Kitchen Garden Seeds

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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

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.