on the Llyn peninsula and as {{lang|cy|stwnsh rwden}} in other parts.<ref>{{Cite web |title=Amser Bwyd |url=https://amgueddfa.cymru/casgliadau/amser-bwyd/?id=21 |access-date=16 March 2018 |website=Amgueddfa Cymru |language=cy |archive-date=24 February 2018 |archive-url=https://web.archive.org/web/20180224173219/https://amgueddfa.cymru/casgliadau/amser-bwyd/?id=21 |url-status=live }}</ref>
=== Outside Europe ===
==== Australia ====
In Australia, swedes are used as a flavour enhancer in casseroles, stews, and soups.
==== Canada ====
In Canada, they are considered winter vegetables, as, along with similar vegetables, they can be kept in a cold area or cellar for several months. They are primarily used as a side dish. They are also used as filler in foods such as [[mincemeat]] and [[Christmas cake]]. In Newfoundland, it is served with [[Jiggs dinner]].
==== New Zealand ====
In New Zealand, they are more commonly available in winter but can be easily purchased for much of the year. It is thought they best grow in [[Southland Region|Southland]],<ref>{{cite web | url=https://www.vegetables.co.nz/vegetables-a-z/swedes/ | title=Swedes – Tuwīti tānapu | access-date=24 September 2022 | archive-date=24 September 2022 | archive-url=https://web.archive.org/web/20220924101126/https://www.vegetables.co.nz/vegetables-a-z/swedes/ | url-status=live }}</ref> where the winters are colder. They are usually served mashed with butter but are often added to other dishes like [[Casserole|casseroles]] or bakes.{{Citation needed|date=December 2022}}
==== United States ====
In the US, rutabagas are not widely eaten but may be found as part of [[stew]]s or [[casserole]]s, served mashed with carrots, or baked in a [[pasty]]. They are sometimes included in the [[New England boiled dinner]].
==Phytochemistry==
{{nutritional value
| name= Rutabaga, raw
| kJ=157
| protein=1.08 g
| fat=0.16 g
| carbs=8.62 g
| fiber=2.3 g
| sugars=4.46 g
| calcium_mg=43
| iron_mg=0.44
| magnesium_mg=20
| phosphorus_mg=53
| potassium_mg=305
| zinc_mg=0.24
| manganese_mg=0.131
| vitC_mg=25
| thiamin_mg=0.09
| riboflavin_mg=0.04
| niacin_mg=0.7
| pantothenic_mg=0.16
| vitB6_mg=0.1
| folate_ug=21
| source_usda = 1
| note=[https://fdc.nal.usda.gov/food-details/168454/nutrients Link to USDA Database entry]
}}
Rutabaga and other cyanoglucoside-containing foods (including [[Cassava#Processing and toxity|cassava]], [[maize]] (corn), [[bamboo shoot]]s, [[sweet potato]]es, and [[lima bean]]s) release [[cyanide]], which is subsequently detoxified into [[thiocyanate]]. Thiocyanate inhibits [[thyroid]] [[iodide]] transport and, at high doses, competes with iodide in the organification process within thyroid tissue. [[Goitre]]s may develop when there is a dietary imbalance of thiocyanate-containing food in excess of iodine consumption, and these compounds can contribute to [[hypothyroidism]].<ref>{{cite journal |last1=Olsson |first1=K. |last2=Jeppsson |first2=L. |year=1984 |title=Undesirable glucosinolates in ''Brassica'' vegetables |journal=Acta Hort. |volume=163 |issue=163|pages=83–84|doi=10.17660/ActaHortic.1984.163.9 }}</ref><ref name="Jones 1998">{{cite journal |last1=Jones |first1=D.A. |year=1998 |title=Why are so many food plants cyanogenic? |journal=Phytochemistry |volume=47 |issue=2|pages=155–162 |doi=10.1016/s0031-9422(97)00425-1 |pmid=9431670|bibcode=1998PChem..47..155J }}</ref><ref>Delange F, Iteke FB, Ermans AM. ''Nutritional factors involved in the goitrogenic action of cassava''. Ottawa: International Development Research Centre, 1982.</ref><ref>Braverman LE, Utiger RD. ''Werner and Ingbar's The Thyroid: A Fundamental and Clinical Text, 6th Edition'' 1991. J.B. Lippincott Company, Philadelphia, Pennsylvania, pp. 371–2.</ref> Yet, there have been no reports of ill effects in humans from the consumption of [[glucosinolate]]s from normal amounts of ''Brassica'' vegetables.{{Citation needed|date=August 2018}} Glucosinolate content in ''Brassica'' vegetables is around one percent of dry matter. These compounds also cause the bitter taste of rutabaga.<ref>{{cite journal | last1 = Verkerk | first1 = R. | last2 = Schreiner | first2 = M. | last3 = Krumbein | first3 = A. | last4 = Ciska | first4 = E. | last5 = Holst | first5 = B. | last6 = Rowland | first6 = I. | last7 = De Schrijver | first7 = R. | last8 = Hansen | first8 = M. | last9 = Gerhäuser | first9 = C. | last10 = Mithen | first10 = R. | last11 = Dekker | first11 = M. | year = 2009 | title = Glucosinolates in ''Brassica'' vegetables: The influence of the food supply chain on intake, bioavailability and human health | journal = Mol. Nutr. Food Res. | volume = 53 | pages = S219–S265 | doi=10.1002/mnfr.200800065| pmid = 19035553 | doi-access = free }}</ref>
As with watercress, mustard greens, turnip, broccoli, and horseradish, human perception of bitterness in rutabaga is governed by a [[gene]] affecting the [[TAS2R38|TAS2R]] bitter receptor, which detects the glucosinolates in rutabaga. Sensitive individuals with the genotype PAV/PAV ([[supertaster]]s) find rutabaga twice as bitter as insensitive subjects (AVI/AVI). The difference for the mixed type (PAV/AVI) is insignificant for rutabaga.<ref>{{cite journal |last1=Sandell |first1=Mari A. |last2=Breslin |first2=Paul A.S. |title=Variability in a taste-receptor gene determines whether we taste toxins in food |journal=Current Biology |volume=16 |issue=18|pages=R792-4 |doi=10.1016/j.cub.2006.08.049 |pmid=16979544|year=2006 |s2cid=17133799 |doi-access=free |bibcode=2006CBio...16.R792S }}</ref> As a result, sensitive individuals may find some rutabagas too bitter to eat.
Other chemical compounds that contribute to flavour and odour include glucocheirolin, glucobrassicanapin, glucoberteroin, gluconapoleiferin, and glucoerysolin.<ref>Harborne, J. B., Baxter, H., and Moss, J. P. 1999. [https://books.google.com/books?id=VCITWqQS_6MC ''Phytochemical Dictionary: A Handbook of Bioactive Compounds from Plants''] {{Webarchive|url=https://web.archive.org/web/20230417084146/https://books.google.com/books?id=VCITWqQS_6MC |date=17 April 2023 }}. Philadelphia, PA: Taylor and Francis, Inc.</ref> Several [[phytoalexin]]s that aid in defence against [[plant pathogen]]s have also been isolated from the rutabaga, including three novel phytoalexins that were reported in 2004.<ref>{{cite journal |last1=Pedras |first1=M. S. C. |last2=Montaut |first2=S. |last3=Suchy |first3=M. |year=2004 |title=Phytoalexins from the crucifer rutabaga: structures, syntheses, biosyntheses, and antifungal activity |journal=J. Org. Chem. |volume=69 |issue=13 |pages=4471–4476 |doi=10.1021/jo049648a|pmid=15202903 }}</ref>
Rutabaga contains significant amounts of [[vitamin C]]: 100 g contains 25 mg, 30% of the daily recommended dose.<ref>{{cite web |url=http://www.healthaliciousness.com/vegetables/rutabaga.php |title=Rutabagas |publisher=Healthaliciousness.com |access-date=15 September 2012 |archive-date=23 September 2012 |archive-url=https://web.archive.org/web/20120923054351/http://www.healthaliciousness.com/vegetables/rutabaga.php |url-status=live }}</ref>
==Other uses==
===Livestock===
The roots and tops of "swedes" came into use as a forage crop in the early nineteenth century, used as winter feed for [[livestock]]. They may be fed directly (chopped or from a [[Chute (gravity)|hopper]]), or animals may be allowed to forage the plants directly in the field.<ref>{{cite web|url=http://www.sruc.ac.uk/directory_record/3190/swedes_and_turnips|title=Swedes and Turnips – SRUC|author=SRUC|work=sruc.ac.uk|access-date=9 November 2013|archive-date=31 December 2019|archive-url=https://web.archive.org/web/20191231172905/https://www.sruc.ac.uk/directory_record/3190/swedes_and_turnips|url-status=dead}}</ref>
===Halloween===
[[File:Traditional Irish halloween Jack-o'-lantern.jpg|thumb|upright|alt=photograph|A traditional Irish Halloween turnip (rutabaga) lantern on display in the [[Museum of Country Life]], Ireland]]
People in Northern England, West England, Ireland, and Scotland have long carved turnips and often use them as lanterns to ward off harmful spirits.<ref name=URE>{{cite web |url=http://www.uwm.edu/~barnold/lectures/holloween.html |title=Bettina Arnold – Halloween Lecture: Halloween Customs in the Celtic World |access-date=16 October 2007 |last=Arnold |first=Bettina |date=31 October 2001 |publisher=Center for Celtic Studies |work=Halloween [[Inaugural]] Celebration |___location=[[University of Wisconsin–Milwaukee]] |archive-date=27 October 2007 |archive-url=https://web.archive.org/web/20071027173736/http://www.uwm.edu/~barnold/lectures/holloween.html |url-status=dead }}</ref> In the Middle Ages, rowdy bands of children roamed the streets in masks carrying carved turnips known in Scotland as "tumshie heads".<ref>Rogers, Nicholas (2002). "Festive Rights: Halloween in the British Isles". ''Halloween: From Pagan Ritual to Party Night''. pp. 43, 48. Oxford University Press.</ref><ref name="bannatyne">[[Lesley Bannatyne|Bannatyne, Lesley Pratt]] (1998). ''[https://books.google.com/books?id=rNAXt9jLXWwC&dq=guising+SAMHAIN&pg=PA44 Forerunners to Halloween] {{Webarchive|url=https://web.archive.org/web/20221113014407/https://books.google.com/books?id=rNAXt9jLXWwC&pg=PA44&dq=guising+SAMHAIN |date=13 November 2022 }}''. Pelican Publishing Company. {{ISBN|1-56554-346-7}} p. 44</ref> In modern times, turnips are often carved to look as sinister and threatening as possible and are put in the window or on the doorstep of a house on [[Halloween]] to ward off evil spirits.<ref>"[http://news.bbc.co.uk/1/hi/magazine/4385812.stm Pumpkins Passions] {{Webarchive|url=https://web.archive.org/web/20081123111815/http://news.bbc.co.uk/1/hi/magazine/4385812.stm |date=23 November 2008 }}", ''BBC'', 31 October 2005. Retrieved on 19 October 2006. "[http://news.bbc.co.uk/1/hi/northern_ireland/4383216.stm Turnip battles with pumpkin for Hallowe'en] {{Webarchive|url=https://web.archive.org/web/20081109062717/http://news.bbc.co.uk/1/hi/northern_ireland/4383216.stm |date=9 November 2008 }}", [[BBC News]], 28 October 2005. Retrieved 23 September 2007.</ref><ref>{{cite web|url=http://edinburghnews.scotsman.com/scotland/Get-traditional-with-a-turnip.5772328.jp |title=Get traditional with a turnip this year - Top stories - Scotsman.com |publisher=Edinburghnews.scotsman.com |date=28 October 2009 |access-date=15 September 2012}}</ref>
Since [[pumpkins]] became readily available in Europe in the 1980s, they have taken over this role to a large extent.<ref name="Baxter">{{citation |author=Baxter, I. A., Schröder, M. J. A., and Bower, J. A. |year=1999 |title=The influence of socio-economic background on perceptions of vegetables among Scottish primary school children |journal=Food Quality and Preference |volume=10 |issue=4–5 |pages=261–272 |doi=10.1016/S0950-3293(98)00042-1 }}</ref> In the Isle of Man, turnip lanterns are still carved at [[Hop-tu-Naa]] (Manx equivalent of Halloween), lit with a candle or electric torch, and carried from house to house by some children, with the accompanying Hop tu Naa song; hoping for money or treats of food.<ref name="wiki1.sch.im"/><ref>{{Cite web|url=https://www.manx.net/isle-of-man-news/595/hop-tu-naa-celebrations-at-cregneash|title=Hop Tu Naa Celebrations at Cregneash – Isle of Man News {{!}} Manx.net|last=Telecom|first=Manx|website=www.manx.net|language=en|access-date=16 March 2018|archive-date=1 October 2017|archive-url=https://web.archive.org/web/20171001074839/https://www.manx.net/isle-of-man-news/595/hop-tu-naa-celebrations-at-cregneash|url-status=live}}</ref><ref>{{Cite news|url=https://www.bbc.co.uk/news/world-europe-isle-of-man-15337057|title=The Manx festival of Hop-tu-Naa|date=24 October 2011|work=BBC News|access-date=16 March 2018|language=en-GB|archive-date=2 December 2017|archive-url=https://web.archive.org/web/20171202032014/http://www.bbc.co.uk/news/world-europe-isle-of-man-15337057|url-status=live}}</ref> The smell of burning turnip is an evocative part of the event.
===Festivals===
A local farmers' market in the town of [[Ithaca, New York|Ithaca]], New York, organizes what it calls the [[International Rutabaga Curling Championship]] annually on the last day of the market season.<ref>{{cite web |url=http://www.rutabagacurl.com/ |title=The International Rutabaga Curl – Ithaca Farmers Market – Ithaca NY |publisher=Rutabagacurl.com |date=17 December 2011 |access-date=15 September 2012 |archive-date=8 March 2018 |archive-url=https://web.archive.org/web/20180308164501/http://rutabagacurl.com/ |url-status=live }}</ref> The villages of [[Askov, Minnesota]], and [[Cumberland, Wisconsin]], both hold annual rutabaga festivals in August.<ref>{{cite web|url=http://www.cumberland-wisconsin.com/pages/RutabagaFestivalParade|title=Rutabaga Festival Parade – Cumberland Chamber of Commerce, WI|website=www.cumberland-wisconsin.com|access-date=18 November 2018|archive-date=29 December 2019|archive-url=https://web.archive.org/web/20191229143636/http://www.cumberland-wisconsin.com/pages/RutabagaFestivalParade|url-status=live}}</ref><ref>{{cite web|url=http://askovrutabagafestival.com/|title=Askov Rutabaga Festival & Fair: A Community Event -|website=Askov Rutabaga Festival & Fair: A Community Event|access-date=7 June 2019|archive-date=18 November 2015|archive-url=https://web.archive.org/web/20151118171829/http://askovrutabagafestival.com/|url-status=live}}</ref>
==See also==
* [[List of vegetables]]
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==References==
{{Reflist|30em}}
==External links==
{{Commons category|Brassica napus subsp. rapifera}}
{{Wiktionary|rutabaga|swede|neep}}
* [https://hort.purdue.edu/newcrop/afcm/rutabaga.html Alternative Field Crops Manual: Rutabaga]—Center for New Crops & Plant Products, [[Purdue University]]
* Smillie, Susan. [https://www.theguardian.com/lifeandstyle/wordofmouth/2010/jan/25/neeps-swede-or-turnip "Are 'neeps' swedes or turnips?"], ''[[The Guardian]]'', 25 January 2010.
{{Brassica}}
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[[Category:Brassica]]
[[Category:
[[Category:Leaf vegetables]]
[[Category:
[[Category:Botanical taxa named by Carl Linnaeus]]
[[Category:Root vegetables]]
[[Category:Thanksgiving food]]
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