Kohlrabi is a low stout cultivar of the cabbage family that deserves to be more widely eaten, don’t be put off by its rather unusual appearance! Kohlrabi is German for turnip, and it certainly looks like one…
To grow kohlrabi, you can sow the seeds directly into your veggie bed (we assume there’s a good mix of compost in there!) To make it easier to plant the small seeds, you can plant one packet of seed with a small amount of compost and rake it over the bed. Former Gardening Australia presenter Jerry Coleby-Williams says, “If you like the rich flavour of cabbage, you should try kohlrabi because one sowing will last up to a year if you keep them moist. You can eat the leaves as they grow and when the stems are fat and swollen, you can eat them just like cauliflower.”
Kohlrabi tastes like a cross between celery and a milder and sweeter broccoli – certainly worth giving a go! Kohlrabi makes for a tangy little dipping crudité when raw and is wonderfully refreshing in salads. Try it on a bed of mache rosette, topped with capers and parsley and finished with a red wine dressing; or in a coleslaw with apple, celery and mint, combined with a yoghurt dressing made with lime and mustard seeds. Cooked, kohlrabi is a deeply satisfying accompaniment. Cut into batons, steam or boil until tender, toss in a pan for a few moments with olive oil, garlic, thyme, seasoning and a splash of tangy balsamic vinegar.
To read more about this amazing plant, click here!