Kohlrabi is a very mild-tasting member of the cabbage family, popular in Germany, with sweet, crunchy flesh that's perfect for eating raw or cooked. The white and purple varieties are known for their shape, vigour, uniformity, tender flesh, smooth skin, and leaf quality. The thick skin can be either purple or pale green, with no difference in flavour - inside, the "meat" is a consistent off-white colour.

🌱 SEEDLING HEIGHT | 15cm-20cm, including the root system

🥗 WHERE TO PLANT | Middle to bottom levels

Harvest Suggestions:

• Raw in salads: Enjoy the crunchy texture and mild flavour of Kohlrabi in fresh salads.
• Kohlrabi slaw: Grate and combine with a tangy dressing for a refreshing slaw.
• Kohlrabi stir-fry: Slice and add to stir-fries for a sweet crunch.
• Roasted Kohlrabi: Cut into wedges and roast for a deliciously sweet, tender side dish.
• Kohlrabi mash: Boil and mash with butter or olive oil for a mild, creamy side dish.