Kohlrabi-Green
Kohlrabi-Green

Kohlrabi-Green

Brand: Whitwam Organics
Item Number: 3121-01

Regular price $3.75 On Sale

Estimated Arrival: Between May 15 and May 20. * ETA for USA only

Kohlarbi-Green

Brassica oleracea Gongylodes Group

 Kohlrabi may tend to be a considered a root vegetable, but it is really a cabbage cousin, with a cabbage-like scent and the flavor of broccoli stems. It's a perfect substitute for cabbage or turnips, and it's even rich in vitamins and minerals. Kohlrabi is a bulbous stem with two layers of stiff leaves attached in a rosette, similar to cabbage. It may be green or purple. Long leafy greens shoot out from the top of the plant. Raw and roasted, all portions of the kohlrabi can be consumed. Steamed, sautéed, grilled, stuffed, creamed, in broth or chili, and eaten raw, it's wonderful. Smaller kohlrabi has a sweeter taste, whereas larger kohlrabi has a stronger, almost radish-like flavor. Fresh leaves suggest a recent crop, as does a solid bulb. My favorite, is to slice it thin, and eat it with a roasted red pepper and garlic hummus.

Days to germination

 4-7 days mostly

Days to maturity

About 40-60 days 

Life cycle

Cool Season- bi- annual 

Plant time

Late Fall to Late Winter. Kohlrabi requires 45 to 60 days of cool temps

Spacing

12-15 inches

Sun

Full sun, well drained soil

Soil temperature

65-75 degrees

Optimum soil P.H

5.5-6.8

Height

12-20 inches tall

Harvest

 Harvest as soon as the stem starts to swell. The smaller ones taste better. There is a fine balance between maximizing size and losing flavor.

Kohlarbi-Green

Brassica oleracea Gongylodes Group

 Kohlrabi may tend to be a considered a root vegetable, but it is really a cabbage cousin, with a cabbage-like scent and the flavor of broccoli stems. It's a perfect substitute for cabbage or turnips, and it's even rich in vitamins and minerals. Kohlrabi is a bulbous stem with two layers of stiff leaves attached in a rosette, similar to cabbage. It may be green or purple. Long leafy greens shoot out from the top of the plant. Raw and roasted, all portions of the kohlrabi can be consumed. Steamed, sautéed, grilled, stuffed, creamed, in broth or chili, and eaten raw, it's wonderful. Smaller kohlrabi has a sweeter taste, whereas larger kohlrabi has a stronger, almost radish-like flavor. Fresh leaves suggest a recent crop, as does a solid bulb. My favorite, is to slice it thin, and eat it with a roasted red pepper and garlic hummus.

Days to germination

 4-7 days mostly

Days to maturity

About 40-60 days 

Life cycle

Cool Season- bi- annual 

Plant time

Late Fall to Late Winter. Kohlrabi requires 45 to 60 days of cool temps

Spacing

12-15 inches

Sun

Full sun, well drained soil

Soil temperature

65-75 degrees

Optimum soil P.H

5.5-6.8

Height

12-20 inches tall

Harvest

 Harvest as soon as the stem starts to swell. The smaller ones taste better. There is a fine balance between maximizing size and losing flavor.