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Rutabaga has many national and regional names. Rutabaga is the common North American term for the plant. This comes from the Swedish dialectal word rotabagge, [1] from rot 'root' + bagge 'lump, bunch'. [2] In the U.S., the plant is also known as Swedish turnip or yellow turnip. [3] [4]
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Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock. The name turnip – used in many regions – may also be used to refer to rutabaga (or neep or swede), which is a different but related vegetable. [1]
Brassica species and varieties commonly used for food include bok choy, broccoli, cauliflower, cabbage, choy sum, kohlrabi, napa cabbage, rutabaga, turnip and some seeds used in the production of canola oil and the condiment mustard. Over 30 wild species and hybrids are in cultivation, plus numerous cultivars and hybrids of cultivated origin.
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Rutabaga: Sag, popular in Indian and Nepalese cuisine, usually stir-fried with salt, garlic and spices [31] [32] Brassica napus var. pabularia: Rape Kale [33] [34] Brassica nigra: Black Mustard: Black mustard is commonly found in neglected gardens, on roadsides, in abandoned fields, and in areas where waste is disposed of.
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The rutabaga or swede differs from the turnip (Brassica rapa) in that it is typically larger and yellow-orange rather than white. In the Canadian provinces of Ontario, Newfoundland and Labrador and Atlantic Canada, the yellow-fleshed variety are referred to as "turnips", whilst the white-fleshed variety are called "white turnips". [citation needed]