Bred as a culinary swede. Attractive reddish-purple shiny skin and cream base, with fine grained, well-flavoured, creamy yellow flesh, free from any bitterness. Best harvested late autumn up to New Year. Excellent storage qualities. Prefers a rich, well manured soil.

Sow mid May to late June. Sow thinly, 1cm (½ inch) deep in drills 38cm (15 inches) apart in soil that has been raked to a fine tilth.

When large enough to handle, thin seedlings to 15cm (6 inches) apart, taking care not to damage the roots.

Keep plants well watered and hoe regularly. Roots can be stored in barely damp peat, soil or sand for winter use.

Instead of potato chips, try making them with chunks of swede!