Kohlrabi leaves can be harvested for the table; cook them like you would other greens. If the skin of a globe is tough, peel away the outer layer; the center may still be tender and flavorful. Winter harvest.
In mild-winter regions, leave kohlrabi in the ground over the winter and harvest globes as needed. More tips at How to Harvest and Store Kohlrabi.
Storing and preserving. Kohlrabi will store well in the refrigerator for 1 to 2 weeks or for one to two months in a cold, moist place. Kohlrabi can be peeled and diced for freezing. Common name. Kohlrabi, turnip-rooted cabbage, stem turnip, turnip cabbage, German turnip. Your email address will not be published.
Post Comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. Please check settings. I am having a problem with radicchio. My gardening friend and I planted it years ago in spring; it never came to a head. My friend read somewhere that it was a two year plant. We planted seedlings late last spring and now I have a healthy plant, cupping leaves but no sign of a head.
So, what am I doing wrong? Persuading radicchio to form a head can be difficult, but not impossible. Only 10 to 50 percent of heading varieties actually form a head without special attention; so you can see success can be difficult Here are a few suggestions to get the results you want: 1. Plant for fall harvest: sow seeds in the garden 85 days before the first frost in fall; radicchio requires a long, cool season.
Spring planted crops have less success. Place a plastic mulch or plastic sheeting around the radicchio plants—white, black, or clear. Growing radicchio on plastic, not the soil, will increase the heading percentage significantly.
Finally, radicchio leaves can be eaten even if a head does not form; so once leaves are 4 to 5 inches long harvest them from the outside in cut-and-come-again fashion and enjoy the flavor of young, tender leaves.
I planted kolrabi between peppers and tomatoes. Two questions: Why are they so small, just ping-pong ball size? Why arent you supposed to plant kohlrabi by tomatoes? Small Kohlrabi: Kohlrabi likes cool weather. It is fast growing and matures quickly, so it is a good choice spring and fall planting. Direct-seed kohlrabi about the time of the last spring frost date and for a fall crop about 8 to 10 weeks before the first fall frost date.
If you live in a region where summer weather does not get too warm, you can make successive sowings of kohlrabit every 2 weeks. Kohlrabi is best harvested young and small, when the bulbs are about 2 inches in diameter—this size kohlrabi will be sweet, crisp, and tender.
If bulbs get too much bigger they will turn woody and fibrous. What could be the cause of the bulb not forming? The stem just continues to grow into an elongated tube, not the usual round bulb. Poor bulb formation in kohlrabi can be the result of uneven watering or soil lacking in nutrients, or both.
Water kohlrabi whenever the top inch or two turns dry—you may need to water a couple of times a week. Cabbage loopers and cabbage worms can also be a problem. If I think I need to cover my beds to prevent cabbage moths from laying eggs, I apply a floating row cover using material made for that purpose or a thin piece of cloth that will let lots of light in. Kohlrabi takes about weeks to reach maturity. Mine seem to be ready in about 55 days. The purple type takes a week longer.
The size of a tennis ball is ideal and no more than 2 inches in diameter. If the weather where you live is very cold, you might be able to wait a bit until they are a little larger. Keep the leaves attached because you can use those to make chips. They should keep for a few weeks at least. If you want to make chips from the leaves and would like the process to be convenient as possible, remove the leaves and take away all middle stems.
Keep the leaves in large pieces, inches across and store in a container in the refrigerator for easy access. Young leaves taste great in stir fries. Roast them see recipe below as a snack on a whim or right before a meal for that satisfying crunch factor. Here are some tips for solving common problems while growing kohlrabi. Crowding will block light and delay bulbs.
Over and under watering, and too many weeds can also stress it. The best tasting kohlrabi bulbs out rapidly. I transplanted several plants to another location as I thinned and they grew beautifully. Pick when smaller than a tennis ball. Bulbs that split or crack are usually a result of too much nitrogen fertilizer too late in the growth cycle.
Another possibility is drought. If you act fast. The section closest to the root will be inedible, very woody. The part closest to the stems will be the softest. Try to keep as much kohlrabi near the stems as possible. In the garden, kohlrabi sports a trim, upright growing habit that accommodates the presence of nearby plants — something the bigger brassicas cannot do.
Growing kohlrabi and beets together works well because the two crops grow on a similar schedule and have similar moisture needs. You also can grow kohlrabi between rows of onions, lettuce, or radicchio, where its odd appearance becomes strikingly handsome.
Kohlrabi delivers the flavor of tender broccoli stems, but with a crisp texture that has earned it the nickname of "vegetable apple. In either purple or green, garden-fresh kohlrabi has the same unique tenderness found in home grown broccoli. You can get to know kohlrabi in the kitchen by trying three simple concepts: slaw made by combining grated or julienned kohlrabi with apples, oven-roasted kohlrabi, and creamy kohlrabi soup curry recommended but optional.
Kohlrabi leaves are eaten in some cuisines, but in my experience they tend toward bitterness and lack the tender bite of more table-worthy greens. When raw, kohlrabi is slightly crunchy and mildly spicy, like radishes mixed with turnip. You can toss them in a salad, make a slaw out of grated kohlrabi , or eat them on their own with a drizzle of good olive oil and a sprinkling of sea salt.
But, it's also possible to have a fall harvest of this crop. To grow late-season kohlrabi , sow more seeds into the garden in late July or early August. Kohlrabi is the least hardy of the cabbage like vegetables. Hot weather causes the stem to become woody and tough. Control insects and diseases throughout the year. Good source of vitamin C: Ounce-for-ounce, kohlrabi has more vitamin C than an orange. Anti-inflammatory and anti- diabetic properties: Kohlrabi has an anti-inflammatory effect, which can help to reduce the risk of developing insulin resistance and type 2 diabetes.
Well, time to add another super-veggie into the healthy-eating mix. Enter: kohlrabi. Kohlrabi also has ample vitamin C, says Kirkpatrick — about 54 mg per grams — meaning it contains more vitamin C than cauliflower, strawberries, melon, orange juice, and grapefruit juice.
Kohlrabi Basics The whole plant is edible, but usually when we talk about kohlrabi we mean the bulb of the plant, as we do here. The bulb kind of tastes like broccoli stems my favorite part of broccoli! It doesn't have to be peeled , but the peel can be tough so I usually do. Place kohlrabi in a perforated plastic bag in the vegetable crisper section.
Kohlrabi with the leaves attached will keep in the refrigerator for 2 to 4 weeks, without the leaves 2 to 3 months. Kohlrabi is a member of the cabbage family, and as such, comes with this family's signature sweet-but-peppery flavor profile. We usually eat the bulbous bottom, but the entire kohlrabi plant is actually edible.
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