Originally from Germany. Kohlrabi makes a delicious addition to vegetarian and vegan recipes. This unusually looking vegetable is also called German turnip.
Crisp and crunchy, it is slightly sweet and tastes like a cross between cabbage, broccoli stems and turnip. A brassica, Kohlrabi is related to Broccoli, Brussels Sprouts, Collard greens and Kale.
Here you will find a guide on how to grow it at home or in an allotment. It strives best in cold temperatures and is best grown during the cooler months. The edible part of the kohlrabi sits above-ground level and grow to variable sizes. Most kohlrabi found in supermarkets are light green, but if you find yourself at a farmers market or get a weekly veg box, you might be treated to a gorgeous purple coloured kohlrabi. Both have pale green to white flesh.
Kohlrabi can be eaten raw or cooked. You can roast, steam, boil, stew or stir-fry it. It is excellent raw in salads cut into long thin matches, cubed or sliced with a mandoline. Kohlrabi is also perfect for fermentation or pickling.
Kohlrabi pairs well with cabbage, cheese, dill, garlic, ginger, lemon, nutmeg, onion, parsley, curry, potatoes, soy sauce and sour cream. For a simple appetiser try serving it sprinkled with salt and lemon.
Nutritional Content: a very good source of vitamin C and fibre and a good source of vitamin B6 and potassium.
UK Season: July to November