I love kohlrabi! There is a giant kohlrabi that stays very crisp and sweet even with massive size, but I don’t remember the name. A few years ago, my mother peeled them, sliced them into thick stalks, and made refrigerator pickles with them. Yum!!!
They are best raw, wonderful pickled, and really good stir fried in small cubes or slices.
Kohlrabi is a reliable ornamental edible to grow in cool spring weather and again in fall when summer heat tapers off. The tasty tubers and leaves are good sources of vitamins C and A, calcium, potassium, and fiber. And weight-watchers will be happy to hear they are low in calories, about 40 per cup. Like all brassicas, kohlrabi is claimed to be a potent anti-cancer vegetable. The biennial plants are very quick to mature, ready to harvest in just 60 to 70 days. Newer hybrids offer much more vigorous plants that grow rapidly and produce big, crunchy tubers without the pithy or stringy qualities that plagued older kohlrabi cultivars.<<<
Thanks for reminding me why we should grow Kohlrabi....
Yes, I have grown it and used it as I do the turnips.
I like turnips in a many vegetable soup, or even boiled with butter.
Or raw.
And one must have turnip greens with a pot of beans and cornbread.
As I recall, I used the kohlrabi leaves in stir frys.
I planted kohlrabi in my garden this year. It’s not doing real well. I may try again later for fall crop. I’ve only ever eaten them raw and love them that way.