Kohl Rabi

Kohl Rabi is a member of the brassica family. It is such a versatile vegetable in the kitchen. The stem swells just above ground level to form the vegetable. The flavour is not unlike a turnip, but milder. These can be enjoyed raw in salads, simply peel the skin as if you would an apple. The leaves can be steamed or boiled like cabbage, or you can roast, or even mash this vegetable. The colours vary depending on vary; either green or bright purple.

Sow seeds from March to June into shallow drills 1.5cm deep, in rows spaced 30cm apart. Alternatively, sow two seeds per cell in modules under glass at 13°C. Outdoor sowings should be thinned out to 15cm apart or grown on to maturity. Modules should be thinned to one seedling per cell and gradually harden off before planting out to the same spacings as detailed above. Water the plants well. Harvest from June onwards when young from the size of a golf ball up to the size of a tennis ball. Once harvested, trim the stems and store in the fridge for up to 2 weeks.