The taste and texture of kohlrabi are similar to those of a cabbage heart, but milder and sweeter. Part bulb, part bundle of greens, this wonderful vegetable is not well known in this country. The Kohlrabi root is frequently used raw in salad or slaws. It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal. The swollen, fleshy, turnip-like stem is eaten raw in salads or marinades, steamed, boiled, braised, and stuffed. The young stem in particular can be as crisp and juicy as an apple, although much less sweet. The young leaves can be used interchangeably with collard greensand and kale. Best when young and tender.
C,W/Matures 7-8/Harvest 1-4/Yield 67-270/Spacing 4"