Kohlrabi is a unique and versatile vegetable that belongs to the cabbage family (Brassicaceae). Here's a closer look at this interesting plant:
Appearance: Kohlrabi has a bulbous, turnip-like stem that grows just above the ground. The stem is surrounded by a rosette of leaves that resemble those of kale or collard greens. The bulb comes in various colors, including light green, purple, and white, depending on the variety.
Taste and Texture: The flavour of kohlrabi is often described as a blend of cabbage and broccoli stems, with a hint of radish-like pepperiness. When raw, it has a crisp, crunchy texture similar to that of a radish or jicama. Cooked kohlrabi tends to be milder and slightly sweeter, with a texture reminiscent of potatoes or turnips.
Nutritional Value: Kohlrabi is rich in nutrients, including vitamin C, fibre, potassium, and various antioxidants. It is low in calories, making it a healthy addition to any diet.
Culinary Uses: Kohlrabi can be eaten raw or cooked and is incredibly versatile in the kitchen. When raw, it can be sliced or julienned and added to salads or slaws for a crunchy texture. It can also be steamed, boiled, roasted, or stir-fried and used in soups, stews, curries, and other dishes. The leaves are also edible and can be cooked like other leafy greens such as kale or spinach.
Growing Conditions: Kohlrabi is a cool-season vegetable that thrives in moderate temperatures. It prefers full sun but can tolerate partial shade. It grows best in well-draining, fertile soil with a pH between 6.0 and 7.5. Kohlrabi is typically grown from seeds sown directly into the garden soil, and it matures relatively quickly, usually within 6 to 8 weeks.
Harvesting: Kohlrabi is ready to harvest when the bulb reaches about 2 to 3 inches in diameter. Harvesting can be done by gently pulling the entire plant from the ground or by cutting the stem just above the soil surface. The leaves can also be harvested and used as greens