7 Facts You Should Know About Kohlrabi

This crunchy veg makes a fantastic addition to any plot. Even though it can provide a great flavour to many dishes, kohlrabi isn’t a popular option for many growers. Here are some top facts that you might not know about this amazing crop that might inspire you to give it a try this year.

1. Kohlrabi is a relative of cabbage – even though they are used differently in cooking and have contrasting tastes.

2. Although it may look like it, this crop is not a root vegetable – the main part of the plant grows above the surface of the soil.

3. There are both white and red (purple) varieties of kohlrabi. They both grow long green leaves but the red variety tends to be tougher and stronger in aroma. 

4. Despite its appearance, kohlrabi has a mildly sweet taste, making it a great addition to salads and coleslaw.

5. The leaves are edible and highly nutritious. Cook them in a similar way to spinach by sautéing them in butter and garlic for a tasty dish. 

6. It can be harvested as late as October, which means you can extend the productivity of your plot past the summer months.

7. Wrapping kohlrabi in a damp towel once it’s been harvested will help it keep in the fridge for up to two weeks. Improper storage can cause this veg to become woody and inedible.

More information about kohlrabi, including how to sow and care for this crop, can be found in the May issue of Grow Your Own magazine. Find out how to subscribe here.

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