Kohlrabi is another vegetable related to the cabbage, easy to grow and used widely in stews and soups.
Grown for the bulb like stem, Kohlrabi is a cool climate vegetable.
High in fibre and vitamin C, it is quick to grow and if usually planted sequentially every 3 weeks during the season. It is the stem or tuber that is mainly eaten although the leaves can be eaten as well.
From sowing to first harvest is around 10 weeks.
How to grow Kohlrabi
Usually started from seed, and you can choose the variety from a number of varieties.
Seeds can be planted directly in autumn, or started indoors in winter for late winter planting.
Seedlings should be around 8 weeks before planting out.
- You will need a sunny position.
- Prepare the soil by weeding and digging in some well rotted compost.
- Seeds are planted at around 1cm deep and watered in with a liquid fertiliser. You can thin out as plants germinate and establish.
- Seedlings should be planted around 30cm apart and again watered in well.
- These are a hungry plant, so weekly applications of fertiliser are best for good growth.
- Soil needs to be kept moist, however well drained to prevent problems.
As the plant grows it tends to lift itself up and the stem swells near the base to form the tuber that is eaten. The tubers can be harvested as soon as they reach around 7 – 10cm across.
You can wash and slice the tubers and eat them raw in a salad, roast them or use them in stews. Best eaten when young as the taste and texture is better.
How and when to Harvest Kohlrabi
Kohlrabi is typically ready to harvest 55–75 days after sowing seeds, depending on growing climate and soil.
- Wait until the stems are around 8cm in diameter so 3 -4 inches).
- You can cut the whole stem off at the base, and it can reshoot. Or you can cut sections off the stem.
- Harvest first thing in the morning.
- Peel away the thick skin as this is indigestible and not very tasty.
- You can also eat the leaves, young fresh leaves are best.
- It is best to harvest your Kolrabi early as leaving it can result in a tough plant.
- Once the leaves will start to yellow and die off as the plant matures, it’s time to pull the plant from the ground. You can add it to the compost…..
Kohlrabi Varieties
- Purple Vienna – Purple Skin with crisp, sweet white flesh.
- White Vienna
How To Use Kohlrabi
Raw:
- Sliced or Julienne: Peel the outer skin (which can be tough) and slice the bulb into thin rounds or matchsticks. It’s great for adding crunch to salads or as a refreshing snack with dips like hummus or guacamole.
- In Slaw: Grate or shred kohlrabi and mix it with other vegetables like carrots and cabbage for a crunchy slaw, often dressed with vinegar or lemon juice.
- Pickled: Slice kohlrabi thinly and pickle it with vinegar, spices, and salt for a tangy, crunchy snack.
Cooked
- Roasted: Cube kohlrabi and toss it with olive oil, salt, and your favorite herbs, then roast at 400°F (200°C) for 25–30 minutes until golden and tender.
- Air Fried : Kohlrabi air fried chips are a crunchy treat.
- Sautéed: Slice or cube the kohlrabi and sauté it in a pan with butter or oil, garlic, and seasonings for a quick side dish.
- Mashed: Boil or steam kohlrabi, then mash it with butter, salt, and pepper for a creamy, low-carb alternative to mashed potatoes.