Kohlrabi is the most under-rated and misunderstood vegetable! It's one everyone can love. Beneath the tough rind is an extra crispy light-tasting vegetable with uniform white flesh. I love it fresh and sometimes with a pinch of salt. 

Kohlrabi is popular in Eastern Europe and Asia. The swollen stem is generally eaten raw, peeled and sliced, or grated into a slaw. The leaves can also be eaten as you would eat kale or collards.

Like all our veggies, these are non-GMO.

Directions: 

1. Pick a spot that gets good sun. Kohlrabi likes loose soil, so break up the earth some if you have  compacted soil.
2. Plant after the risk of frost, but before Mid June.
3. Sow kohlrabi seed balls 6 - 8 inches apart. 
4. Water when the soil gets dry. 
5. Harvest kohlrabi when the stems reach 3-inches in diameter. They can grow much larger, but become tough or pithy.
6. Peel and slice swollen stem, add a dash of salt and eat!
7. Sautée leaves in olive oil with a splash of lemon and sprinkle of nutmeg.