Rutabaga Purple Top is a cool-season root vegetable grown for substantial rounded roots with purple shoulders and yellow flesh. This packet contains 1,000 non-GMO, heirloom seeds. Unlike white-fleshed Purple Top White Globe turnips, rutabagas develop a dense, yellow interior with a savory, gently sweet flavor that suits roasting, mashing and slow-simmered dishes.

Bring a satisfying garden harvest into your kitchen with roots that can become a golden mash, browned roasted cubes or a hearty addition to soups and stews. Cooking softens the firm flesh and brings out its sweetness. Young, healthy leaves can also be cooked as greens, although root production is the main focus of this planting.

Give rutabagas a longer growing window than quick-maturing turnips. Plan sowing so roots develop during cooler weather, using your local climate and seed-packet directions rather than carrying over turnip harvest dates. Consistent moisture, adequate spacing and loose soil help roots develop well. Harvest size, texture and flavor vary with growing conditions.

Germination Rate: 85%. Test Date: 11/25. JSS.

Texas minimum germiation standard: 75%.

Why Choose Purple Top Rutabaga?

• Distinctive roots: Purple shoulders and yellow flesh distinguish this crop from white-fleshed turnips.
• Hearty kitchen uses: Dense roots hold their place in roasted vegetable dishes, mashes, soups and stews.
• Cool-season gardening: Schedule growth for favorable cooler temperatures and allow enough time for roots to develop.
• Heirloom and open-pollinated: Save seed from appropriately isolated plants allowed to flower in a later season; rutabagas are biennial.
• Edible greens: Cook young leaves if desired, taking them sparingly so plants retain foliage for root growth.

Planting Tips for Success

• Timing: Direct-sow with enough time for roots to develop before severe winter weather. Late-summer sowing for a fall harvest is common where temperatures permit; consult local guidance.
• Sun and soil: Choose a sunny site with loose, well-drained soil. Remove stones and compacted clumps and add compost as needed.
• Sowing: Sow approximately 1/2 inch deep and keep the seedbed evenly moist during germination.
• Thinning: Thin plants to approximately 6 to 8 inches apart, with rows about 18 to 24 inches apart, to allow space for substantial roots.
• Watering: Maintain steady moisture without waterlogging the soil. Check regularly during dry periods.
• Fertilizing: Follow soil-test recommendations or fertilizer-label directions. Avoid excess nitrogen that promotes leafy growth at the expense of roots.
• Support and protection: No trellis is required. Monitor young plants for leaf-feeding pests and consider appropriate row covers.
• Harvest: Check roots as they develop and harvest when they reach a useful size and good texture, rather than allowing them to become oversized. Remove tops before storing roots and keep harvested roots cool.

Doomsday Survival Garden Vegetable

• Substantial harvest: Rutabaga roots can provide a useful ingredient for filling vegetable meals.
• Low-profile growth: Plants grow without tall trellises, although they still require adequate space and care.
• Seed saving: Open-pollinated plants can be maintained for seed production with suitable isolation and successful overwintering. Seed production normally requires a second season.
• Plan ahead: This is not a quick turnip substitute. Allow a full growing window and include other crops to diversify your garden harvest.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.
• Great Customer Service: David answers all customer service questions, usually within a few minutes.

Cooking Methods

• Roasting: Peel harvested roots, cut into even pieces and roast with oil until tender and browned.
• Mashing: Boil peeled cubes until soft, drain well and mash with butter or olive oil.
• Soups and stews: Add diced rutabaga early enough in cooking for its firm flesh to soften.
• Mixed vegetables: Combine with potatoes, carrots or other roots, adjusting piece sizes and cooking times for an even result.
• Cooked greens: Wash young leaves thoroughly, remove tough stems and simmer or sauté until tender.

Order Purple Top Rutabaga Seeds Today

Grow yellow-fleshed rutabagas for hearty cool-season meals with 1,000 seeds from David's Garden Seeds®.

Nutritional Information

• Harvested produce: Nutrition applies to harvested rutabaga roots and greens, not planting seeds.
• Variety-specific analysis: Verified nutrient amounts and serving-size values for this variety are not available in this listing.

No variety-specific nutrient amounts or % Daily Value figures are claimed.

Important Disclosures

• Variety Disclaimer: Root size, shape, flavor and maturity vary with climate, soil, spacing and care.
• Seed Storage: Store seeds cool, dry and dark, protected from heat and moisture.
• Planting Zones: Plan sowing around your local seasonal temperatures and frost dates, allowing a longer root-development period than for turnips.
• Planting Seeds: These seeds are for planting. Culinary uses refer to harvested produce.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Garlic-Roasted Purple Top Rutabaga

Use harvested rutabaga roots, not planting seeds from this packet. Serves 4. Prep time: 20 minutes. Cooking time: 40 to 55 minutes.

Ingredients

• 2 pounds harvested Purple Top rutabaga roots
• 2 tablespoons olive oil
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley, optional

Directions

1. Heat oven to 425°F. Scrub rutabagas under running water, trim the ends and peel the tough skin. Cut carefully into even 3/4-inch cubes.
2. Toss cubes with olive oil, salt and pepper. Spread in a single layer on a rimmed baking sheet without crowding.
3. Roast for 30 minutes, turning halfway through. Toss with the minced garlic and roast for another 10 to 25 minutes until fork-tender and lightly browned.
4. Transfer to a serving bowl and toss with lemon juice. Add optional chopped parsley and adjust seasoning.
5. Serve warm as a side dish or add to a grain bowl.

Options and Storage

• Herb option: Add a small pinch of dried thyme before roasting.
• Texture check: Rutabagas are firmer than turnips. Continue cooking until cubes are tender, adding time as needed rather than relying on color alone.
• Storage: Refrigerate leftovers within 2 hours, or within 1 hour above 90°F. Use within 3 to 4 days and reheat to 165°F.

Growing a Doomsday Garden by David Schulze