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Kohlrabi is a good tasting vegetable which is sometimes called the "turnip-rooted cabbage." kohlrabi has a taste somewhere between that of a young turnip and the sweet stalk of cabbage. Kohlrabi is an good source of vitamin C, and when grated raw and added to salads, kohlrabi adds a wonderful freshness. Kohlrabi can also be steamed, baked in its skin, or peeled and cook in oil or fat over heat, usually before it is brown. Boiling, however, destroys the delicate taste.
Kohlrabi yield is approximately 120-160 cwt/acre [hundredweight per acre] ,. When Kohlrabi are still small, it is very good to harvest spring-sown kohlrabi. Kohlrabi will get larger than tennis balls in good soil, but by this size of Kohlrabi, they are of very poor quality. To get tender, sweet kohlrabi, pick them when Kohlrabi is less than 2-2.5 inches in diameter. Fall-grown kohlrabi is less likely to get hard and woody and may remain at good quality until Winter when kohlrabi is 4-5 inches in diameter.
Store kohlrabi at 32 F and 98 to 100 % relative humidity. Topped kohlrabi should keep for 2 to 3 months if stored under the suitable conditions. Some space between containers for air circulation is desirable, and a high relative humidity is recommended to prevent kohlrabi from dry, smaller and covered with lines as if by crushing or folding and toughening of texture. Packaging in perforated film can be used to reduce moisture loss. Kohlrabi with leaves on has a storage life of only 2 weeks at 32 F.
Storage of kohlrabi should be at or near 32 F to prevent the development of diseases. Major storage diseases are black rot and bacterial soft rot. |
