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Rutabagas are a cool-season crop and grow best at temperatures between 40–60°F. These conditions support optimal root development.
Rutabagas thrive in moderately deep, fertile soils such as muck, sand, or loam with a pH of 6.0 to 6.5. It is important to conduct a soil test and add lime as needed to adjust pH. Well-drained, soft, and friable soils allow for uniform and rapid root expansion.
Like other members of the Cruciferae family, rutabagas are susceptible to soil-borne diseases such as club root. To prevent these problems, rotate crops regularly. Rutabagas require consistent moisture throughout the growing season, as insufficient water can lead to irregular maturity and poor-quality roots.
Plant rutabaga seeds ½ inch deep, ensuring a final spacing of 4–6 inches between plants in rows that are 24–30 inches apart. For high-quality seed, plant to stand. If seed quality is uncertain, plant at double the desired stand and thin the plants when they are 3–4 inches tall.
Planting Time: Rutabagas should be planted 2½ to 3 months before the first heavy frost. Approximately ½ to 1 lb. of seed is required per acre.
Maturity: Rutabagas mature in approximately 90–100 days. For the best root quality, cool conditions are crucial, and eating quality improves after the first frost.
Harvest is typically done with a root digger, following the removal of tops with a rotary chopper. Store harvested rutabagas in bulk piles or boxes with good air circulation. Remove excess soil before storing and handle roots carefully to avoid bruising. Rutabagas can be stored for up to 6 months at 32°F and 95% relative humidity.
For market preparation, trim the neck to about ¼ inch, cut off the taproot and side roots, and remove any superficial insect damage. Wash in cold water and apply wax before marketing. Keep refrigerated after waxing to maintain quality.
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