Organic Kohlrabi - Supermelt

Seeds:  20  / Botanical name:  Brassica oleracea var. gongyl. L.

Large, not woody, and buttery soft

Buttery-soft, slow-growing, white to light green giant kohlrabi that can weigh several kilograms by harvest time and does not become woody.

Natural habitat:  Kohlrabi is believed to have originated in the Mediterranean region. Today, Germany is one of the main growing areas in Europe.

In the kitchen:  Kohlrabi is popular when served with a creamy sauce, herbs such as parsley or chervil, and potatoes. It also tastes delicious in casseroles or low-carb lasagnas. Kohlrabi is particularly flavorful when eaten raw. Kohlrabi salad with radishes or carrots, or raw kohlrabi with a yogurt dip, is a true vitamin powerhouse. For a main course, you can bread kohlrabi and fry it as kohlrabi schnitzel. The tender inner leaves can be used to enhance soups and salads, or prepared with a splash of lemon juice, similar to spinach. Large kohlrabi leaves can also be used for roulades.