Parsley, not just a garnish

A member of the extensive cabbage family that includes broccoli, cauliflower, kale and mustard and popular today in Germany, Austria and all over eastern and central Europe, kohlrabi is a staple. The word "kohlrabi" is from the German "kohl" meaning cabbage and "rabi" meaning turnip. Easier to grow than its relatives and quick to mature, kohlrabi requires about the same soil conditions as cabbage, preferably fertile soil and adequate moisture. Kohlrabi is harvested when young and tender.

Richard Gehman, in his "The Haphazard Gourmet", states that kohlrabi is a very underrated vegetable and that more people should eat and enjoy it. A classic southern dish combines it deliciously with black-eyed peas. Chinese cuisine loves it served simply and is frequently added to stir-fries. In China, it is called gai laarn tau; and in India, it is known as ganth gobhi or knol-khol.

USES

Kohlrabi stems (the enlarged vegetal part) are surrounded by two distinct fibrous layers that do not soften appreciably when cooked. These layers are generally peeled away prior to cooking or serving raw, with the result that the stems often provide a smaller amount of food than one might assume from their intact appearance.

Although all parts of kohlrabi are edible, the bulbous stem is most frequently used, typically raw in salad or slaws. It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal. It is also more crunchy and crisp than a raw broccoli stem.

Kohlrabi leaves are edible and can be used similarly to collard greens and kale, but take longer to cook.

Kohlrabi is an important part of Kashmiri cuisine, where it is called Mŏnji. It is one of the most commonly cooked vegetables, along with collard greens (haakh). It is prepared with its leaves and served with a light soup and eaten with rice.

In Cyprus, it is popularly sprinkled with salt and lemon and served as an appetizer.

Kohlrabi is a common ingredient in Vietnamese cuisine. It can also be found in the dish nem rán, stir fry and canh. Raw kohlrabi is usually sliced thinly for nộm or nước chấm.

Some varieties are grown as feed for cattle.

Here are 10 kohlrabi recipes to make on repeat.

PRESERVATION

Probably the best way to preserve kohlrabi is to make kimchi out of it.

GROWING

SEASON & PLANTING
Seed can be started in August and planted throughout the cool season. Plant starters can be used when they become available.

SOIL & NUTRITION
Plant in well-amended garden soil. Feed throughout the season with a general purpose organic fertilizer.

TEMPERATURE & SUN EXPOSURE
Plant in full to part sun. Plants can tolerate temperatures down into the low 20s°F.

WATER
Provide steady, regular water, as usually found in a garden bed.

HARVESTING
Harvest kohlrabi when the bulb is two to three inches in width. If the bulb gets too large, it will become tough, woody and bitter.

WILDLIFE
Kohlrabi may get eaten when the weather warms up by moth larvae. The cool winter temps keep these insects away.

INVASIVENESS
kohlrabi does not seem to escape cultivation in our region.