Kohlrabi grows just about anywhere. It’s related to broccoli and cabbage, but it tolerates a wider range of temperatures. I’ve read it can withstand 10 degrees, so a mild Florida winter is not much of a challenge. The heat and humidity we’ve had for the past month doesn’t seem to bother it, either.
I love how it looks in the garden. It has a big bulb that forms above the soil called a corm. Some people call it “space cabbage” because it looks other-worldly.
And the best part is: it’s good to eat! It reminds me of broccoli stems. The leaves are edible, too, and you can prepare them like you would collards or kale.
I like to use both parts in a stir fry, adding the corm first so it can cook a little longer than the leaves. The corm gets sweeter as it cooks and the leaves soak up the sauce splashed in at the end. I throw in some crunchy carrots and sunflower sprouts, but feel free to add your favorite stir-fry vegetables.
We devoured it all as soon as I took the last shot.
- 1 kohlrabi with leaves
- 1 tablespoon grapeseed or other high-heat oil
- 1 1/2 tablespoons tamari or soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon honey
- 1/4 teaspoon red pepper flakes
- 1 carrot, julienned
- 1/2 teaspoon grated ginger
- 3 cups sunflower sprouts
- 1 garlic clove, minced
- 1/4 cup chopped cilantro
- 1/4 cup sliced green onions
- Separate the leaves and corm of the kohlrabi. Peel and julienne the corm and roughly chop the leaves.
- Whisk together the tamari, sesame oil, rice vinegar, honey, and red pepper flakes in a small bowl and set aside.
- Heat the oil in a wok or large skillet over medium-high. Add the julienned kohlrabi and carrots and stir-fry about 3 minutes. Add the ginger and chopped greens and continue to cook, stirring, until the greens begin to wilt. Add the garlic and the sprouts and cook for about 30 seconds, then add the tamari mixture. Continue to stir-fry until most of the liquid has been absorbed.
- Serve with cilantro and green onions on top.
I like this one a lot.
Thanks, Darrell!
I will buy some seeds, sounds like it will grow well in our colder climate. Does it require much water to grow?
It seems to be happy with the same amount I give the collards and kale, about 3 times a week. You’ll love it.
The variety I planted is called Early Purple Vienna.
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