Kohlrabi (brassica oleacera) is part of the botanical family of brassicaceae, which also includes Brussels sprouts and broccoli. It is its particular round shape with long leafy stems which makes it an amazing vegetable that is too little consumed in France. It is found in white or purple color.
Exposed in a place in the sun or with a little shade, a group of 2 or 3 kohlrabi seeds must be planted enough apart (about 30cm) so as not to overload the garden and then have to eliminate too much seedlings raised.
The cultivation of kohlrabi is very simple. About a month after planting the seeds and watering enough, the little sprouts start to come out of the ground. Only one cabbage should be kept every 30cm to allow normal growth. In the following month, it will be enough to bring a little soil around the cabbage now formed to keep it well anchored in the soil, to water it if necessary so that the soil remains fresh.
It will have reached its maturity approximately 4 or 5 months after sowing. Once it has a good size, at least 10cm in diameter, kohlrabi can be harvested for consumption.
Use and properties of kohlrabi in cooking
With its taste close to that of turnip, kohlrabi purple or white is a vegetable to impose in the kitchen. Indeed, very low in calories (24Kcal / 100g), rich in fiber and full of vitamins B3 and C, it is perfect for all diets. It also has an action favorable to intestinal transit. In addition, a number of kohlrabi recipes are possible as this vegetable is easy to cook. Mashed, glazed, stuffed, in a hot pot, all cooking highlights it!