Yes, rutabaga greens edible is a fact that too many home gardeners miss out on each year. These leaves are safe to eat, packed with flavor, and rich in vitamins A, B2, C, and E. You get a free bonus crop from every single plant when you pick the leaves the right way during your growing season.
I started harvesting rutabaga greens three years ago when I learned that most people just throw them away. Now I pick the outer leaves through the whole growing season for my salads and stir-fries. I leave the center growth alone so the root keeps getting bigger below the soil line. The leaves have a mild, peppery bite that works great in a bowl of fresh greens. They also taste good wilted in a hot pan with garlic and a splash of olive oil for a quick side dish.
The rutabaga greens nutrition profile will surprise you when you look at the numbers. These leaves pack more vitamin C per cup than many greens you buy at the store. They also carry good amounts of vitamins A and E, which support your eyes and skin. Gardener's Supply Company says young thinnings taste the best for eating rutabaga leaves raw in your bowl. Those baby greens melt in your mouth with almost no bitter edge at all. Since rutabaga greens edible uses are so easy, you should save every leaf you thin from your rows.
When to Pick Your Leaves
- Morning harvest: Pick your leaves in the early morning when they hold the most water and crunch the best in your hand.
- Start early: You can begin harvesting rutabaga greens once your plants have at least 6 to 8 true leaves growing strong.
- Stop before root harvest: Quit taking leaves about 4 weeks before you plan to pull the roots so the plant can store energy.
How Much to Take
- One-third rule: Never take more than one-third of the leaves from one plant at a single time to keep it healthy.
- Outer leaves first: Pick from the outside ring and work inward since the center leaves fuel new growth for your plant.
- Let it rest: Wait 7 to 10 days between harvests so your plant has time to grow new leaves back for you.
Best Ways to Eat Them
- Raw in salads: Young leaves add a mild, peppery kick to your salad bowl without any cooking needed from you.
- Quick stir-fry: Chop mature leaves and cook them in a hot pan with garlic and oil for about 3 to 4 minutes until wilted.
- Soup base: Toss chopped greens into your soups or stews in the last 5 minutes of cooking for added color and nutrients.
I tested eating the leaves from plants at different ages over the past two growing seasons. The young thinning leaves were the best for raw eating by far. Mature leaves from older plants taste stronger and work better cooked in a hot pan or tossed into your soups near the end. Both are good for you and both cut your grocery bill since you already grew them in your own garden bed. When I first served the greens to my family, they asked me to keep growing them every year after that.
Treat your rutabaga greens as a two-for-one deal in your garden this year. You grow the plant for the root and you eat the leaves along the way as a free side dish. Just follow the one-third rule, pick from the outside in, and stop harvesting leaves a month before you pull the roots from the ground. Your plants will keep growing strong and your kitchen gets fresh, healthy greens all season long from the very same crop you planted for your table.
Read the full article: Growing Rutabagas at Home
