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Kohlrabi

This Teutonic Brassica, legend has it, came to us via Attila the Hun. Kohlrabi is loaded with nutrients (including calcium), has practically no calories and is just about impossible to find at the market. Kohlrabi tastes like a cross between a Radish and a Cucumber, with a dense texture and a great crunch. Sow in spring and/or in the late summer for fall harvest. Harvest on the small and sweet side; the leaves are perfect for stir-fries, so no part is wasted. We love it the old-fashioned way: steamed lightly, then baked in a cheesy-cream sauce (try Edam or Gouda for a change) until piping hot. Excellent comfort food to store away in the freezer for the winter.

Average seed life: 2 years.

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Gardening Tips

Kohlrabi Sowing Instructions
Planting Depth
:1/4”-1/2”
Row Spacing:12”
Plant Spacing:6”
Days to Germination:5-14 days
Germination Temperature:45°-75°F

Plant this Brassica native of northern Europe in cool weather to enjoy its juicy-crisp texture, mild sweet taste and dramatic appearance. Kohlrabi prefers cool weather and moderately fertile, evenly moist soil. Amend bed with compost and/or well-rotted manure. Start transplants 4 to 6 weeks before planting outdoors, which should be done as soon as the soil can be worked. Or, direct-sow by spacing seed every 1" to 2". It grows best as a fall crop, planting up to 4 weeks before the first frost in the fall. Thin seedlings twice: first to 3" apart, then to 6" apart in each row. The thinned seedlings taste delicious steamed or used raw in salads. Harvest Kohlrabi on the small side (under 4" in diameter) for the best taste and crunch, using the leaves in soups or as a steamed side dish. Kohlrabi tolerates hard frost and is a most welcome addition to the fall table.

Krazy for Kohlrabi

Cooking Tip:
Kohlrabi Goes to Charm School

Kohlrabi is considered an “earthy” vegetable~if it is considered at all. I happen to love it boiled and mashed, in its robust peasant form. But allow me to introduce the Kohlrabi of the canapé tray. When young and tender it can be sliced into sweet, mild slivers and used instead of a cracker for dips, or to support a tasty daub of crabmeat.