💡Temperature: Purple Kohlrabi prefers cooler temperatures (60-70F).
✂️ Pruning: Check the roots monthly and trim any that are brown or extending past the yPod.
🥬 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 ⅓ of the leaves to ensure the bulb continues to grow.
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.
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