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Organic Rutabaga Nadmorska


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organic rutabaga seed

Organic Rutabaga Nadmorska 

Brassica napus

Packet contains 2 grams, approximately 500 seeds. 

90 days to maturity

Nadmorska is an early maturing heirloom from Lithuania.  It has vigorous green tops and large roots with golden flesh and very little neck.  The flavor is sweet, and a little more mustardy than that of purple top rutabagas.  Introduced to the US by the Seed Ambassadors Project.  

Plant rutabaga in the early midsummer for a delicious fall harvest. 

Taste improves with a hard frost. 




Seed Planting Depth

Seeds per gram

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield


½" - 1" 150-180 65-70 3-14 18"-24" 4-6" 60 lb. Full

Planting Tips for Heirloom Rutabaga:

Rutabaga is a cool wather crop and so this vegetable seed can be planted in spring or fall.  Sow heirloom rutabag in the ground 1 week or so before last frost date in spring or in autumn for fall harvest.  Rutabaga will generally take 60-90 days to be harvest ready.

These heirloom seeds can be planted 1/2 inch to 1 inch apart in furrows and then thinned to final spacing.  Make sure to water rutabagas regullarly so that water gets to the roots steadily.  Do not let soil dry out completely. 

Seed Care Tips for Heirloom Rutabaga:

Heirloom seeds are hardy but always take care with your garden seeds to give them the appropriate amount of moisture - not letting the vegetable seeds dry out prematurely or overwatering and possibly having them rot.


Hearty Rutabaga, Turnip, and Carrot Soup

yield: Serves 6

For a simple dinner, present this flavorful soup with some warm crusty bread and a mixed green salad.
  • 1 tablespoon olive oil
  • 1 1/2 cups chopped leek (white and pale green parts only)
  • 1/2 cup chopped celery
  • 1 garlic clove, minced
  • 2 cups 1/2-inch pieces peeled turnips
  • 2 cups 1/2-inch pieces peeled rutabagas
  • 2 cups 1/2-inch pieces peeled russet potatoes
  • 2 cups sliced carrots
  • 1 28-ounce can diced tomatoes in juice
  • 4 14 1/2-ounce cans vegetable broth or low-salt chicken broth
Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.

Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls and serve.

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