Kohlrabi is the most under-rated and misunderstood vegetable! It’s one everyone can love. Beneath the tough rind is an extra crispy light-tasting vegetable with uniform white flesh. I love it fresh and sometimes with a pinch of salt.
Kohlrabi is popular in Eastern Europe and Asia. The swollen stem is generally eaten raw, peeled and sliced, or grated into a slaw. The leaves can also be eaten as you would eat kale or collards.
Like all our veggies, these are non-GMO.
- Pick a spot that gets good sun. Kohlrabi likes loose soil, so break up the earth some if you have compacted soil.
- Plant after the risk of frost, but before Mid June.
- Sow kohlrabi seed balls 6 – 8 inches apart.
- Water when the soil gets dry.
- Harvest kohlrabi when the stems reach 3-inches in diameter. They can grow much larger, but become tough or pithy.
- Peel and slice swollen stem, add a dash of salt and eat!
- Sautée leaves in olive oil with a splash of lemon and sprinkle of nutmeg.