Anyone else growing kohlrabi?

sqftsteveJune 24, 2009

Best. Vegetable. Ever.

I can't wait to sink my teeth into these guys. Cubed, boiled until tender, served with a little butter as a side dish.

The ones I find locally are usually large and woody, but these should be perfect. Mmmmmmm, life is good.

Here is a link that might be useful:

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I grow a few (1 sq.ft.). It's a lovely vegetable raw, but we just don't need all that many of them. If we get 4 to 6 good ones a season, we're happy.

    Bookmark   June 24, 2009 at 11:31PM
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I love kohlrabi! Here in Tucson it's a winter crop so I won't have any for a while. It's quite yummy in stir fries or sauteed onions, broccoli and other veggies then tossed with pasta and cream sauce. MMMMMMMMM

Here is a link that might be useful: Rockin' the Garden

    Bookmark   June 24, 2009 at 11:59PM
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gardener_mary(6 MA)

I just bought a packet of 'Early White Vienna' seed for 10 cents so I thought I would give them a try this fall. I have never grown them before. Can you give me some advise? Do you eat the greens too, or just the bulb? The greens look very tasty. Your post and pictures make me look forward to them all the more.

Good gardening, Mary

    Bookmark   June 26, 2009 at 9:39PM
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I grow kohlrabi every year. I like them raw with a little salt. They taste like a sweet cabbage core and are crunchy (which I like). They like moist, rich soil. They are better if grown quickly so keep them well fed and watered.

    Bookmark   June 27, 2009 at 7:22AM
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This is the first time we've grown them, so I can't give much advice on that part, except to suggest that you harvest them early. Just how early, I don't know, but when they get too big they start getting "woody" in consistency.

As for eating them, it seems that a lot of people like to eat them raw, which I don't really care for. When you cook them, they seem to take on a different mild flavor.

The way we prepare them is to dice them into little cubes (1/4" to 1/2", it's not critical) and boil them in water until they are soft and no longer crunchy (check with a fork). They'll turn a bit translucent. Then just drain, add a bit of pepper and salt, and serve as a side dish. We normally have them alongside meat, such as a nice sauerbraten. Cover them with some of the gravy and enjoy.

If you've never tried them cooked, give it a shot, it takes almost zero effort to prepare. They're absolutely heavenly.

Here is a link that might be useful:

    Bookmark   June 27, 2009 at 1:58PM
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gardener_mary(6 MA)

Thanks for all the info. I'm looking forward to trying them.


    Bookmark   June 28, 2009 at 12:14PM
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I grew one of the "giant" kohlrabis this year. Kossack I think was the variety. They grew to 6 inches in diameter before I started harvesting. I just cut them into snack sized slices and take them to work. Very crisp and tasty. Lots of fun to crunch on.

    Bookmark   June 29, 2009 at 1:38PM
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I grow it every year, at least 3 squares. Generally have very good success. I also like it raw with a little salt. The leaves can also be boiled as greens.

    Bookmark   June 30, 2009 at 9:07PM
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