Swede/Tuwīti tānapu

Availability

Swedes are available all year round, but they are harder to get in December and January.

Storage and Handling

Store in the refrigerator. Handle all fresh produce with care and wash before eating.

History

Swedes have been around since the 17th century when the swede was developed in Sweden, from a hybrid between a turnip and a type of cabbage.

Facts

Swedes belong to the same family as turnips and cabbages
Different cultures have developed their own ways to use them
The Scottish serve them boiled and mashed with their traditional dish, haggis
In the American Midwest they are mashed and candied
In Finland they are casseroled with cream and spices
Swede is also known as Swedish turnip or rutabaga, rutabaga is Swedish for red bags, referring to the purple, bronze crowns
Swedes are quite similar to turnips, however, swede flesh is yellow orange, not white, and they taste sweeter than turnips
Swedes are more available in winter and are said to be better tasting after a good frost, hence the best swedes in New Zealand are reputed to be those grown south of Gore in Southland
Although the leaves are eaten in many countries, it is the edible roots that are commercially available in New Zealand
Swedes have a delicate flavour, great texture and are very versatile

Growing Facts

Plant in January to April
They take about three to four months to grow and are best harvested after a frost

Nutrition Information

Swedes are a good source of vitamin C and a source of dietary fibre and vitamin B6.

You will find the full Nutrition Information Panel on the New Zealand Food Composition Data website. This website is owned jointly by Plant & Food Research and the Manatū Hauora Ministry of Health. This website holds the most comprehensive collection of high-quality nutrient data for New Zealand foods. The Database is managed and maintained by dedicated Plant & Food Research staff.