Organic Swede Wilhelmsburger

Swede: Wilhelmsburger
Brassica napus napobrassica
Approx. 300-350 seeds per gram
We really value Swede during the winter months. It is grown for the swollen stem that grows at the surface of the ground but is referred to as a root crop.
Swede is very cold tolerant and keeps well. It is a member of the Brassica family and is believed to be a cross between cabbage and turnip. In America it is called rutabaga from the Swedish rotabagge.
Swede is widely grown in Scandinavia, Russia and Eastern Europe and possibly came to the UK via Sweden, hence our name for it. In Scotland they are known as neeps (as in ‘neeps and tatties’) while in Cornwall it is an essential ingredient of the pasty.
Swede is also grown for animal feed which has led to some less positive connotations, but we love these large yellow globes. They are nutritious and delicious.

Wilhelmsburger is a green-topped swede. It has yellow roots with firm flesh and stores well.

How to grow:
Grow in the brassica section of your rotation.
Sow the seeds in May and June, thinly, in drills 2cm deep and with rows 45cm apart. Be sure to keep the site free from weeds.
Thin the seedlings to a distance of 25-30cm apart.
Harvest in late Autumn after a frost. Lift and twist off the leaves and store. In milder areas they can be left in the ground and harvested as required, but watch out for rotting.
Pests and diseases:
Swede can be affected by club root and soft rot. To avoid soft rot grow swedes in ground that is not waterlogged and follow your rotation systems.
How to cook:
Peel and cut into chunks and boil until tender. Swede is often served mashed with butter and seasoning or mixed with other root vegetables.
It is an essential ingredient in the authentic Cornish pasty but combines well with onion, potato and cheese in vegetarian pasties too.