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Krasnoselskaja, organic seeds

Eco Heirloom


Is an old swede from Russia which we have grown selectively and multiplied since the beginning of the 1990s. It resembles a slightly flattened round "Östgöta" with its yellow root and green neck. Krasnoselskaja is mentioned in Swedish vegetable cultivation in the 1950s as the most tasty food swede of all, in the opinion of lots of people. Only Portion with about 100 seeds.


Product number:5680
Scientific name:Brassica napus
Botanic family:The Mustard Family - Brassicaceae
Days to maturity:90
F1 Hybrid:No
New variety:No
Sowing time:April–June
Sowing depth:1 cm
Germination time:4–7 days
Plant spacing:15–20 cm
Row spacing:40–50 cm
Height:40–50 cm
Plant location:Sun–Half shade
Seeds/g:300–500 seeds
Heirloom variety:Yes

Cultivation advice


Sow about 1 cm deep directly as soon as the soil has warmed up a bit. If there is a great risk of attacks by the cabbage-fly, wait with the sowing until the latter half of June. The swarming time of the flies is then almost over and they have done their worst. Sow later as well if the roots are to be stored. 

The swede can be pre-cultivated in a hot-bed or indoors for an extra early harvest. Then sow thinly, about 1cm deep, 4-6 weeks before setting out the plants as planned! The seeds want warmth when germinating, preferably just above 20°C. After sprouting they should be in a light, cool and airy place to avoid lankiness and attacks by root-neck rot but not lower than 14°C for any length of time. Low temperature increases the risk of bolters a lot. Temper the plants gradually before setting them, when the risk of frost is just about over. Most kinds of cabbage can handle a night of light frost. Set out the seedlings a little deeper and tread down the soil preventing the cabbage flies laying their eggs. Many early sorts can be sown directly as soon as the soil has warmed up. Do not allow the sowing to dry out and look out for the flea-beetles.


Keep 15-20 cm between the plants and 40-50 cm between the rows.


Harvest the swedes during the whole summer from a size of a few cm in diameter and so on. Those roots which are intended for storage should be taken up in late autumn. Do, however, let them thaw out completely before harvest after frosty nights. Save a few cm of the tops and put the roots in sacks in a cool, damp place.  


300-500 seeds/g. 8 g yield about 1000 seedlings in pre-cultivation. A portion contains about 100 seeds.