Kitchen Garden Forum

But it is looking promising.

Or should I harvest soon?

Looks as if it needs another week or ten days.

Thanks Alan.
I found a good-sounding recipe for kohlrabi + swiss chard with lemon dressing...

We've had our first good year for kohl rabi. I've been using it with raw grated beetroot in cole slaw.

This is such a nice vegetable. I can,t understand why it is isn,t more widely grown and sadly you rarely see it sold in supermarkets. It's delicious raw in salads and coleslaws. Sadly my entire crop was devastated by pigeons this year before I even had time to put a protective covering over them.

I grew the first batch in the polytunnel. In hindsight a mistake as the leaves were HUGE and smothered other smaller stuff (like the beetroot and lettuce), but equally, the kholrabi was huge too and we were harvesting in May. More outside now, and covered.

Our kohlrabi and all the brassicas really suffered from the 'cabbage white' onslaught, so next year I will try to cover them with netting, perhaps buying a sort of mini tunnel, but I am still working on a solution.
In spite of the caterpillars, kohlrabi Olivia was particularly good and productive this year.

I'd never thought to eat kohlrabi before and had little idea of what to do with it. However, I met a Thai chef here the other day and we were talking about Thai food in general and green papaya salad (Som Tum) in particular. He suggested that the best substitute for green papaya is white kohlrabi. Well, that's easily available here so of course I had to try it.

It worked! It was so good that I'm no longer craving for green papaya. Recipes are fairly easy to find online for Som Tum so if you have white kohlrabi you might like to try it. On the other hand it does require quite a few other specialist ingredients.