Kohlrabi - set of 5 pieces

Kohlrabi is a beautiful plant with slender leaves that seem to be nicely planted on a bulbous thickening of the stem. It is descended from the wild cabbage, a cabbage plant common in the Mediterranean region. Pliny the Elder described the kohlrabi very nicely at the beginning of our era as "The cabbage that rests on the earth." Most kohlrabi is grown in Germany, where they produce 40,000 tons of it per year. You have green-white varieties or blue-purple varieties inside, however, they are both white. The whole plant is covered with a wax layer like you see with white and red cabbage.

GROWING TIPS:
Kohlrabi grows best in a light, not too acidic, nutrient-rich soil. If necessary, sprinkle some extra lime. Kohlrabi has a rather superficial root system, which means that you have to water regularly. If the plant has had too little water (or not regularly enough), you will get cracked and/or tough fibrous tubers. Kohlrabi is quite sensitive to sprouting (making a flower). Therefore make sure that the cultivation is as stable as possible in terms of nutrition, temperature and moisture. It is better to plant after June 21 (longest day), where the differences between day and night temperatures are less significant.

CULINARY:
The taste of kohlrabi is not strongly cabbage-like at all, but rather soft and quite neutral and delicious in stews (stoemp). Kohlrabi can be eaten raw or cooked. Remove the skin only when necessary. Do you wish to eat the tuber raw? Then cut into very thin slices or matchsticks and incorporate into a salad. The flavor has something of radish but certainly not as pronounced and perhaps a little sweeter.

MEDICINAL:
Kohlrabi is healthy and great for your line (24 kcal per 100 grams) and is high in vitamin Ben C, carotene and iron.

HARVEST AND STORAGE:
Kohlrabi is best harvested in a young stage, they are then ± 8 cm in diameter, because otherwise they become too fibrous. You cut off the tubers just above the ground. You can keep the cut tubers (without foliage) in the refrigerator for a few days. Most of the nutrients are in the leaves, which you can use to make delicious soup. Freshly harvested kohlrabi can be kept in a cool place for 4 to 5 days.