I’m fairly new to kohlrabi. I don’t know what took me so long to start growing this brassica, because I love it! Kohlrabi reminds me of the stem of broccoli, only crisper, more refreshing, and a bit milder. I used a recent harvest to make this delicious kohlrabi slaw with probiotics. Seriously, I can’t get enough of this!
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How to Grow Kohlrabi
Start kohlrabi seeds indoors 6 weeks before the last frost for your area, harden them off, and then transplant them to a sunny spot in the garden, spacing them about 12″ apart. For a fall crop, direct sow the seeds in the garden 90 before your average frost date.
When the bulb reaches 3″ in diameter, harvest the kohlrabi by cutting just above the soil.
Kohlrabi seeds are available from MIGardener, and they, along with all their heirloom seeds are only 99 cents a packet. Click on the link here, and you’ll also get 10% off your entire order.
Kohlrabi is delicious raw, and can also be roasted, or cooked like potatoes. It can even be mashed.
And Small Footprint Family has a great recipe for Kohlrabi Jicama Salad.
What great ways have you found to use kohlrabi?
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