How to grow kohlrabi. Cut the tops off of the kohlrabi (they are edible, set aside for use in salads or stir fries). A member of the cabbage family, kohlrabi is a cold-season vegetable that does not tolerate sub-zero temperatures. Dice the kohlrabi bulbs. Plants, now thinnned, are nice and leafy, but no bulb developing on stems. Keeping the soil around your kohlrabi plants moist and nutrient rich are the keys to successful kohlrabi cultivation. Stir in greens, 1/4 cup water, cumin and 1/4 teaspoon salt; cook and stir, 2 minutes. Then you can peel the tough skin of the kohlrabi right off. Ensure the vegetables are roughly the same size (once cubed) so they cook evenly. Thin successful seedlings about 5–8 inches (12.7–20.3 cm) apart. Harvesting and Eating Kohlrabi. Once the bulbs, which are actually swollen stem rather than root, are developed to golf ball size but not more than tennis ball sized, lift and trim off the roots and leaves. Providing 18 inches of space between these plants is recommended, and they need well-draining, fertile soil. Despite its name, kohlrabi is not a root vegetable and does not belong to the turnip family. Harvesting kohlrabi is very straightforward. See pic 3.Sizes of individual kohlrabi vary. Kohlrabi may be direct-seeded or transplanted, although we recommend transplanting. The kohlrabi shown is purple but the more common version is green/white. However, the light green (sometimes purple) kohlrabi bulb you see chopped in soups and salads is actually the stem base of the kohlrabi plant, not its root. Kohlrabi, also known as German turnip, is a cruciferous vegetable. How to Harvest Kohlrabi. Once the stem reaches 3 inches in diameter, cut the bulb form the root with a sharp knife. The bulbs can be grated and eaten raw in salads but are more commonly cooked. Kohlrabi not 'bulbing' tomtuxman. Bulbs should be peeled before eating as the outside is tough and not palatable. How to Harvest Kohlrabi. Leaf development is fantastic, however. The bulb is primarily used for cooking or eating raw but the entire kohlrabi (stem and leaves) can be consumed. I sowed kohlrabi mid-August. Freeze for up to 3 months. Not as bland as a cabbage, but more like that of the broccoli stem, with a touch of sweetness, and just a hint of spice, like you get in radishes. Leftovers can be refrigerated for up to 3 days. Use a peeler or knife to peel the outer fibrous layer off the bulb. So don't waste too much of it. When growing kohlrabi in spring, I suggest using a fast-maturing hybrid that can be harvested when the bulbs are about 3 inches (8 cm) in diameter. Kohlrabi are easily beaten out in the beginning, and have a shallow root structure, since the bulb is above ground. You can plant a kohlrabi plant in a container but only as a novelty, however. Because of the large size of the bulbs that it produces, kohlrabi is not a good candidate for container gardening. Sold by single bulb. until the bulbs reach the mature size for that variety. Let them flourish, then thin them out. Both the bulb and leaves are edible and it can be eaten cooked or raw. Care for Kohlrabi. Take the kohlrabi bulb and slice off the bottom and discard it. As mentioned, both its leaves and bulb (stem) are edible. Place the halves with the flesh down and cut those in half as well. The most critical time for kohlrabi is in the first couple of weeks. Kohlrabi bulbs should be harvested at about 3″ in diameter, or about the size of a tennis ball. So what does kohlrabi taste like? You do not want the bulb to become too large, because then it becomes woody and less desirable in taste. Brad likes to thinly shave the peeled, raw bulbs into matchsticks (you can use a mandoline for help with this) and toss them into a slaw. Preheat oven to 425°F. Chop the kohlrabi into 1/2" slices. 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