(Brassica oleracea (Gongylodes group))
A low stout growing cultivar of the common cabbage that is also known as Italian Turnip and will grow almost anywhere.
Varies in flavour between nutty when raw and broccoli with a hint of radish when cooked. Partners well with cumin, chives, watercress, radish, tomatoes, carrots as well as seasonings like horseradish and ginger. A must have in soups, stews, slaws and salads.
High in vitamin C and a good source of dietary fibre and potassium. A cup of raw Kohlrabi has only 36 calories. It is low in saturated fat and cholesterol. Shred raw bulbs to add crunch to slaws and salads. Also tasty mashed, roasted or sautéed. Leaves can be added to soups and stews in the last 15 minutes of cooking. Helps maintain a healthy immune system. Bulbs up to 8cm are preferred as they are more tender and delicate in flavour. Don’t usually require peeling.
Prefers a sunny position that is moist but not wet. Doesn’t like being too wet or drying out.
Regular applications of Seasol and PowerFeed will keep it healthy and growing. Remove flower stems as soon as they appear. Pick leaves when young and harvest bulbs after 7-10 weeks.
|Position||FULL SUN, MODERATE FROST|