Organic Kohl Rabi White Delikatess

Kohl Rabi: White Delikatess
Brassica oleracea gongylodes
Approx. 300 seeds per gram
Khol Rabi belongs to the Brassica family. We usually describe it as like a gourmet turnip.
The part we eat is the swollen stem which is ready from golf ball through to tennis ball size. Cut the stem with a sharp knife below the bulb. The skin is very smooth and the flesh is crisp and sweet. The leaves can also be eaten like kale.
It is very high in Vitamin C. Khol Rabi comes in two colours: pale green and purple.

White Delikatess is a pale green, globe-shaped kohl rabi with white flesh. It matures fast and resists splitting and bolting. It is fast growing and can be succession sown from March to August for crops from May to October.

How to grow:
Grow in the Brassica section of your rotation.
You can sow seed in succession from April until July directly into well-prepared ground. Thin the plants as they grow to a distance of 15-20cm apart.
Module-sown plants can be transplanted at the same distance as above from May. Keep well-watered if the soil is dry. The plants are short, only reaching about 30cm or so and do not need any support.
Harvest when the swollen stem has reached at least 5cm diameter somewhere between a golf ball and tennis ball size is ideal. If left too long they can become woody.
Pests and diseases:
Kohl Rabi is not troubled by much in the way of pests and diseases, although slugs can be a problem at the seedling stage.
Even cabbage white butterflies tend to ignore them possibly because they have far fewer leaves than other Brassicas.
How to cook:
Khol Rabi can be eaten raw. It is crisp and sweet and can be peeled, grated, or thinly sliced for salads.
It can also be cooked. Peel and chop to the desired size and steam or lightly boil. Kohl Rabi also works roasted, stir fried, added to soups and stews, or used in place of potatoes in dauphinoise.