2 weeks Ago By Dana Wright | Victoria Master Gardener
That’s what? Never heard of it! A curious-looking vegetable to be sure. Its name is kohlrabi (Kool’ ra: bi), and its looks “not of this world.” However, kohlrabi has been around for a very long time.
Kohlrabi is a cruciferous vegetable in the family ‘Brassica’ which includes, kale, broccoli, cabbage, collard, Brussels sprouts, and others. It has a dense turnip-like bulb that grows above ground at the base of leafy greens. It comes dressed in light green or deep purple-red but there is no difference in flavor.
The inside of kohlrabi is white to pale yellow. Kohlrabi is crunchy with a slightly sweet flavor. Smaller is better.
Which means the smaller the bulb, the sweeter the kohlrabi. The first written record of kohlrabi was in Italy in 1554 and its popularity is recorded throughout Germany, India, and most of Europe and Asia. Its use in America dates back to 1806.
It is a common ingredient in Vietnamese and Kashmiri cuisine. Some varieties are grown as feed for cattle. Kohlrabi’s popularity has recently increased dramatically to the point that it is now being touted as one of the ‘superfoods’.
The entire nutrient-rich kohlrabi is edible and versatile. All parts can be eaten raw or cooked. Kohlrabi leaves can be cooked like most other greens, but take longer to soften.
After cutting off the tough outer layer of the bulb, kohlrabi can be cut up any style for salad or slaw, stir-fry, casserole, veggie plate, smoothie or roasted like other root vegetables such as turnip or beet. Kohlrabi can be substituted for potatoes in the variety of ways that potatoes can be used. Your imagination is your only limit.
To dip or not to dip? I like to substitute sliced kohlrabi chips for potato chips. They offer a great taste, crunch, low carbohydrates, fewer calories and better nutritional benefits. A cup of cubed or sliced kohlrabi has just 36 calories and 8 grams of carbohydrates.
Kohlrabi is about one-third of the calories and carbs as in a potato. Kohlrabi is a low glycemic index food. A cup of kohlrabi has just 27mg of sodium; more potassium than a banana; and more vitamin “C” ounce-for-ounce than an orange.
It is also is rich in folate, calcium, magnesium, carotenoids, and phytosterols. Eat more fiber! Kohlrabi has five grams of soluble and insoluble fiber in every cup. Just remember to moderate your portion size knowing that overeating any cruciferous vegetable can cause gas that can make you uncomfortable.
You want to be able to enjoy the benefits without negative digestive effects. So, where do you find this “super” veggie? Some grocery & health food stores as well as farmer’s markets sell kohlrabi. Or you can grow your own.
Soil should be rich, well-drained, with consistent moisture and 6+ hours of full sun for bulb to form. In South Texas for a spring harvest, start kohlrabi seeds in January/February. For fall/winter harvest plant seeds September – December.
Seeds should be planted 9” to 12” apart, 1⁄4” to 3⁄4” deep. Replanting every 2-3 weeks during the growing season equals continuous harvest. The second year kohlrabi makes blooms and seeds.
Do not plant kohlrabi near peppers, pole beans, tomatoes and strawberries. Kohlrabi is typically ready for harvesting 50-70 days from planting. To harvest cut the base of the bulb with a sharp knife or a hori hori.
A hori hori is a heavy serrated multi-purpose steel blade for digging or cutting in the garden. To do well in the fridge, remove and store leaves separately from the bulb and use them within one week. Wash the kohlrabi bulb thoroughly.
It will remain at peak flavor and crispness for 1-2 weeks in the refrigerator. Internet searches for kohlrabi result in many recipes and ways to enjoy this wonder vegetable! Have fun!.
