Kohlrabi can be grown in most states across the United States, as long as the correct growing conditions are provided. It thrives in cool weather and can be planted in spring or fall in states with suitable climates, such as those in the northern and central regions. States like California, New York, Washington, and Illinois are known to be good for kohlrabi cultivation.
Typically, only one kohlrabi bulb will grow per plant in a growing season. The size of the bulb will vary depending on the variety and growing conditions.
You can eat both the bulbous stem (the kohlrabi itself) as well as the leaves of the kohlrabi plant. The stem can be peeled, sliced, and eaten raw or cooked, while the leaves can be used in salads or cooked like other leafy greens.
Yes, kohlrabi contains purines. Purines are natural compounds found in all plant and animal cells, including kohlrabi. When broken down by the body, purines produce uric acid, a waste product that can lead to gout or kidney stones in susceptible individuals.
No, kohlrabi plants are typically grown as annuals and do not survive the winter. It is best to harvest them before the first frost and replant them in the following growing season.
Oregon.
Typically, only one kohlrabi bulb will grow per plant in a growing season. The size of the bulb will vary depending on the variety and growing conditions.
Yes, kohlrabi may be eaten raw.
That is the correct spelling of the cabbage named kohlrabi (German turnip).
There are 36 calories in one cup of kohlrabi.
There is a top plant and then the cauliflower among the leaves, so it doesn't grow underground but on top. Cauliflower plants do send roots underground, but the flowers, the parts that are eaten, grow above ground.
With a pressure canner
Germany
With a pressure canner
· Kale · Kai-lan (Chinese broccoli) · Kohlrabi
Kohlrabi!
Kohlrabi is high in vitamin C and fiber. It is also high in potassium.
Kohlrabi can be green.