Early Kohlrabi Korfu 1

Brassica oleracea var. Gongylodes

A biennial plant originating from the Mediterranean region and Western Europe. Many cultivars have been bred from the wild plant, which are visually very different: cabbage, head cabbage, Brussels sprouts, marrow-stem kale, fodder cabbage, broccoli, cauliflower, kohlrabi.

Kohlrabi has a stem up to 20 cm long, from which long-stalked leaves grow above the bulb, and the leaves below the bulb die off. The most basic classification of kohlrabi is into purple and white varieties, with the earliest being white varieties. In addition to their pleasant taste, they are also a rich source of vitamins B, C and E, calcium, potassium, selenium, zinc, iron, folic acid and pantothenic acid. It is consumed raw, tastes good on its own or as part of vegetable salads. We can boil, braise, bake it, use it like courgette in dough instead of potatoes in pancakes, or fry it in breadcrumb coating.

How to Grow Kohlrabi