Kohlrabi
Kohlrabi the most unusual looking plant in the cabbage family. It is popular in Germany and Eastern Europe as a staple crop. Kohlrabi is grown for its bulbous stem that grows on the surface with branches and leaves that sprout from this bulb. The leaves and branches can be eaten but are normally stripped away. The bulb is sliced and baked with olive oil and seasonings. It has a mild flavor and can be eaten raw.
Harvest before the bulb gets too large. They can grow rapidly and crack or split or become woody and tough. This is an easy to grow vegetable that is too often overlooked by home gardeners.
Follow the planting instructions for collards and thin the plants as they mature to give them room to grow and expand. As the bulb forms on top of the ground check often for insects and worms. Apply Nature’s Guide Diatomaceous Earth around the base to prevent sow bug and snail and slug damage.
Harvested when the bulbs are between 2 3/4 and 3 inches in diameter.
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Green Kohlrabi