Laurentian

Family: Brassicaceae Root Vegetable

Sweetly earthy and gently nutty, Laurentian rutabaga brings a smooth, velvety richness to the table with a firm, fine-grained bite.

At maturity, the roots develop a handsome shoulder—deep purple-brown fading to warm golden flesh—so they feel as satisfying to grow as they are to savor. Roast for caramelized depth, mash for silky body, or grate for hearty slaws and robust sauces.

Light: Full SunMaturity: 90 DaysHabit: Rosette

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jul 24th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	45
Min Soil Temp (°F)	45
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Laurentian rutabaga leans sweet-untoasty with a nutty backbone and a fine-grained bite that collapses into silk when heated. It’s the kind of root that stands up to strong seasonings—roast or braise it, then finish with something acidic or smoky to keep it lively.

Best Uses

roast until the edges caramelize and the interior turns creamy
mash with butter/cream for a smooth, spoon-coating side
grate into hearty slaw with sharp dressing
braise or simmer into thick, spoonable purées

Flavor Profile

sweetly earthy gently nutty firm, fine-grained bite velvety mash texture

Kitchen Pairings

butter cream mustard black pepper bacon apple cider vinegar

Frequently Asked Questions

What pest or disease is most common on Brassica napus var. napobrassica (turnip/“swede”) and how do I control it?

Clubroot is the most damaging disease for Brassica napus var. napobrassica, causing swollen roots and wilting even when soil is moist. Avoid planting in the same spot for several years, keep soil pH near neutral (around 7.0) to reduce clubroot pressure, and remove and dispose of infected plants—don’t compost them. For pests, watch for cabbage worms/cabbage loopers; hand-pick early and cover developing plants with fine mesh netting to stop egg-laying.

How often should I water Brassica napus var. napobrassica during the main root-building phase?

From about mid-growth until the roots are swelling, keep the soil consistently evenly moist but not waterlogged—aim for roughly 1 inch of water per week depending on heat and rainfall. Water deeply to wet the root zone, then let the top 1 inch of soil partially dry before watering again to prevent rot and disease. Mulch lightly to reduce moisture swings, which can lead to woody, cracked roots.

How can I tell when my Brassica napus var. napobrassica is ready to harvest?

Harvest when the roots reach a firm, noticeable “bulb” size at or above the row’s expected spacing—typically around 90 days from sowing. The best indicator is tenderness: lift one plant and cut-check for a crisp texture with only a small core; if the root feels woody or fibrous, it’s overripe. Also harvest before hard frosts and prolonged freezing weather, which can impair storage quality and flavor.