Fresh from the fields.

The Behr vegetable ABC


All informaton at a glance

Swedes belong to the cabbage family, which also includes numerous well-known types of vegetable (e.g. kohlrabi, Brussels sprouts, radish etc.). The true origin of the swedes is unknown. Swedes cultivated today come from Scandinavia and reached Central Europe only in the 18th century. Swedes became widely known only during the First World War when they replaced potatoes as a basic food after a failed harvest in Germany. In the so-called "swedes winter" of 1916/17, swedes made an important contribution to feeding the population. In recent years, it has enjoyed a certain renaissance as an older vegetable. Only the true swedes find use in the kitchen.

The most important cultivation region is in Scotland. During the September to March season, the largest proportion of swedes comes from this cultivation region. The cultivation of swedes in Germany is primarily done regionally, meaning that precise figures for the extent of cultivation are not readily available. Swedes are not a very demanding crop and so represent a great enhancement to vegetable cultivation programmes. Swedes are only slightly frost-hardy, so they are completely harvested in autumn and stored. They are then of good quality and are available for fresh preparation until the end of the season in March of the following year.

Download: Crop calendar

In the kitchen, swedes are very versatile and are cooked for example into soups and stews.

Recipe suggestion: Swedes Potato Vegetables

Recipe of the month

is our recipe of the month