Start seeds indoors a month or so before last frost date, or obtain young plants for direct planting in the garden. A few weeks before last frost, transplant in garden about 10 inches apart. Harvest when the stem is 2–3 inches in diameter. The smaller/younger, the more flavorful they are.
Look for small bulbs free of blemishes and cracks. They come in both white and red, so don't let the color guide you. Remove any leaves and wrap the Kohlrabi in moist paper towel and put in a bag/container in the crisper of the refrigerator for up to 2 weeks. The longer they are stored, the more tough they will become.
Wash under cold water and remove all leaves and stem. Kohlrabi can be used raw or cooked.
Raw: Chop or shred to add to salads.
Cook: Cover with water in a pan and boil for about 25 minutes and drain in a colander.
Web Design by: Ten8ious Design