The brassica known as kohlrabi likes to grow in cooler weather climates, but can be harvested usually from June to November.
Kohlrabi, named for the German kohl (cabbage) and rabi (turnip), has tentacle-shaped leaves and purple and green bulbs.
For some, it might be one of those mystery vegetables that's passed by at the supermarket or left out of garden planning. But for many gardeners in qathet, kohlrabi is a crisp, delicious, versatile and nutritious food, which is fairly easy to grow and can be prepared in a variety of simple ways.
Most parts of the plant are edible, including the leaves with ribs removed, the stems and the peeled bulb.
Spokesperson and member of Powell River Garden Club (PRGC) Lynn Brown spoke to the Peak about what she and other garden members do with kohlrabi.
"Kohlrabi is a brassica, that is, it is part of the cabbage and mustard family, along with broccoli, cauliflower and turnip," said Brown. "It needs rich soil and steady irrigation through the growing phase and likes cooler weather, so best started in the fall."
Brown said a few PRGC members tried to grow it but without good results, while others have been successful.
"One gardener said she has grown kohlrabi for years, preferring the larger ones, not the ones they usually sell in the store, which have to be eaten small," said Brown. "The large ones do not get woody and keep in a cold room for a fairly long time."
Some gardeners in qathet like to pickle kohlrabi and carrot sticks together and also make relish from them.
"They are great shredded in salads as well and can be eaten raw like carrots or cooked as a vegetable, even roasted like a potato," said Brown.
According to the BC Farms and Food website, like broccoli, cabbage and other cruciferous vegetables, kohlrabi contains phytochemicals, reported to be great for health and contains fiber, potassium and is a source of vitamin C.
Join the Peak’s email list for the top headlines right in your inbox Monday to Friday.
