Swedish turnip

Rutabaga (; North American English) or swede (British English and some Commonwealth English) is a root vegetable, a form of ''Brassica napus'' (which also includes rapeseed). Other names include Swedish turnip, neep (Scots), and turnip (Scottish and Canadian English, Irish English and Manx English). However, elsewhere the name "turnip" usually refers to the related white turnip. The species ''Brassica napus'' originated as a hybrid between the cabbage (''Brassica oleracea'') and the turnip (''Brassica rapa''). Rutabaga roots are eaten as human food in various ways, and the leaves can be eaten as a leaf vegetable. The roots and tops are also used for livestock, either fed directly in the winter or foraged in the field during the other seasons. Scotland, Northern and Western England, Wales, the Isle of Man and Ireland had a tradition of carving the roots into lanterns at Halloween.

Etymology

Rutabaga has many national and regional names. ''Rutabaga'' is the common North American term for the plant. This comes from the Swedish dialectal word ''rotabagge'', from ''rot'' (root) + ''bagge'' (lump, bunch). In the U.S., the plant is also known as ''Swedish turnip'' or ''yellow turnip''.

The term ''swede'' (from "Swedish turnip") is used in many Commonwealth Nations, including much of England, 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 , , or in Welsh, and as ''swede'' or ''turnip'' in English.

In Scotland, it is known as ''turnip'', ''tumshie'' (also used as a pejorative term for foolish or stupid people) or ''neep'' (from Old English ''næp'', Latin ''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 ''rotabagge''. The term ''turnip'' is also used for the white turnip (''Brassica rapa'' ssp ''rapa'').Chambers English Dictionary (Chambers 1988),

Some will also refer to both swede and (white) turnip as just ''turnip'' (this word is also derived from ''næp''). In north-east England, turnips and swedes are colloquially called ''snadgers'', ''snaggers'' (archaic) or ''narkies''. Rutabaga is also known as ''moot'' in the Isle of Man and the Manx language word for turnip is ''napin''.

Its common name in Sweden is ' (literally "cabbage/kale root"). Similarly, in Denmark it is known as ' and ', while in Norway it is known as ' or ' and in Estonia as '. In Dutch, it is called similarly ''koolraap''. In Denmark, Norway and the Netherlands, it is sometimes confused with kohlrabi. The Finnish term is '. The Romanian term is '. Rutabaga is known by many different regional names in German, of which ' and ' are the most widespread and most commonly used in lists of ingredients; the former is typically used in Austria to mean kohlrabi.

History

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 of Finland (Luke), rutabaga or lanttu was most likely bred on more than one occasion in Northern Europe around the 16th century. Studies by former MTT (now Luke) have shown lanttu was developed independently in both Finland and Sweden from turnip and cabbage in connection with seed cultivation. 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. Rutabaga arrived in Scotland by way of Sweden around 1781.

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
''Sturtevant's Notes on Edible Plants.''
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.

Rutabaga was once 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 ''Steckrübenwinter'' or Turnip Winter of 1916–17) and between 1945 and 1949. As a result, many older Germans had unhappy memories of this food.

Botanical history

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''. It has since been moved to other taxa as a variety, subspecies, or elevated to species rank. In 1768, a Scottish botanist elevated Linnaeus' variety to species rank as ''Brassica napobrassica'' in ''The Gardeners Dictionary''.

Rutabaga has a chromosome number of 2''n'' = 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.

Cuisine

Europe

Netherlands

In the Netherlands, rutabaga is traditionally served boiled and mashed. Adding mashed potatoes (and, in some recipes, similarly mashed vegetables or fruits) makes stamppot (English: ''mash pot''), a dish often served alongside smoked sausage.

Poland

During the difficult days of World War II, rutabaga and rutabaga juice were an important part of the local diet, and were consumed en masse.

Scandinavia

= Sweden and Norway

=

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 (Swedish, literally: root mash) or (Norwegian). Onion is occasionally added. In Norway, is an obligatory accompaniment to many festive dishes, including , , and salted herring. In Sweden, is often eaten together with cured and boiled ham hock, accompanied by mustard. This classic Swedish dish is called .

= Finland

=

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 yet another home-cooking classic in Finland: rutabaga, carrots, beetroots and potatoes are roasted in the oven with salt and oil. Karjalanpaisti (Karelian hot pot) 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 out of root vegetables, such as rutabagas, beetroots and carrots.

Rutabagas are also an ingredient in Lanttukukko (Rutabaga-kukko, a traditional Savonian and Karelian dish).

United Kingdom

= England

=
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 an essential vegetable component of the traditional Welsh lamb broth called cawl and Irish stew as eaten in England. 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.

= Scotland

=
In Scotland, separately boiled and mashed, rutabagas (''neeps'') and potatoes are served as "neeps and tatties" ("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 carrots or 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.

= Wales

=
In Wales, a mash produced using just potato and rutabaga is known as in the North-East of the country, as on the Llyn peninsula and as in other parts.

Outside Europe

Australia

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

Canada

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.

New Zealand

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, where the winters are colder. They are usually served mashed with butter but are often added to other dishes like casseroles or bakes.

United States

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 frequently found in the New England boiled dinner.

Phytochemistry

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. Yet, there have been no reports of ill effects in humans from the consumption of glucosinolates from normal amounts of ''Brassica'' vegetables. Glucosinolate content in ''Brassica'' vegetables is around one percent of dry matter. These compounds also cause the bitter taste of rutabaga.

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. 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. 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.

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

Other uses

Livestock

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.

Halloween

People in Northern England, West England, Ireland and Scotland have long carved turnips and often use them as lanterns to ward off harmful spirits. In the Middle Ages, rowdy bands of children roamed the streets in masks carrying carved turnips known in Scotland as "tumshie heads". Bannatyne, Lesley Pratt (1998).
Forerunners to Halloween
'. Pelican Publishing Company. 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