This relative of cabbage, caulflower and broccoli has only recently started to be consumed regularly in North America. It is one of my very favourite summer vegetables. Its taste is similar to that of broccoli or a mild cabbage and I love it in coleslaw or julienned on veggie trays with a good dip. Due to its tough outer skin, kohlrabi is usually peeled before being eaten either raw or cooked.
Traditionally part of Northern European and Asian cuisine, Kohlrabi is also known as German turnip and can be grown quite easily in the Canadian climate. That being said, this crop is not tolerant of extreme heat and should be harvested prior to high summer temperatures set in. You’ll find it in farmers markets across the country in July/August.
With files from Simcoe Research Station publication “New Crops, Old Challenges: Tips and tricks for managing new crops!” and the Ontario Ministry of Agriculture, Food and Rural Affairs.