More than you wanted to know about Rutabagas:
Genus/Brassica – Specific epithet/napus – Cultivar Group/napobrassica
There is a common misconception, both in and out of the SCA that the rutabaga was the result of a cross-pollination between a turnip and a cabbage, both in the Genus Brassica or “Cruciferae”, and did not come into existence until the 18th century. Cruciferous vegetables derive their name from the fact that their blossom is in the shape of a cross. It is widest grown vegetable group grown for human consumption. This is due to their ability to grow in a wide range of climates. |
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This is an excellent example of armature researchers “recycling” information. This 18th century theory was first put forth in an article that appeared in the 1960’s in an issue of Organic Gardening.
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There is a reference to the rutabaga in the writings of the Swiss botanist Gaspard Bauhin in 1620 where in he states that it was growing wild in Sweden. (Gee, I guess there is a reason why the English call them "Sweeds,")
If the rutabaga was found growing wild in 1620 and if it was an accidental hybridization, you can bet your laurel that that didn’t happen overnight. The process would have taken a while and so it is extremely likely that it did in fact exist in our time frame however, it most likely was limited at that time to Northern Europe.
The Rutabaga didn’t come into cultivation in America until the 19th century which may have lead to the belief that it is one of the newer forms of cultivated crops.
Also, the University of California at Davis corroborate the 16th century theory as does the Master Gardner.
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Incidentally gentlemen, researchers at the University of California, Berkeley have discovered that vegetables in the Genus/Brassica have been shown to be of significant help in retarding the development of prostate cancer cells. So Gentlemen, eat your veggies.
A Few Rutabaga Recipes
Getting Back to Your Roots
The rutabaga is a mostly forgotten vegetable in the U.S. If you have experienced it most likely it was mashed. This lowly veggie can serve far wider applications than that.
One of the simplest; trim, clean and rub a rutabaga with olive oil. Wrap in foil and put in a 350° until soft. Unwrap and mash onto your plate, adding a bit of olive oil or butter and salt and pepper to taste.
Roasted Rutabaga Mustard Glazed Rutabagas Roasted Rutabaga Soup
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