Swede grows on fields in Winsen (Lower Saxony) near the Elbe. It prefers a balanced and cooler climate, and so our cultivation location in northern Germany is ideal. It also thrives in loamy soils, which are rich in humus and have sufficient moisture.

It takes just three months to grow swede from planting to harvesting. As it is only frost hardy to a limited extent, swede is harvested in autumn and stored over the winter. Harvesting the swede still requires a great deal of manual work, as the beet has to be pulled out of the ground undamaged and the green removed.

Swedes must first be peeled and can then be cut into pieces of any size depending on the method of preparation. Although they are nothing special to look at, they are a real all-rounder in the kitchen. For example, you can add them grated raw into a salad or cut into cubes and fried to serve with fish or meat as a vegetable side dish. They also taste great in a purée, casserole or in the swede stew that is typical of North Germany. Swede can be fried in a similar way to French fries or used to make rösti. Thinly sliced, coated in breadcrumbs and fried in a pan, they are the ideal vegetarian alternative to a schnitzel.

When buying swedes, make sure that they are firm and plump and that the skin is intact and has no dark spots. Swedes can be stored in the fridge for a few days without any problems.