Issue 20The Swede King

Swedes are a cool-weather crop which thrive in the cool, damp climate of Scotland. They can tolerate frost, making them a great late autumn, comfort crop which can be harvested right into winter.
Low in calories, swedes are good sources of dietary fibre, vitamins, and minerals, like vitamin C and E, potassium and calcium. Despite its sweet taste, it has only half the calories of a sweet potato!
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If you would like to add swedes to your growing repertoire, seeds can be sown in late summer for a late autumn harvest, or in early spring for an early autumn harvest.
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Soil PreparationChoose a well-draining, sunny site in the garden or allotment that is rich in organic matter so a site that was previously manured is ideal. Swedes prefer a slightly acidic to neutral pH (around 6.0 to 7.5).
Sowing SeedsSow swede seeds directly into the prepared soil, about 2.5cm (1in) deep. Space the seeds about 15-20cm (6-8in) apart, in rows that are around 30-40cm (12-18in) apart.
Thinning SeedlingsOnce the seedlings have grown a few inches tall, thin them to leave about 20-30cm (8-12 in) of space between plants. This will allow enough room for the swedes to develop properly.
Care and MaintenanceKeep the soil consistently moist, especially during dry periods so the swedes do not split. Applying a layer of mulch around the plants helps retain soil moisture and suppress weeds.
HarvestingSwedes take about 3 to 4 months to mature. They are usually ready for harvest when they have reached a good size, usually around 10cm (4in) in diameter.
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Gently pull, or use a digging fork, to lift the swedes from the ground, and brush off the soil. Leave them unwashed until needed to keep them fresh for longer.
Although they will survive a frosting, harvest before the first hard frost for the best taste quality, or cover the ground with fleece or straw if you want to leave them in the ground until the end of the year.
StorageSwedes can be stored for several weeks in a cool, dry, dark place after removing the tops.
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CookingThere are more ways to eat a swede than just boiling them! Fry sliced swede with onion, garlic, turmeric, and cumin as a tasty side dish.
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Try peeling, slicing, lightly boiling, then layering in an ovenproof dish with garlic, mustard, cream, and cheese, before baking in the oven, or check out Dina Watt's recipe in this issue for Swede Gnocchi.
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