kohlrabi

Scientific Name: Brassica oleracea var. gongylodes

Flavour: Kohlrabi has a mild and sweet flavour with a hint of peppery undertones. It offers a pleasant, crisp texture similar to a combination of cabbage and radish.

Growing Season: Kohlrabi is a cool-season vegetable that can be grown in both spring and autumn. The ideal growing temperature ranges from 15°C to 20°C (59°F to 68°F).

Native Region: Kohlrabi is believed to have originated in Europe, specifically in the Mediterranean region. It has been cultivated and enjoyed in various regions worldwide, including the British Isles.

Traditional Recipe: Kohlrabi Slaw

Ingredients:

  • 2 kohlrabi bulbs, peeled and julienned

  • 1 carrot, peeled and julienned

  • 1 small red onion, thinly sliced

  • 2 tablespoons of mayonnaise

  • 1 tablespoon of Dijon mustard

  • 1 tablespoon of apple cider vinegar

  • 1 teaspoon of honey or sugar (optional)

  • Salt and pepper to taste

  • Optional: Chopped fresh herbs (such as parsley or dill) for garnish

Instructions:

  1. In a large bowl, combine the julienned kohlrabi, carrot, and sliced red onion.

  2. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey or sugar (if desired), salt, and pepper until well combined.

  3. Pour the dressing over the vegetables and toss gently to coat them evenly.

  4. Let the kohlrabi slaw sit in the refrigerator for at least 30 minutes to allow the flavours to meld together.

  5. Serve the slaw chilled and garnish with chopped fresh herbs, if desired.

Health Properties: Kohlrabi is low in calories and a good source of fiber, vitamins C and B6, potassium, and other essential nutrients. It also contains antioxidants, such as glucosinolates, which may have potential health benefits. Kohlrabi is a nutritious addition to a balanced diet, contributing to overall health and well-being.

Growing Technique:

Location: Kohlrabi thrives in full sun but can tolerate partial shade. It prefers well-drained, fertile soil with a pH level between 6.0 and 7.5.

Planting: Start kohlrabi seeds indoors about 6 to 8 weeks before the last frost date, or sow them directly in the garden once the soil has warmed up. Plant the seeds about ½ inch deep and 6 to 12 inches apart.

Maintenance: Keep the soil consistently moist, but avoid overwatering to prevent root rot. Apply a layer of organic mulch to help retain moisture and suppress weed growth.

Thinning: Once the seedlings have developed a few true leaves, thin them to provide adequate spacing. Maintain a distance of 4 to 6 inches between the kohlrabi plants.

Fertilisation: Apply a balanced organic fertiliser or compost during planting and side dress with nitrogen-rich fertiliser when the plants are about halfway to maturity.

Pests and Diseases: Watch out for common cabbage family pests like cabbage worms or aphids. Use organic pest control methods, such as handpicking or using insecticidal soaps, if necessary.

Harvesting: Harvest kohlrabi when the bulb reaches about 2 to 3 inches in diameter. Use a sharp knife to cut the bulb just above the soil line. Younger bulbs tend to be more tender and flavorful.

Storage: Kohlrabi can be stored in the refrigerator for up to a couple of weeks. Remove the leaves before storing, as they tend to wilt quickly.