Kohlrabi is another cultivar of the Brassica family such as kale, cabbage, collard greens, savoy cabbage, and broccoli.
Like all its cousins, Kohlrabi can be considered as a superfood (as long as it is eaten raw) as it is packed with nutrients and antioxidants!
Surprisingly enough, although it is generally considered as a “winter vegetable”, Kohlrabi which is also referred to as German turnip, can thrive at temperature up to 25°.
Kohlrabi grows best in cooler climates and should not be grown at the peak of summer heat (when too hot, the Kohlrabi plants become elongated and give miss-formed crops).
Purple Kohlrabi growing on an aeroponic Tower Garden®
We highly recommend growing Kohlrabi and eating it raw instead of cooking it. Kohlrabi just needs to be peeled and either grated or sliced finely using a mandolin.
It has the crunchy texture of radish with an omnipresent pallet reminder of cabbage flavor. We love to grow & eat Kohlrabi!