Although kohlrabi is an unusual looking vegetable, it has become a garden favorite. This vegetable is a member of the cabbage family and does best in cooler spring and fall temperatures.
Kohlrabi makes a bulbous bulb that looks like a turnip, but the leaves grow like a globe. Kohlrabi is similar to turnip in flavor, but milder and sweeter in taste. This vegetable crop is of the same species as cabbage, broccoli and Brussels sprouts. All three derived from wild cabbage. Bulbs and leaves can be blue, white or purple in color, depending on the variety;
Although kohlrabi appears to be a root crop, it is not. The bulbous part of the plant is really a swollen stem. Underground roots grow under the bulb.
Kohlrabi is thought to trace its origin to Eastern Europe. Kohlrabi is a literal German translation that means cabbage-turnip. It is similar in appearance to the turnip flavor of flint cabbage. The vegetable was first noted in Europe in 1554. Kohlrabi is quite popular in Europe and is often substituted for turnips.
Kohlrabi are usually measured when the bulbs are about 2″-3″ in diameter. Larger varieties, though, have been grown such as “Giant”, which can be harvested at 4″-5″ in diameter. This commercial variety is larger and less likely to become tough and fibrous as in old plants.
It is better to grow kohlrabi from seeds planted directly in the garden. Early spring and fall planting should be done so that the hotter days of summer do not kill the grass. or to the seed.
Choose an area of the garden that will be full of sun. Add three to five inches of compost or dried manure to the soil and till it is about 12 inches deep. Sow the seeds. four inches apart.
You can also start house plants or in the greenhouse six weeks before the time of the last killing frost in spring. Transplant outdoors when the seeds are about five inches tall. The advantage of starting seeds at home is that it is more convenient and makes for a healthier and hardier crop.
Kohlrabi is ready for harvest in 55-65 days. The plant is ready for harvest with a bulbous stem about two to three inches in diameter. Do not allow the bulbs to get much larger, as they tend to become tough and fibrous with age.
They collect the leaves from it by cutting them with a sharp knife or scissors. The bulbous trunk can be cut off at the base. The leaves can be added to salads, soups or stews. They can also be cooked like spinach. The bulb can be cut into cubes, and added to soups, stews, fried or salad. Kohlrabi can also be sliced and then steamed or boiled.
Kohlrabi is low in calories and high in dietary fiber. A good source of Vitamins A and C. Kohlrabi is also a good source of calcium, manganese, phosphorus and potassium.
Kohlrabi is an unusual and colorful vegetable that is quickly becoming a gardener’s favorite around the world. Because it prefers cooler weather, kohlrabi can also be sown in the fall and safe through the winter, providing you. new supply for use in the kitchen.
Sources:
http://www.essentialgardenguide.com
http://www.organicgardeninfo.com
http://nutritiondata.self.com
