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Purple Kohlrabi

DAYS TO SPROUT

DAYS TO
SPROUT

5-10 days

MATURES IN

MATURES
IN

45-55 days

TASTE IT FOR

TASTE IT
FOR

1 harvest

Care & Harvest

This is a compact plant, and does not need support, pruning, or pollination. We suggest checking the roots monthly and trimming any that are brown or extending past the yPod. 

To harvest Purple Kohlrabi, wait until the bulb is 3-4 inches in diameter before snipping it at the base of the stem. You can harvest the leaves separately from the bulb, but be careful not to cut more than ⅓ of the leaves to ensure the bulb continues to grow.

Quick Facts

Kohlrabi is native to northern Europe. By the late 16th century, it had become popular across all of Europe, the Mediterranean, and other parts of the world. The first record of Kohlrabi in the U.S. is from 1806. While completely different in appearance, vegetables like Kohlrabi and Brussels sprouts are both descendants of wild cabbage.

Purple Kohlrabi is entirely edible (including the purple-veined leaves) with an enlarged stem that resembles a turnip growing above the yCube. Underneath its purple skin, Purple Kohlrabi’s flesh is white and crunchy with a sweet and peppery cabbage flavor. Purple Kohlrabi is a good source of vitamin C, potassium, and fiber. The purple in this variety comes from a pigment called anthocyanin which is an antioxidant.

Enjoy fresh Purple Kohlrabi in vegetable crudités, salads, or slaws, or try it stir-fried or roasted. While it’s best to enjoy the leaves within 1-3 days of harvest, you can store the bulb for weeks in the refrigerator.

Harvest to Plate Recipe

How To Cook Purple Kohlrabi

Running to the Kitchen

INGREDIENTS

  • 2-3 large kohlrabi, nubs sliced off and cut into rounds
  • 2 tablespoons extra virgin olive oil, divided
  • 1 tablespoon fresh lemon juice
  • 1/2 tablespoon minced shallots
  • salt and pepper to taste
  • 1 ounce goat cheese, crumbled
  • 1-2 sprigs fresh tarragon, leaves removed and roughly chopped
  • 1 tablespoon toasted sunflower seeds (*see note)

INSTRUCTIONS

  1. Preheat oven to 400°F and either lightly grease or line with parchment paper.
  2. Meanwhile, place a large skillet over medium-high heat on the stove top with 1 tablespoon of the olive oil.
  3. Once hot, add the sliced kohlrabi rounds to the skillet (you may have to work in batches to fit them all) and cook until golden brown on the bottom. Flip and repeat on the other side. This will take about 4-5 minutes per side.
  4. Transfer the browned kohlrabi to the prepared baking sheet and roast in the oven until tender, about 10-12 minutes.
  5. While kohlrabi roasts, make the vinaigrette by whisking together the remaining tablespoon of olive oil, lemon juice, minced shallots, salt and pepper in a small bowl.
  6. Place the roasted kohlrabi on a serving dish or platter and pour the vinaigrette over top.
  7. Finish with the crumbled goat cheese, fresh tarragon and toasted sunflower seeds before serving.

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  • Cape Gooseberry
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  • Kale x 2
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  • Basil
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  • Dill
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Fruits

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  • Cherry Tomatos
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