With respect to the seed-pods, in the purpleKohlrabi alone, do they differ, being a little longer and narrower than usual.
Kohlrabi was once grown as European fodder crop; slow-growing farmers, varieties grow huge like rutabagas.
Again, when contemplating the amount of space it takes, keep in mind that this endive and kohlrabi must help fill our salad bowls from October through March.
Kohlrabi (Giant) Spring-sown market kohlrabi are usually harvested before hot weather makes them get woody.
What to do with a giant kohlrabi (or any bulb getting overblown)?
Over a dozen giant kohlrabi are spring sown, but over half the row grows endive.
Varieties: A few American seed companies, including Peace Seeds, have a giant kohlrabiof some sort or other.
Kohlrabi is a go-between in the families of cabbage and turnip.
In the true turnip the swelling is underground, but like the cabbage, kohlrabi forms its edible part above ground.
ROOT CROPS Under the first section we will consider: Beet Carrot Kohlrabi Leek Onion Parsnip Potato Salsify Turnip Any of these may be sown in April, in drills (with the exception of potatoes) twelve to eighteen inches apart.
As turnips and potatoes are often boiled and then mashed, so kohlrabi makes a very appetizing dish when prepared in this way.
The preparation of kohlrabi can be varied by serving it with a cream sauce.
Kohlrabi that is old or that has been in storage for some time develops woody portions as do turnips, beets, and other winter vegetables, and must therefore be cooked sufficiently long to make it palatable.
Persons fond of kohlrabi as a vegetable will undoubtedly prefer it merely boiled and flavored with butter, pepper, and salt.
Cook thekohlrabi in boiling salted water until tender and then drain the water from it.
The edible part of kohlrabi is the enlarged stem, which has the flavor of both turnip and cabbage.
Kohlrabi is not a perishable vegetable and therefore stands storage very well.
After the stems of the leaves have been cut off, the kohlrabi should be washed and then pared to remove the outer skin.
When sufficiently cooked, pour off the water, season to taste with salt and pepper, and add 1 tablespoonful of butter for each pint of kohlrabi cooked.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "kohlrabi" in a variety of sentences. We hope that you will now be able to make sentences using this word.
