(Brassica oleracea) Kohlrabi is a member of the cabbage family that is easy to grow and offers the same awesome health benefits as its cabbage relatives. The Early Purple Vienna variety has a purple-skinned exterior, greenish-white interior.
Kohlrabi has a crisp texture that works great for salads and slaws. The flavor has been compared to apples, mild turnips, and radish. Also delicious sautéed or stir-fried.
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Sow outside 4 to 6 weeks before average last frost or as soon as the soil can be worked. Transplant outside when soil reaches approximately 45 degrees.
Kohlrabi is a member of the cabbage family (which also includes broccoli, cauliflower, kale and mustard) and offers the same awesome health benefits. For the most part, kohlrabi is easier to grow than its relatives, and fast to mature, making it ideal for fall or early spring planting.
Kohlrabi is actually an enlarged stem that develops into a bulb just above the soil. These bulbs are delicious steamed, stuffed or stir-fried; added to soups; or sliced and baked.
Once established, kohlrabi benefits from a lot of moisture and will also appreciate an abundant side dressing of compost.
Best harvested when the stem reaches 2-3” in diameter. Smaller kohlrabi is the sweetest and most tender. The leaves can also be used in juices, salads or steamed.