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A favourite with growers, Swede 'Best of All' is an old variety that produced globe shaped roots with purple tops and yellow flesh. The mild flavour and smooth texture is outstanding. Best of All is very easy to grow, very hardy and reliable with good storing qualities. Sown May to July, it can be harvested from October through to March. It isn’t as heavy cropping as modern varieties but has good flavour and low water content, so cooks quickly. Super mashed in butter or for use in stews.
Pretty Wild Seeds are registered with the Department for Environment, Food & Rural Affairs (DEFRA) under number 7529, so you can have confidence in both our products and advice. Although our products are listed in weights and acres, we can supply in additional quantities upon enquiry so if you need a larger supply, please don't hesitate to give us a call.
Quantities from: £2.95
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We happily accept returns within 14 days from date of delivery. All returns must be received in the same condition and packaging we sent them. Postage charges will not be refunded on unwanted products.
You are solely responsible for ensuring the goods are returned to us. We will not be liable for returns that are lost in the post or lost for any other reason. If a product arrives damaged we will advise the customer how to return the item with all return costs covered by us. Replacements & refunds will be dispatched / issued on receipt of the returned items only.
Prepare the site; Swedes are brassicas and like other members of the family need a firm, non-acid soil which has reasonable drainage. Pick a sunny spot and dig in autumn. Like most brassicas they do not like an acid soil so add lime to the soil if necessary. In spring apply Growmore fertilizer and sprinkle Bromophos if cabbage root fly is known to be a problem. Prepare the seed bed a week later, treading down and raking the surface.
Sowing; Mid-spring to early summer (April to July) Dig rows 1cm (½ in) deep and sow seed very thinly then cover with soil. Rows should be 37cm (15in) apart. Germinates between 12 and 30°C (53 to 86°F) Expected germination time: 6 to 10 days
Cultivation; Thin out the crop as soon as the seedlings are large enough to handle. Do this in stages until the plants are 9in (23cm) apart.
Keep the soil hoed and remember to water in dry weather – failure to do so will result in smaller and woodier roots. Rain following a dry spell can cause roots to split.
Harvesting: Sowing to harvest 20 to 24 weeks. Begin lifting as soon as the roots are large enough to use there is no need to wait until they reach their maximum size, use when they upwards of 'billiard ball' size. Harvest is usually from early autumn - November to February, but can extend from mid-September to the end of March. Do not hesitate to smell the roots, the stronger the scent, the stronger is the flavour of the vegetable.
You can leave them in the soil and lift with a fork as required until spring, but it may be more convenient to lift and store them indoors in December for later use.
The storage technique is to twist off the leaves and place the roots between layers of dry peat or sand in a stout box. They will store in a cool shed or refrigerator for several months. Blanched rutabaga can be frozen for up to a month.
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