Svedjerova Turnip

A traditional Nordic turnip from Finland, named for the slash-and-burn fields — svedjor — where it was historically grown as the first crop after clearing. Svedjerova is a hardy, dual-purpose root vegetable with a violet-purple skin and fibre-free, white, juicy flesh with a sweet and gently spicy taste. This heirloom variety has been cultivated across Scandinavia for centuries and stores extremely well.

Growing

Sow directly 1–2 cm deep in rows 30–40 cm apart from early spring through July. Thin seedlings to 10–15 cm apart once they have 2–3 true leaves. Tolerates poor soil well — it was grown on freshly burned clearings. Grows best in cool weather and can be left in the ground for extended harvest into winter.

Care

Keep soil moderately moist; excessive moisture can cause roots to split. No heavy feeding needed. Keep the bed weed-free, especially when plants are young. Svedjerova is very hardy and rarely troubled by pests or diseases. Earth up the roots slightly as they develop for better shape.

Harvest

Harvest young leaves for greens at 10–15 cm tall, or pull roots when 6–8 cm in diameter for the best texture — typically 60–70 days after sowing. Larger roots become coarser. For storage, leave in the ground until after the first light frost, which deepens the flavour. Can be harvested throughout autumn and early winter.

In the kitchen

Both roots and greens are edible. Young leaves cook like spinach or go into soups. Roots are excellent boiled, mashed, roasted, or added to stews. Grated raw root brings a sweet, mildly spicy crunch to salads. A key ingredient in Nordic rotmos (root mash). Can be pickled or fermented.

Storing

Svedjerova stores very well. Keep unwashed in a cool cellar (0–4 °C) with high humidity for 4–6 months. Alternatively store in the fridge in a perforated plastic bag for 2–3 weeks. Do not rinse before storing. Blanched roots freeze for 10–12 months. Can also be dried in thin slices and stored in an airtight container for 8–10 months. Can be left in the ground and harvested as needed through autumn and early winter.