Growing KohlRabi – Monster of all Vegetables

Growing KohlRabi – Monster of all Vegetables

Posted on 03. Jul, 2011 by in How To Grow Veg

When I first saw Kohlrabi, I thought it looked like an alien vegetable that had invaded my vegetable plot. I found it hard to like its spiky sprouting leaves which stood sharply upright out of the spaceship bulb and it reminded me of an upside down tripod from War of the Worlds.

So to me it was a bit of an ugly vegetable and it didn’t help that last year when I grew kohlrabi mine turned out to be a bit malformed, probably down to me sowing it late in the season and the temperature wasn’t warm enough to keep it growing.

Last Years Kohlrabi

Last Years Kohlrabi

Now I’m not afraid to say I’m weird, but unusually for me, this appeared on first glance to be too weird for me. Although this year when I saw the shiny seed offer on MoreVeg.co.uk for the KohlRabi Triple Collection my eyes were drawn to the purpleness of the variety ‘Purple Delicacy‘ and all its ‘hideousness’ was forgotten.

Through my own admission I have gone a bit mad with the colourful veg this year with purple mange tout, purple sprouting broccoli and purple & yellow french beans – yet to come. So in short yes I am growing ‘it’ again this year.

Weird Things You Need To Know about Growing Kohl Rabi

  1. The bulb grows above the ground not below it,
  2. Its as crisp as an apple but tastes like cabbage crossed with turnip,
  3. The whole vegetable can be eaten (leaves, stems and bulb),
  4. Regardless of colour on the outside, they all have white flesh,
  5. They can be used as a mad design feature by growing them in long column pots,
  6. Kohlrabi is a popular dish in Germany, but no so much in the UK,
  7. It has a mild flavour and can be disguised in dishes as it takes on other flavours.

How To Grow KohlRabi

Sow: February to August
Harvest: April to October

If you would like to try growing KohlRabi, please read my new guide – How To Grow KohlRabi
It contains step by step instructions on how to sow the seeds directly into raised beds, pests and diseases, harvesting, loves and hates growing conditions and more.

Other Guides at iGrowVeg

Growing RadishHow To Grow Veg Guides

Step by Step instructions and what you will need to start sowing your very first vegetable crops with a handy photo slideshow to show you how to get started and what to expect from your seedlings.

Veg DirectoryVeg Directory

Find out more about the vegetable varieties that I’m growing, where to buy them, when to sow, harvest, special features and photos or slideshows to help you choose which variety to grow in your vegetable plot.

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4 Responses to “Growing KohlRabi – Monster of all Vegetables”

  1. Mark

    09. Jul, 2011

    I have never tried kohlrabi before (I don’t think). Do you have any recipe ideas?

  2. Tracey

    19. Jul, 2011

    Hi Mark,

    As I haven’t eaten Kohl Rabi before either, I am hoping for great things and a great taste, in the meantime here are some recipes from people who have grown it before:

    GYO Grapevine Forum
    Jamie Oliver.com Forum
    SimplyRecipes.com

    Thanks
    Tracey

  3. Libby

    07. Aug, 2011

    My dad used to grow KohlRabi every year I loved it nice with a knob of butter and a sprinkle of pepper mmmm, I will not buy it from the super markets as they leave them grow to big and they are then too hard and woody to eat, so if you do decide to grow your own dont let them grow any bigger than a tennis ball, that way they will be nice and tender cook quicker and are just perfect.

    This is how i cook them, remove, skin dice, boil for 20 mins approx, check with knife to see if they are cooked, strain the water and add a knob of butter and some black pepper, pop lid back on give sauce pan a shake so that the butter has coated all the veg and serve up with what ever else you have cooked, i dont think there is any better way to eat it.

  4. Tracey

    13. Aug, 2011

    Hi Libby,

    Thanks for adding your Kohl Rabi cooking advice. As soon as my Kohl Rabi get to that perfect size I will be trying this recipe.

    Thanks
    Tracey

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