Kohlrabi Bulb

Kohlrabi can be green or purple. Looking something like a Sputnik in vegetable form with a squat bulb and antennae-like shoots kohlrabi is part of the cabbage family.

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HOW TO PLANT KOHLRABI SEEDS.

Kohlrabi bulb. Both the leaves and the bulb portion are eaten. Its a cool-weather crop thats at its best from early fall through spring. Kohlrabi grows as a bulb above ground with stalks that have leaves at the ends.

Use the bulb trimmed peeled and sliced fresh in salads or it can be boiled or steamed. The leaves of kohlrabi are tender and delicate and therefore perfect for salads while the bulb can be eaten both raw and roasted. The smaller bulbs are the sweetest.

Its leaves stems and bulbs can be eaten raw or cooked. Kohlrabi is a hardy biennial grown as an annual. However growing kohlrabi greens for harvest will reduce the size of the bulb.

Pick the bulbs that are the size of a golf ball. The plant is generally grown for the bulbs but the young greens are also flavorful. Stems can be white purple or green and are topped with a rosette of long-stemmed blue-green leaves.

Kohlrabi sometimes referred to as a German turnip is closer to an apple than it is to a turnip. Kohlrabi is milder and sweeter than either cabbage or turnip. It has long leafy greens that shoot out from the top.

A member of the cabbage family kohlrabi is a cool season vegetable that has little tolerance for freezing temperatures. It can be white green or purple with little difference in flavor and has a mild taste that has made it popular in dishes from salads to soups. Also known as a cabbage turnip the kohlrabi is a bulb looking vegetable bred from a wild cabbage.

The name translates from German as turnip cabbage and the mild sweet flavour is somewhere between a turnip and a water chestnut with a crisp crunchy texture. Kohlrabi grows as a bulb with leaves shooting up from the sides giving it an almost alien look. And the techniques for cooking it fall somewhere between the two.

Kohlrabi and turnips are both cool-season vegetables with edible bulbs. Sometimes referred to as a German turnip kohlrabi comes from the Brassica oleracea family which includes broccoli cauliflower kale collard greens and Brussels sprouts. There are numerous shoots stalks with leaves at the ends that grow up from the bulb.

All parts of the kohlrabi can be eaten both raw and cooked. Peeling and chopping or slicing is the only prep required. Commonly kohlrabi is treated the same as cabbage.

A kohlrabi plant has a round globe the bulb that grows mostly above the soil line. The leaves can be cooked and served as well as you would chard. The bulb of the kohlrabi is not a root and grows above ground.

However turnips like carrots potatoes and beets are true root vegetables. Kohlrabi which can be green or purple is a bulbous vegetable surrounded by two layers of stiff leaves attached in a rosette like a cabbage. If you overcrowd the plants some may not create bulbs not only because the plants are competing for nutrients but because light will be blocked by neighboring plants and delay the formation of the bulbs.

Harvest your kohlrabi when the bulbs are 24 inches 710 cm. Kohlrabi has a swollen globe-shaped stem that makes it look like a turnip growing on a cabbage root. Kohlrabi is a cruciferous vegetable thats closely related to cabbage.

The bulb sits on the top of the soil so its easy. Kohlrabi and turnips have complementary flavors and taste great together in soups or roasted vegetable medleys. Plant the seeds in the ground ¼-½ inch deep and space them at least 6-8 inches apart.

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