The History of Swede
Swede originated centuries ago in Sweden but did not become a
popular eating vegetable for humans until more recent times.
Swede was originally fed to cattle and it was grown mainly by
people from lower classes and it was a good, healthy and
substantial part of their diet, particularly in the winter.
Swede is often referred to as a winter vegetable. When swede was
first cultivated, it was known by a different name which was
'turnip-rooted cabbage'. It wasn't until 1780 when Sweden
introduced this vegetable to Great Britain when it became known
by the name 'swede'. More recent times have seen the popularity
of the swede rise and its health benefits have finally been
given the recognition that this fine, healthy vegetable
Types of Swede
There are different varieties of swede, all of which provide
good nutritional value and benefit our health. There are yellow
and white fleshed swedes. Two of the more popular types of swede
are Merrick and Marian.
Picking and Storing Swede/strong>
Swede should be stored in a cool dry place to help maintain its
freshness for longer. When you are picking swedes, choose ones
that are firm with smooth and blemish free skin as fresher
swedes will contain the highest nutritional value. Try to select
the freshest and smaller sized swedes where possible.
Preparing and Cooking with
When preparing this vegetable for cooking, the skin should be
peeled first in order to remove it. Swede can be cooked in
different ways and used in various swede recipes. This delicious
tasting vegetable compliments potato wonderfully when these two
healthy vegetables are mashed together.
Swede can be boiled, steamed, baked and roasted. It is a nice
addition to roast dinner and compliments other vegetables,
particularly carrot, very well. Swede is also a great vegetable
for use in soups and casseroles.
It is a very filling and substantial food item that is full of
goodness and vitality. When cooking swede, it is important to
get it just right and the only way to do this is to frequently
check it whilst it's cooking. This vegetable should be tender
when eaten but it shouldn't be either over-cooked or