Swede: season and benefits
Seasonal calendar - Swede
Nutritional values
Good source of vitamin C and fibre, swede is low in calories and rich in potassium.
Storage
Swede keeps very well — up to 3 weeks in the fridge and several months in sand in a cellar. Its thick skin naturally protects it from drying out. Peel generously as the layer under the skin can be fibrous. It freezes well in blanched chunks.
Origin
The swede is a natural hybrid of cabbage and turnip, which probably appeared in Scandinavia in the 17th century. Its name comes from the Swedish "rotabagge" (round root). Like the Jerusalem artichoke, it fell out of favour in France after WWII, when it was one of the few available vegetables. It has enjoyed a renaissance since the 2010s thanks to the heritage vegetable revival.
Cooking Swede
Goes well with
Recipe ideas
- Swede mash
- Root vegetable pot-au-feu
- Honey-roasted swede
- Swede gratin
- Swede and carrot soup
Did you know?
In Scotland, the swede is called "neep" and is traditionally served mashed on Burns Night, the Scottish national celebration dedicated to poet Robert Burns.