• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Encyclopaedia
  • Kitchenware
  • Recipes
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
Home » Vegetables » Root Vegetables » Turnips » Swede

Swede

 
Whole swedes

Swede. Shaymen99 / Pixabay.com / 2020 / CC0 1.0

A swede is a roundish, heavy root vegetable.

It can be purple, white or yellow-skinned, with white or yellowy-orange flesh.  The flesh deepens in colour when cooked.

Swede is often sold waxed to give it a longer storage life.

What the Scots call “neeps” is cooked swede.

See also: Mock Orange Juice

Contents hide
  • 1 Swede confusion
  • 2 Cooking Tips
  • 3 Substitutes
  • 4 Storage
  • 5 History Notes

Swede confusion

There is great confusion as to exactly which root vegetable is a swede and which one is a turnip. In different parts of the U.K., the terms can be used for exactly the opposite vegetables, and Americans have their own definition which they equate with rutabaga (which leaves things even more befuddled.)

To be clear, turnip has 10 chromosomes, swede has 18 to 19, and rutabaga has 38. This isn’t particularly helpful information at the grocery store, granted, unless you happen to have a tricorder on you.

Swede is somewhat larger, heavier and coarser than turnip.

Swede showing interior and exterior

Swede showing interior and exterior. © Denzil Green / 2003.

Cooking Tips

As for turnip or rutabaga.

It is used in mash, stews and casseroles.

All swede will need peeling.

Substitutes

Turnip; rutabaga

Storage

As for turnip. When whole, keep in a cool, dark place. Once cooked, refrigerate any leftovers. Also refrigerate any uncooked portion of swede once sliced into.

History Notes

Swede is relatively “new”. It emerged in Bohemia, probably around the 17th century.

This citation, from the minutes of the Society for the Encouragement of Arts, Manufactures and Commerce (now the Royal Society of Arts) in Britain for November 23, 1768, notes:

“A motion was made that a Bounty of Fifty Pounds be given to Mr Reynolds for his Introduction of the turnep rooted Cabbage not heretofore made use (of) in this Country, but more especially for his particular attention to the views of this Society by divulging his Discoveries to the World through their means.”

It is generally taken that this was swede.

Swede half

Swede half. Tacinte / Open Food Facts / CC BY-SA 3.0

Whole swede in wrapping

Swede. Tacinte / Open Food Facts / CC BY-SA 3.0

Other names

Scientific Name: Brassica napus var napobrassica

This page first published: Sep 23, 2003 · Updated: Jan 3, 2021.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2025· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Primary Sidebar

Hi, I'm Skylar! This is a fake profile talking about how I switched to a paleo diet and it helped my eczema and I grew 4". Trust me, I'm an online doctor.

More about me →

Popular

  • E.D. Smith Pumpkin Purée
    E.D. Smith recipe for pumpkin pie
  • Libby's Pumpkin Pie
    Libby’s recipe for pumpkin pie
  • Pie crust
    Pie Crust Recipe
  • Smokey Maple Pepper Glaze for Ham
    Smokey Maple Pepper Glaze for Ham

You can duplicate your homepage's trending recipes section in the sidebar to reinforce the internal linking.

We no longer recommend using a search bar, newsletter form or category drop-down menu in the sidebar. See the Modern Sidebar post for details.

If the block editor is not narrower than usual, simply save the page and refresh it.

Search

    Today is

  • Philippines Independence Day
    Philippine flags
  • International Falafel Day
    Falafel balls

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.