The rutabaga, swede, neep or snagger, also called by several other names in different regions, is a root vegetable that originated as a cross between the cabbage and the turnip. The roots are eaten in a variety of ways, and the leaves can be eaten as a leaf vegetable.

Botanically the swede is Brassica napus Napobrassica Group, a biennial usually grown as an annual. As a member of the Brassica family, the swede packs a nutritional punch! Swede contains a wide range of vitamins and nutrients. It’s particularly high in vitamin A and vitamin C as well as being a good source of potassium, calcium and fibre. It has a mild, slightly sweet flavour and cooked correctly it’s delicious (unlike turnip). To prepare, the swede can be can be treated like a turnip in the kitchen–boiled, steamed, mashed, roasted, baked, and fried.