Early Blue Kohlrabi Azur

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 very different in appearance: cabbage, headed 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 division of kohlrabi is into purple and white varieties, with white varieties being the earliest. 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 it, braise it, bake it, use it like courgette in dough instead of potatoes in pancakes, or fry it in breadcrumbs.

How to Grow Kohlrabi