Growing Purple Kohlrabi Micro-Greens Instructions. Plant in early spring for a summer … The crop will thrive only in cooler periods of the year. Choose firm and small bulbs, 4 inches in diameter or less, with attached healthy-looking greenish leaves. The word kohlrabi is German for “cabbage turnip” (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is not a root vegetable at all. The skin has the rubbery texture of broccoli stems and can be white, light green, or bright purple. Why don’t we start with what we know. When shopping, look for a solid bulb that is around three inches in diameter or less with healthy green leaves. I always grow the purple variety in my organic kitchen garden. The kohlrabi you purchase most likely is half bulb, half greens. Based on our yield trial, we recommend seeding 9.5 gm per tray at approx. These leaves also make tasty greens. There are several varieties that come in white, green and purple. Spacing Kohlrabi vs. Turnips . The root makes fries, mash, pie, etc., while the kohlrabi greens and stems can be sautéed, added to soups, or used the same way you’d use turnip greens or kale. Coloration of the purple types is superficial: the edible parts are all pale yellow. Purple Vienna Kohlrabi-DESCRIPTION Attractive purplish leaves and above ground globe bulbs with crisp white flesh. Cut off any stray stems from the bulbs and discard. Firm stems with large leaves branch out evenly at all angles. Kohlrabi along with its antioxidant properties is also a source of vitamin C; it provides up … Harvesting of kohlrabi leaves To get the most flavored and tender kohlrabi leaves, harvest them in the early spring. One commonly used variety grows without a swollen stem, having just leaves and a very thin stem, and is called Haakh. Share 0. Purple stems and dark-green leaves with a purple tint. Kohlrabi is a member of the cruciferous, or cabbage, vegetable family, with an edible bulb and also edible leaves.. What Do Kohlrabi Look Like? KOHLRABI Kohlrabi is a close relative of cabbage and broccoli. In our winter trials, when most other kohlrabi had split open and succumbed to the weather, this powerhouse duo kept looking and tasting wonderful. Best ha 65 days. Purplish leaves and globes with mild turnip-cabbage flavor. Peel 6 kohlrabi and cut into 1-inch wedges; toss with 2 tablespoons olive oil, 3/4 teaspoon kosher salt and a pinch of cayenne on a rimmed baking sheet. Yields approximately three times as many Micro-Greens (by weight) as seed "planted" We put quotes around Planted because the seeds are spread atop a medium - not planted under.. See the recipe below. No matter the type, they are all hardy biennial plants that look like a turnip growing on cabbage root. Mild turnip-cabbage flavor. Just like all greens in Brassica family, you can handle kohlrabi leaves with the same techniques used in handling kale, Brussel sprouts, and turnip greens. Very mild kohlrabi. Preheat the oven to 400°F. The leaves are edible and make great chips. The stems are INTENSE. Add some flavor to your sandwiches and salads with these microgreens or use them as a fun green and purple garnish! We usually eat the bulbous bottom, but the entire kohlrabi plant is actually edible. Look for kohlrabi bulbs that are about 2½ inches in diameter. 3 flats per oz of seed. As microgreens, it stands out due to its delicious mild but sweet taste and its remarkable colored stems. Place on a rimmed baking sheet. Kohlrabi grows quickly and can be harvested in 8 to 12 days from sowing the seed. The leaves have a taste similar to collard greens, but less intense. Growing period: 8-15 days Flavor:Crunchy and mildly spicy Kohlrabi are about the size of an orange, heavy for their size, with a bunch of stems sticking out willy nilly, and then often some collard-green like leaves stick out from the top (unless they were trimmed off). Full Description. The leafy greens can also be eaten. Avg. The larger kohlrabi has a thicker peel resulting in less flavor. Easy to grow indoors! Combine olive oil, garlic, … Leaves are eaten like kale and white-fleshed bulbs are eaten like broccoli. Tweet 0. The whole kohlrabi plant is edible minus its slender root. Mizuna – MicroGreen Mizuna produces pale green leaves and delivers a tangy mustard flavor. Any larger and the skin may toughen and need to be peeled, and the insides can be woody. The leaves look pretty cook, they’re fairly thick and have purple veins all through them. The bulb of the kohlrabi is not a root and grows above ground. The insides are usually a creamy white. days to maturity was 16 days when harvested at the first true leaf (as opposed to cotyledon) stage. Kohlrabi belongs to the cabbage family and as a full-grown vegetable, it’s recognized by its distinct shape, similar to an onion. Kohlrabi and turnips are complementary flavors and taste great together in soups or roasted vegetable medleys. Cut the bulbs into quarters. Try this simple way to cook them! Kind of like a UFO. The leaves can be refrigerated for three to four days; the bulb for several weeks. When to plant Sow seeds in mid-March or late July for a fall crop. Freshly picked kohlrabi will keep for several weeks in the refrigerator. Kohlrabi is milder and … What is Kohlrabi? Well, now that you know a little more about this fascinating plant, growing the heirloom in your vegetable garden will help keep its history alive and ensure its survival overall. Although kohlrabi doesn't need to be peeled, the outer layer can taste tough so feel free to peel it with a heavy-duty vegetable peeler or a sharp paring knife. The larger ones, over 4 inches in diameter, tend to have tougher flesh and taste woodier. https://www.johnnyseeds.com/vegetables/microgreens/microgreen-vegetables/kohlrabi-purple … It produces a large swollen stem resembling a turnip, with leaves protruding like spokes. Both Delicacy White and Purple can be harvested when the bulbs reach tennis ball size, … Avg. However, turnips, like carrots, potatoes, and beets, are true root vegetables. It’s a brassica—like cabbage, broccoli, and cauliflower—and those cute bulbous shapes grow above ground, not below. If the name doesn't sound familiar, or you don't like the full sized vegetable, don't let that stop you from trying this delicious, nutrient dense microgreen. Keep in mind, the green variety is most common but kohlrabi also comes in purple. Grown for its tasty underground bulb, kohlrabi (Brassica oleracea) has edible purple stems and grayish-green leaves. Are you trying out kohlrabi and don't know what to do with the greens? It includes lots of veggies, like kohlrabi (both the bulb and greens) and carrot, in a simple stir-fry sauce. Once you bring it home, cut off the leaves, wrap them in a damp paper towel, and place in a plastic bag. The stems can be white, purple, or green, topped with blue-green leaves. How do I know if a kohlrabi is ripe? And you don’t want future generations missing out on such an unusual plant. This Kohlrabi microgreens seeds variety grows into deep purple sprouts with green leaves and purple fringes. Haakh and Monj are popular Kashmiri dishes made using this vegetable. Diets high in antioxidant-rich vegetables like kohlrabi are associated with a reduced risk of diabetes, metabolic disease, and premature death ( 12. You can find several varieties of kohlrabi ( Brassica oleracea) plants. The leaves, which taste like kale, collards or cabbage, can be steamed, boiled or added to soups. Trusted Source. Roast at 450 degrees F, … 128,000 seeds/lb. Growing Early Purple Vienna Kohlrabi. Plants grow to 18" tall, with globes growing above the soil. Here are a … You can use the leaves as you would cabbage leaves. In the second year, the plant will bloom and develop seeds. Purple Sprouting Kohlrabi holds a strong cabbage and broccoli-like taste. About the size of an orange, Kohlrabi is pale green or purple-tinged (purple kohlrabi), and round. Avoid kohlrabi with marked brown spots or yellowing leaves. Stems can be white, purple, or green and are topped with a rosette of long-stemmed blue-green leaves. Vibrant purple skin. Trim the leaves off the kohlrabi bulbs and reserve for sautéing. Purple Vienna Kohlrabi is an easy to grow microgreen. Pull the leaves off of the upper stems and wash the leaves before cooking. ). Kohlrabi is a member of the cabbage family, and as such, comes with this family’s signature sweet-but-peppery flavor profile. Kohlrabi is grown all-year long, be sure to select the ones that are small and tender. Kohlrabi. Kohlrabi Stir-Fry (using bulb and kohlrabi leaves) This kohlrabi stir-fry is fresh, crunchy, easy to prepare and so delicious! Mild cabbage flavor. Anti-Aging. Drizzle on 1½ tablespoons of olive oil and toss with the salt on the pan. Varieties Early White Vienna and Purple Vienna. Kohlrabi and turnips are both cool-season vegetables with edible bulbs. When harvesting kohlrabi, it’s vital to keep an eye on the swelling base. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Kohlrabi has a swollen globe-shaped stem that makes it look like a turnip growing on a cabbage root. There are hybrid varieties but I personally recommend open-pollinated and heirloom kohlrabi: Early Purple Vienna and Early White Vienna … We bake them at home and in the solar oven at school. Position your knife at soil level, just under the bulb. The edible bulb or stem can be green, white or purple, depending on the variety. These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a bit like broccoli stems, but milder and slightly sweeter. 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