Swedes are quite easy to grow and full of goodness, but are relatively slow growing compared to their close relative turnips. The advantage of growing swedes rather than turnips is that they have a milder and sweeter taste, and that they stand well on the vegetable patch throughout autumn and winter.

Swedes are generally always cooked. If cooking, they can be used in the same way as potatoes and parsnips, for example roasting, baking, or mashing, and for ingredients in soups and casseroles.