Helenor Rutabaga

Brassica napus

These highly uniform bulbs have beautiful purple shoulders and an appealing round shape with a slightly orange flesh inside. Coloration starts early in root development. With a nice sweet flavour, rutabagas can be quite versatile in the kitchen.  Julienne them and eat them raw as a side salad, or roasted, boiled, or grilled. Or mash them up and with potatoes and butter. The bulbs store well, keeping good texture and flavour over the winter. This gem came to us from farmer Evalisa of Root Cellar Gardens in Thunder Bay who has been growing them for her winter CSA and remains her favourite rutagaga of all the ones she's trialled. 85 days to maturity.