Kohlrabi (Brassica oleracea), also referred to as German turnip, is the same species as brussels sprouts, cabbage, broccoli, and cauliflower.
The name is derived from the German Kohl (cabbage) and Rabi (Swiss German variant) (turnip), because the swollen stem resembles the latter.
Kohlrabi was unknown anywhere until 400 to 500 years ago, and is the only common vegetable of Northern European origin. The turnip-like stem which rises above the ground as part of this cabbage was developed in the cool climate of northern Europe during the late 15th century.
Varieties:
There are several varieties commonly available, including White Vienna, Purple Vienna, Grand Duke, Gigante, Purple Danube, and White Danube.
The colouration of the purple types is superficial, as the edible parts are all pale yellow.
Kohlrabi, much over 5 cm in size, tend to be woody, as do full-grown kohlrabi much over perhaps 10 cm in size, except for the Gigante cultivar, which can achieve great size while remaining of good eating quality.
When, where and how to plant:
The kohlrabi plant is easy to grow, usually quite productive, and often accepted as a substitute for turnips.
When growing from seeds, sow outdoors as soon as the soil can be worked, sowing seeds at a depth approximately three times the diameter of the seed.
Otherwise you can start planting seedlings indoors. Transplant them outside a couple of weeks before the last frost, spacing plants 10-20cm.
Kohlrabi prefers cool weather, and that’s the period when most growth will occur.
Growing Guide
Select a location with full sun for growing kohlrabi plants.
Kohlrabi doesn’t need a deep soil, as it is the stem that grows into a bulb. A well-drained soil that’s watered regularly is quite beneficial. Also plenty of compost and manure or a general purpose fertiliser will help to promote quick growth.
It is not prone to the root weevils that plague turnips, and also less affected by drying winds and heat.
Harvest:
It can usually be harvested in 8-10 weeks. The fruit has good standing ability for up to 30 days after maturity, and the approximate weight is 150 gm.
How to use:
The flavour of kohlrabi is similar to that of the turnip, but is milder and sweeter when harvested before it becomes too old and tough. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.
Kohlrabi can be eaten raw as well as cooked, and the leafy greens can also be eaten. Considered rich in vitamins and dietary fibre, fresh kohlrabi stem is also a good source of vitamin-C. It’s believed to help our body maintain healthy connective tissue, teeth and gum.
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