American Purple Top Rutabaga, Heirloom Seeds

American Purple Top Rutabaga, Heirloom Seeds — USU-Recommended, Large 5–6” Roots, Sweet Fine-Grained Yellow Flesh That Turns Golden When Cooked

American Purple Top Rutabaga (Brassica napus var. napobrassica) is a classic heirloom and a standard market variety, long valued for its high yields, fine-grained yellow flesh, and excellent winter-keeping quality. Recommended by Utah State University as a dependable, high-quality fall and winter root crop. Large, nearly round 5–6 inch roots with attractive purple shoulders over yellow-cream skins develop mild, sweet, slightly earthy yellow flesh that turns rich golden to orange when cooked — perfect for mashing, roasting, and hearty winter soups. The edible greens are large and tender, excellent in salads. A light frost or two before harvest sweetens the roots significantly. 90 days.

Why Grow American Purple Top?

• USU-recommended variety — dependable, high-quality fall and winter root crop
• Large 5–6” nearly round roots — purple shoulders over yellow-cream skin, beautiful at harvest and market
• Sweet, fine-grained yellow flesh — turns rich golden-orange when cooked; mild and delicious
• Frost improves flavor — light frosts before harvest concentrate sugars for the sweetest roots
• Edible greens — large, tender leaves excellent in salads
• Outstanding winter keeper — stores for months in a root cellar or refrigerator
• Open-pollinated heirloom — save seed year after year

In the Kitchen

Mash with butter and cream for a classic rutabaga mash — richer and more flavorful than potato alone. Roast cubed with other root vegetables and olive oil until caramelized. Add to hearty soups, stews, and casseroles where the dense flesh holds its shape and absorbs surrounding flavors. Slice thin and eat raw with dips. Use cooked and mashed as a pie filling. The flesh turns a beautiful golden-orange when cooked, making it as visually appealing as it is delicious.

Storage & Curing

Roots hold well in the ground during cool weather and can be dug as needed until the soil freezes. For long-term storage, trim tops to ½ inch, cure briefly in a cool shaded area, then store in a root cellar or refrigerator in a slightly moist medium. Properly stored roots keep for months, retaining fine texture and sweet flavor.

Growing Notes

Direct sow in early spring as soon as soil can be worked, or sow in mid to late summer for a fall harvest. Sow ¼–½ inch deep in rows 12–18 inches apart in fertile, well-draining soil (pH 6.0–7.5) in full sun. Germination: 7–10 days at 55–75°F. Thin to 6 inches once seedlings have several true leaves — prompt thinning is essential for large roots. Keep soil evenly moist throughout the season. Time fall sowings so roots mature in cool weather; allow light frosts for the sweetest flavor.

Watch for: Flea beetles, cabbage root maggots, aphids, and cabbage worms. Practice crop rotation and maintain good drainage to reduce clubroot and other brassica diseases.

Packed and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden’s success.