The swede, a underrated and forgotten vegetable to some extent. In North America known as Rutabaga, nearer to home in Scotland it answers to Neeps. Its a large round yellow fleshed root vegetable. Very hardy, and doesn’t mind cool climates. Its the perfect winter vegetable. Visiting the Lincolnshire Fens as a child I would see field after field of them. And as my mother was a Lincolnshire lass, she knew how to get the best from this Swedish turnip. The norm is to mash them., with cream , pepper and nutmeg. But there is so much more you can do to with this root. Hash, obviously Sweetish sauerkraut. I love it in curries. Also try using it in Bombay potato. Roasted with a good oil accompanied by beetroot, garlic, onions, carrot and potato. Fresh Rosemary liberally thrown on top. Great with warm crusty French bread. Its a vegetable that if you haven’t tried growing and eating I would suggest you give it a grow. Sow in open sunny sites, moist fertile soil. Use garden compost beforehand. They love a firm bed, (as do !). Sow until the end of June, 2.5cm deep, in rows 15 cm apart and thin to 20cm. They take there time to grow. Up to six months. Make sure to keep that soil moist. If they dry out the taste is ruined. Lift roots Sept/Nov or leave for Christmas. I would use a few before then. Why mot give one to a good friend along with a recipe?. Talking to my seeds expert he suggested the variety Marian Brassica napobrassica. A lovely purple topped yellow fleshed variety. Also a very good cropper. I am sowing it very soon. To try it yourself click here. Thanks, keep safe and great growing.