|A rutabaga volunteer that I harvested in my field|
Rutabaga, daikon, and radish belong to the brassica Family. The are the annual relatives of the biennial brassicas, such as collard green, Russian kale, and cabbage.
They are very rich in not only vitamins C and tons of minerals, such as potassium and magnesium. That's only when you consume the root. Most people do not realize that the entire plant of rutabaga, or daikon, or radish is edible. The leaves (greens), stem (heart), and flowers are actually more nutritious in other vitamins, such as vitamin E and K.
I will cut and saute the stem and root using some ginger powder and soy sauce or salt. The leaves are tougher. So, I will ferment them in a glass jar using some salt. As I have mentioned in another post, fermented vegetables may actually not be as nutritious as fresh vegetables, but they have a lot of beneficial effects to your digestive system!