Purple Vienna Kohlrabi

Brassica oleracea   

Approximately 100 seeds per pack.

Germination ~ 73%  BELOW 80% STANDARD

BOTANICAL SAMPLE.  DISCOUNTED ITEM

Kohlrabi is one of those strange plants that when you first see it growing you think it might just be from another planet. Many people who only ever see it being sold at markets assume it must be a root vegetable, but the part we eat is actually a swollen stem.  The name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter

Like brussels sprouts, kohlrabi is a relatively new development in the cabbage family, believed to descend from wild "marrow cabbages" that grow along the coast of Northern Europe. Its first written mention comes from an Italian botanist (Mattioli) in 1554, who said it had "come lately into Italy." By the end of the century it was being grown in Austria, Germany, England, Italy, Spain, North Africa, and parts of the eastern Mediterranean. Today, it's become a part of the food culture in countries as far away as Vietnam, Sri Lanka, and India.

VARIOUS WAYS TO COOK KOHLRABI

Kohlrabi is a versatile vegetable that can be enjoyed cooked or raw. Purple kohlrabi ranges in hue from deep violet to pale lavender. Like green kohlrabi, purple must be completely peeled before you use it. Once it’s peeled, it looks and tastes just like green kohlrabi. The leaves are just as edible, and they do add their beautiful purple hue to dishes.  

Peel the kohlrabi. Whether you’re cooking kohlrabi or serving it raw, you will need to completely peel and discard the thick, tough outer layer (you may need a sharp knife for this; the skin is quite tough and indigestible).

Here are several delicious ways to cook kohlrabi:

Roasted: Preheat your oven to 400°F (200°C). Peel the kohlrabi bulbs and cut them into cubes or wedges. Toss the kohlrabi pieces with olive oil, salt, and pepper, along with any other desired seasonings like garlic powder or thyme. Spread them out on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and golden brown, flipping halfway through.

Steamed: Peel the kohlrabi bulbs and cut them into slices or cubes. Place the kohlrabi pieces in a steamer basket over boiling water and steam for 8-10 minutes, or until tender. Serve hot with a drizzle of melted butter or a sprinkle of salt and herbs.

Stir-fried: Peel the kohlrabi bulbs and cut them into thin slices or matchsticks. Heat some oil in a skillet or wok over medium-high heat and add the kohlrabi slices along with other vegetables like bell peppers, onions, and carrots. Stir-fry for 5-7 minutes, or until the vegetables are crisp-tender. Season with soy sauce, garlic, ginger, and a pinch of red pepper flakes for added flavor.

Mashed: Peel the kohlrabi bulbs and cut them into cubes. Boil the kohlrabi cubes in salted water for 15-20 minutes, or until tender. Drain the cooked kohlrabi and mash them with a potato masher or fork until smooth. Season with butter, salt, pepper, and any other desired herbs or spices.

Grilled: Peel the kohlrabi bulbs and cut them into thick slices or wedges. Brush the kohlrabi slices with olive oil and season with salt and pepper. Preheat a grill or grill pan over medium-high heat and grill the kohlrabi slices for 4-5 minutes per side, or until tender and lightly charred.

Soup: Peel and chop the kohlrabi bulbs, then sauté them with onions, garlic, and other vegetables in a pot until softened. Add vegetable broth and simmer until all the vegetables are tender. Blend the soup until smooth, then season with salt, pepper, and herbs to taste. Serve hot with a dollop of sour cream or yogurt, if desired.

Experiment with these cooking methods to discover your favorite way to enjoy kohlrabi!

 BENEFITS OF EATING KOHLRABI

Kohlrabi is not only delicious but also packed with nutrients, making it a great addition to your diet. Here are some reasons why you might consider eating kohlrabi:

Nutrient-rich: Kohlrabi is a good source of vitamins C and K, as well as fiber, potassium, and antioxidants. These nutrients are essential for various bodily functions, including immune support, bone health, and digestion.

Low in calories: If you're looking to maintain or lose weight, kohlrabi is a great choice because it's low in calories but still offers a good amount of nutrients and fiber, helping you feel full and satisfied.

Versatility: Kohlrabi can be eaten raw or cooked, and it has a mild, slightly sweet flavor that pairs well with many different dishes. You can slice it up and eat it as a crunchy snack, shred it into salads, roast it with other vegetables, or even use it in soups and stews.

Digestive health: The fiber content in kohlrabi can help promote healthy digestion by adding bulk to your stool and preventing constipation. Plus, the water content in kohlrabi helps keep you hydrated, which is also important for good digestion.

Supports heart health: Potassium, found in kohlrabi, is essential for maintaining healthy blood pressure levels and supporting heart function. Additionally, the antioxidants in kohlrabi may help reduce inflammation and lower the risk of heart disease.

Overall, eating kohlrabi can be a tasty and nutritious way to add variety to your diet and support your overall health and well-being.

HOW TO GROW KOHLRABI

Growing kohlrabi is relatively straightforward and can be a rewarding experience. Here's a general guide on how to grow kohlrabi:

Choose the right location: Kohlrabi thrives in cool weather, so choose a location that receives full sun but also has some shade during the hottest part of the day, especially if you're planting it in warmer climates. Ensure the soil is well-draining and rich in organic matter.

Planting time: Kohlrabi is typically planted in early spring for a summer harvest or in late summer for a fall harvest. You can also plant it in early fall for a late fall or early winter harvest, depending on your climate.

Sowing seeds: You can sow kohlrabi seeds directly into the garden bed or start them indoors 4-6 weeks before the last expected frost date. Plant the seeds about ¼ to ½ inch deep and space them 4-6 inches apart in rows that are 12-18 inches apart.

Soil conditions: Kohlrabi prefers well-drained, fertile soil with a pH level between 6.0 and 7.5. Incorporating compost or aged manure into the soil before planting can help provide the necessary nutrients.

Watering: Keep the soil consistently moist but not waterlogged. Water deeply whenever the top inch of soil feels dry, especially during dry spells or if you're growing kohlrabi in containers.

Thinning: Once the seedlings emerge and develop their first true leaves, thin them out so that they are spaced 4-6 inches apart. This ensures that each plant has enough space to grow and develop properly.

Fertilizing: Kohlrabi plants benefit from a balanced fertilizer application during the growing season. You can use a general-purpose fertilizer according to the manufacturer's instructions, or you can top-dress with compost periodically to provide a steady source of nutrients.

Pest and disease control: Keep an eye out for common pests such as cabbage worms, flea beetles, and aphids, which can damage kohlrabi plants. You can use organic methods like row covers, handpicking, or insecticidal soap to control pests. Additionally, practice crop rotation and proper sanitation to prevent the spread of diseases.

Harvesting: Kohlrabi is typically ready to harvest 6-8 weeks after planting, when the bulbs are about 2-3 inches in diameter. Use a sharp knife to cut the bulbs from the stem at ground level. You can also harvest the leaves when they are young and tender for use in salads or cooked dishes.

By following these steps, you can successfully grow kohlrabi in your garden and enjoy its crisp, flavorful bulbs in various culinary creations.