Introduction
Swedes (Brassica napus var. napobrassica) and turnips (Brassica rapa) are members of the brassica or crucifer family which also includes cauliflower, broccoli, cabbage, radish and Brussels sprouts. The edible portion is called a 'root', but is the enlarged base of the stem. They are biennial plants grown commercially as annuals. Swedes are called rutabagas in the USA.
Swedes are often confused with turnips, but differ in having greyish-green, deeply lobed, non-hairy leaves and a distinct neck between the swollen 'root' and the leaves. They mature in 90 to 120 days compared with 60 to 80 days for turnips.
Swedes also have larger, more elongated roots and the base of the root is usually light yellow rather than white.
Production in Western Australia is highest in cooler months. Produce is mainly marketed fresh on the local market, with a small proportion sold in mixed vegetable or soup packs.
Swedes and turnips are mainly used as cooked vegetables, although some Japanese turnip varieties may also be used in salads. Swedes and turnips are high in carbohydrates, energy, fibre and vitamin C.