Kohlrabi is grown all-year long, be sure to select the ones that are small and tender. Kohlrabi has a swollen globe-shaped stem that makes it look like a turnip growing on a cabbage root. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Kohlrabi is a member of the cabbage family, and as such, comes with this family’s signature sweet-but-peppery flavor profile. It produces a large swollen stem resembling a turnip, with leaves protruding like spokes. These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a bit like broccoli stems, but milder and slightly sweeter. The stems are INTENSE. This Kohlrabi microgreens seeds variety grows into deep purple sprouts with green leaves and purple fringes. Directions. The kohlrabi you purchase most likely is half bulb, half greens. Yields approximately three times as many Micro-Greens (by weight) as seed "planted" We put quotes around Planted because the seeds are spread atop a medium - not planted under.. How do I know if a kohlrabi is ripe? About the size of an orange, Kohlrabi is pale green or purple-tinged (purple kohlrabi), and round. Add some flavor to your sandwiches and salads with these microgreens or use them as a fun green and purple garnish! Trusted Source. Cut off any stray stems from the bulbs and discard. 3 flats per oz of seed. Firm stems with large leaves branch out evenly at all angles. When to plant Sow seeds in mid-March or late July for a fall crop. The leaves can be refrigerated for three to four days; the bulb for several weeks. In our winter trials, when most other kohlrabi had split open and succumbed to the weather, this powerhouse duo kept looking and tasting wonderful. Drizzle on 1½ tablespoons of olive oil and toss with the salt on the pan. Mild turnip-cabbage flavor. One commonly used variety grows without a swollen stem, having just leaves and a very thin stem, and is called Haakh. The crop will thrive only in cooler periods of the year. As microgreens, it stands out due to its delicious mild but sweet taste and its remarkable colored stems. Pull the leaves off of the upper stems and wash the leaves before cooking. Kohlrabi. Why don’t we start with what we know. Keep in mind, the green variety is most common but kohlrabi also comes in purple. The word kohlrabi is German for “cabbage turnip” (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is not a root vegetable at all. Based on our yield trial, we recommend seeding 9.5 gm per tray at approx. The leaves, which taste like kale, collards or cabbage, can be steamed, boiled or added to soups. The edible bulb or stem can be green, white or purple, depending on the variety. Kohlrabi is a hardy biennial grown as an annual. Grown for its tasty underground bulb, kohlrabi (Brassica oleracea) has edible purple stems and grayish-green leaves. The stems can be white, purple, or green, topped with blue-green leaves. The leaves are edible and make great chips. The bulb of the kohlrabi is not a root and grows above ground. Purple Vienna Kohlrabi is an easy to grow microgreen. Avg. Combine olive oil, garlic, … Easy to grow indoors! Kohlrabi grows quickly and can be harvested in 8 to 12 days from sowing the seed. Freshly picked kohlrabi will keep for several weeks in the refrigerator. Plant in early spring for a summer … We usually eat the bulbous bottom, but the entire kohlrabi plant is actually edible. When harvesting kohlrabi, it’s vital to keep an eye on the swelling base. Haakh and Monj are popular Kashmiri dishes made using this vegetable. Kohlrabi is milder and … Kohlrabi along with its antioxidant properties is also a source of vitamin C; it provides up … Avoid kohlrabi with marked brown spots or yellowing leaves. Growing Early Purple Vienna Kohlrabi. Preheat the oven to 400°F. Spacing Kohlrabi and turnips are complementary flavors and taste great together in soups or roasted vegetable medleys. Diets high in antioxidant-rich vegetables like kohlrabi are associated with a reduced risk of diabetes, metabolic disease, and premature death ( 12. The leafy greens can also be eaten. ). Once you bring it home, cut off the leaves, wrap them in a damp paper towel, and place in a plastic bag. The root makes fries, mash, pie, etc., while the kohlrabi greens and stems can be sautéed, added to soups, or used the same way you’d use turnip greens or kale. Vibrant purple skin. Kohlrabi either come in a bright green or reddish-purple color; … Leaves are eaten like kale and white-fleshed bulbs are eaten like broccoli. Avg. days to maturity was 16 days when harvested at the first true leaf (as opposed to cotyledon) stage. Here are a … It’s a brassica—like cabbage, broccoli, and cauliflower—and those cute bulbous shapes grow above ground, not below. Best ha It includes lots of veggies, like kohlrabi (both the bulb and greens) and carrot, in a simple stir-fry sauce. Tweet 0. Growing period: 8-15 days Flavor:Crunchy and mildly spicy Try this simple way to cook them! Roast at 450 degrees F, … Very mild kohlrabi. You can use the leaves as you would cabbage leaves. When shopping, look for a solid bulb that is around three inches in diameter or less with healthy green leaves. What is Kohlrabi? Plants grow to 18" tall, with globes growing above the soil. Varieties Early White Vienna and Purple Vienna. https://www.johnnyseeds.com/vegetables/microgreens/microgreen-vegetables/kohlrabi-purple … Both Delicacy White and Purple can be harvested when the bulbs reach tennis ball size, … Kohlrabi Stir-Fry (using bulb and kohlrabi leaves) This kohlrabi stir-fry is fresh, crunchy, easy to prepare and so delicious! There are several varieties that come in white, green and purple. Just like all greens in Brassica family, you can handle kohlrabi leaves with the same techniques used in handling kale, Brussel sprouts, and turnip greens. The larger kohlrabi has a thicker peel resulting in less flavor. The insides are usually a creamy white. Purple stems and dark-green leaves with a purple tint. Kind of like a UFO. KOHLRABI Kohlrabi is a close relative of cabbage and broccoli. Stems can be white, purple, or green and are topped with a rosette of long-stemmed blue-green leaves. Position your knife at soil level, just under the bulb. Kohlrabi vs. Turnips . Kohlrabi belongs to the cabbage family and as a full-grown vegetable, it’s recognized by its distinct shape, similar to an onion. Full Description. Kohlrabi is a member of the cruciferous, or cabbage, vegetable family, with an edible bulb and also edible leaves.. What Do Kohlrabi Look Like? Although kohlrabi doesn't need to be peeled, the outer layer can taste tough so feel free to peel it with a heavy-duty vegetable peeler or a sharp paring knife. Look for kohlrabi bulbs that are about 2½ inches in diameter. Anti-Aging. If the name doesn't sound familiar, or you don't like the full sized vegetable, don't let that stop you from trying this delicious, nutrient dense microgreen. In the second year, the plant will bloom and develop seeds. The whole kohlrabi plant is edible minus its slender root. The skin has the rubbery texture of broccoli stems and can be white, light green, or bright purple. Kohlrabi are about the size of an orange, heavy for their size, with a bunch of stems sticking out willy nilly, and then often some collard-green like leaves stick out from the top (unless they were trimmed off). 128,000 seeds/lb. The leaves look pretty cook, they’re fairly thick and have purple veins all through them. Purplish leaves and globes with mild turnip-cabbage flavor. You can find several varieties of kohlrabi ( Brassica oleracea) plants. There are hybrid varieties but I personally recommend open-pollinated and heirloom kohlrabi: Early Purple Vienna and Early White Vienna … Purple Vienna Kohlrabi-DESCRIPTION Attractive purplish leaves and above ground globe bulbs with crisp white flesh. The larger ones, over 4 inches in diameter, tend to have tougher flesh and taste woodier. No matter the type, they are all hardy biennial plants that look like a turnip growing on cabbage root. Trim the leaves off the kohlrabi bulbs and reserve for sautéing. Well, now that you know a little more about this fascinating plant, growing the heirloom in your vegetable garden will help keep its history alive and ensure its survival overall. Cut the bulbs into quarters. Are you trying out kohlrabi and don't know what to do with the greens? However, turnips, like carrots, potatoes, and beets, are true root vegetables. Share 0. Kohlrabi and turnips are both cool-season vegetables with edible bulbs. Mizuna – MicroGreen Mizuna produces pale green leaves and delivers a tangy mustard flavor. Mild cabbage flavor. Peel 6 kohlrabi and cut into 1-inch wedges; toss with 2 tablespoons olive oil, 3/4 teaspoon kosher salt and a pinch of cayenne on a rimmed baking sheet. Any larger and the skin may toughen and need to be peeled, and the insides can be woody. Place on a rimmed baking sheet. Growing Purple Kohlrabi Micro-Greens Instructions. We bake them at home and in the solar oven at school. The leaves have a taste similar to collard greens, but less intense. Harvesting of kohlrabi leaves To get the most flavored and tender kohlrabi leaves, harvest them in the early spring. Purple Sprouting Kohlrabi holds a strong cabbage and broccoli-like taste. I always grow the purple variety in my organic kitchen garden. Choose firm and small bulbs, 4 inches in diameter or less, with attached healthy-looking greenish leaves. 65 days. See the recipe below. These leaves also make tasty greens. Once the stem reaches 3 inches in diameter, cut the bulb form the root with a sharp knife. And you don’t want future generations missing out on such an unusual plant. Coloration of the purple types is superficial: the edible parts are all pale yellow. All angles plants that look like a turnip, with leaves protruding like spokes is. They ’ re fairly thick and have purple veins all through them so delicious can be,... 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