Rutabaga

File:Swede - rutabaga - veggiegroup.jpg

File:Bedegille.JPG

Rutabaga has many national and regional names. Rutabaga is the common North American term for the plant. This comes from the Swedish dialectal word {{Lang|sv|rotabagge}},[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. from {{Langx|sv|rot|4=root|links=no|label=none}} + {{Langx|sv|bagge|4=lump, bunch|links=no|label=none}}.[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 In the U.S., the plant is also known as Swedish turnip or yellow turnip.McLaughlin, Chris. The Complete Idiot's Guide to Heirloom Vegetables. Penguin, 2010. {{ISBN|9781101441831}}. p. 208.Lindsay, Anne. Anne Lindsay's Smart Cooking. John Wiley & Sons, 2008. {{ISBN|9780470157114}}. p. 174

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,{{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}} 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 {{Lang|ang|næp}}, Latin {{Lang|la|napus}}).The Concise Scots Dictionary, Mairi Robinson (editor) (1985) 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}}.[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. The term turnip is also used for the white turnip (Brassica rapa ssp rapa).Chambers English Dictionary (Chambers 1988), {{ISBN|1-85296-000-0}}

Some will also refer to both swede and (white) turnip as just turnip (this word is also derived from {{Lang|ang|næp}}). In north-east England, turnips and swedes are colloquially called snannies snadgers, snaggers (archaic) or narkies.Rana, M. K. Vegetable Crop Science. CRC Press, 2017. Chapter 47. {{ISBN|9781351648875}}. Rutabaga is also known as moot in the Isle of Man and the Manx language word for turnip is {{Lang|gv|napin}}.{{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}}

File:Steckrübe.jpg

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.Hawkes, Alex D. 1968. A World of Vegetable Cookery. New York: Simon and Schuster. 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.{{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}} 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 John Sinclair, the root vegetable arrived in England from Germany around 1750.{{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}} Rutabaga arrived in Scotland by way of Sweden around 1781.{{Cite OED|Swede}}

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.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. In 1835, a rutabaga fodder crop was recommended to New York farmers in the Genesee River valley.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

Rutabaga was considered a 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 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.{{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}}

Rutabaga has a complex taxonomic history. The earliest account comes from the Swiss botanist Gaspard Bauhin, who wrote about it in his 1620 Prodromus. Brassica napobrassica was first validly published by Carl Linnaeus in his 1753 work Species Plantarum as a variety of B. oleracea: B. oleracea var. napobrassica.{{IPNI|id=60452368-2|accessdate=30 October 2009}} 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.{{IPNI |taxon=Brassica napobrassica |id=72249-3|accessdate=30 October 2009}}

Rutabaga has a chromosome number of 2n = 38. It originated from a cross between turnip (Brassica rapa) and Brassica oleracea. The resulting cross doubled its chromosomes, becoming an allopolyploid. This relationship was first published by Woo Jang-choon in 1935 and is known as the Triangle of U.Dixon, G.R. 2007. Vegetable Brassicas and Related Crucifers. CABI: Oxfordshire, UK. pp. 6–36.

{{More citations needed section|date=August 2018}}

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 served with neeps and tatties]]

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.{{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 }}

File:Food mashed turnips.JPG

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. This classic Swedish dish is called {{lang|sv|fläsklägg med rotmos}}.

File:Lanttulaatikko.jpg}}]]

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 julienned rutabaga is often served as a side dish salad in school and workplace lunches. Raisins or canned pineapple in light syrup are often added to the rutabaga salad. Sometimes, thinly sliced raw carrots 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 and Karelian dish).

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 Cornwall.

In Scotland, separately boiled and mashed, swede (neeps) and potatoes are served as "neeps and {{Lang|sco|tatties}}" ({{Lang|sco|tatties}} being the 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.

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,{{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 }} as {{lang|cy|mwtrin}} on the Llyn peninsula and as {{lang|cy|stwnsh rwden}} in other parts.{{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 }}

In Australia, swedes are used as a flavour enhancer in casseroles, stews, and soups.

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.

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,{{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 }} where the winters are colder. They are usually served mashed with butter but are often added to other dishes like casseroles or bakes.{{Citation needed|date=December 2022}}

In the US, rutabagas are not widely eaten but may be found as part of stews or casseroles, served mashed with carrots, or baked in a pasty. They are sometimes included in the New England boiled dinner.

{{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/fdc-app.html#/food-details/168454/nutrients Link to USDA Database entry]

}}

Rutabaga and other cyanoglucoside-containing foods (including cassava, maize (corn), bamboo shoots, sweet potatoes, and lima beans) 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. Goitres may develop when there is a dietary imbalance of thiocyanate-containing food in excess of iodine consumption, and these compounds can contribute to hypothyroidism.{{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 }}{{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 }}Delange F, Iteke FB, Ermans AM. Nutritional factors involved in the goitrogenic action of cassava. Ottawa: International Development Research Centre, 1982.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. Yet, there have been no reports of ill effects in humans from the consumption of glucosinolates 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.{{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 }}

As with watercress, mustard greens, turnip, broccoli, and horseradish, human perception of bitterness in rutabaga is governed by a gene affecting the TAS2R bitter receptor, which detects the glucosinolates in rutabaga. Sensitive individuals with the genotype PAV/PAV (supertasters) find rutabaga twice as bitter as insensitive subjects (AVI/AVI). The difference for the mixed type (PAV/AVI) is insignificant for rutabaga.{{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 }} 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.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. Several phytoalexins that aid in defence against plant pathogens have also been isolated from the rutabaga, including three novel phytoalexins that were reported in 2004.{{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 }}

Rutabaga contains significant amounts of vitamin C: 100 g contains 25 mg, 30% of the daily recommended dose.{{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 }}

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 hopper), or animals may be allowed to forage the plants directly in the field.{{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}}

File:Traditional Irish halloween Jack-o'-lantern.jpg, 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.{{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 }} In the Middle Ages, rowdy bands of children roamed the streets in masks carrying carved turnips known in Scotland as "tumshie heads".Rogers, Nicholas (2002). "Festive Rights: Halloween in the British Isles". Halloween: From Pagan Ritual to Party Night. pp. 43, 48. Oxford University Press.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 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."[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.{{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}}

Since pumpkins became readily available in Europe in the 1980s, they have taken over this role to a large extent.{{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 }} 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.{{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}}{{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}} The smell of burning turnip is an evocative part of the event.

A local farmers' market in the town of Ithaca, New York, organizes what it calls the International Rutabaga Curling Championship annually on the last day of the market season.{{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 }} The villages of Askov, Minnesota, and Cumberland, Wisconsin, both hold annual rutabaga festivals in August.{{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}}{{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}}

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{{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.

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Category:Brassica

Category:Halloween food

Category:Leaf vegetables

Category:Plants described in 1753

Category:Taxa named by Carl Linnaeus

Category:Root vegetables

Category:Thanksgiving food