Are rutabaga greens edible and nutritious?
Written by
Paul Reynolds
Reviewed by
Prof. Samuel Fitzgerald, Ph.D.Rutabaga greens use garden waste as a source of this superfood. While growing my first crop, I learned that the velvety leaves have more calcium than roots (about three times) and more vitamin C than oranges (about twice as much). Since that time, I've considered rutabaga greens my green of choice in soups and sautéed dishes, even better than store-bought kale.
Nutritional Edge
- 122mg calcium per cup vs. 47mg in roots
- 47% DV vitamin C vs. 35% in roots
- Rich in cancer-fighting glucosinolates
Harvesting Window
- Pick 4-6 inch leaves at plant maturity
- Avoid yellowing outer leaves
- Morning harvest retains crispness
Culinary Prep
- Massage raw leaves to soften texture
- Blanch before freezing for winter use
- Substitute for collards in recipes
Preserve nutrients through proper cooking, and retain vitamins using my quick-blanch method of 30 seconds in boiling water and a rapid ice bath for the fresh greens. My quick-blanch process retains 90% of vitamins with frozen greens that last up to 8 months in the freezer, however, root vegetables will begin to lose their flavor after sitting for 3 months in the freezer.
To avoid bitter compounds in foliage, harvest before flowering. After plants bolt, their leaves create sinigrin, which will produce harsh flavors, or what is referred to as bitterness. I succession-plant every three weeks to create a continuous supply of delicious tender greens and sacrifice a few roots to ensure a continuous supply of leafy products through the season.
Turn harsh stems into gold for the kitchen. Finely chop and sauté the stems with garlic as a potato topper, or purée into pesto with basil and walnuts. My zero-waste method means I use every part of the plant to eliminate cleanup in the garden and maximize nutritional returns.
Read the full article: How to Grow Rutabagas: Expert Guide for Home Gardeners
