Cookies help us deliver the best experience on our website. By clicking Accept you are agreeing to the placement and use of cookies as described in our privacy policy.
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
đĄTemperature: Purple Kohlrabi prefers cooler temperatures (60-70F).
âïž Pruning: Check the roots monthly and trim any that are brown or extending past the yPod.Â
đ„Ź Harvest: 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 â 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 Kohlrabiâs flesh is white and crunchy with a sweet and peppery cabbage flavor. Purple Kohlrabi is a superfood with high levels 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 cruditĂ©s, salads, or slaws, or try it stir-fried or roasted. While itâs 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
INGREDIENTS
Slaw:â
-2 cups Purple Kohlrabi (cut into matchsticks) â
-2 tablespoons chopped Cilantroâ
-Piece of a Jalapeno – minced (less than a half of one pepper is more than enough)â
-2 tablespoons chopped bunching onions â
-Orange zest from half an orange (plus juice)â
-Lime zest from half a lime (plus juice)â
â â
Dressing:â
-2 tablespoons olive oilâ
-Juice from the other orange halfâ
-Juice from the other lime halfâ
-2 tablespoons honey (or agave syrup)â
-1 tablespoon vinegarâ
-Pinch of saltâ
INSTRUCTIONS
1. Put all of the slaw ingredients into a bowl and combineâ
2. Whisk the dressing ingredients before pouring over the slaw and mixingâ