Op of the Cr

Although primarily grown as stock food, don’t turn up your nose at delicious swedes. Unlike other brassicas, the hardy, moisture-loving swede, is prized for its roots, which sweeten once exposed to frosts. A well-grown swede should be sweet enough to eat raw and is even sweeter when cooked. Boiling is the traditional way, topped with cream and served with meat and spuds. SOW AND GROW

When to sow: November to April in warm areas; November to December in cooler areas. Position: Full sun. Harvest: 12-16 weeks.