Kohlrabi Recipe

Kohlrabi is one of those veggies I kept reading about and just did not think anything of it. Until one day shopping for seeds, I found a box of 20 cent seed packets and noticed Kohlrabi seeds. So I decided to try it out. First I sprouted these indoors. I notice the fire ants will take your seeds before they have a chance to sprout. I tried to grow some sprouts in my untilled garden area and they died. Then I had placed other sprouts in a raised garden box that got afternoon shade and they did well. So far I have picked 2 before their bulbs got to big and woody. Remember to pick the bulbs when they are golf ball size or smaller. The leaves are huge and can be eaten to.

I read that you can steam or boil the leaves for 3-5 minutes or a tad more. Drain the water, well(if boiled) and mix with some Sesame oil and Soy sauce. Then sprinkle with toasted Sesame seeds and salt or some Japanese sprinkle called, "Sishimi" that has sesame seeds, I think salt and seaweed bits.

Since I was not going to eat the leaves right away I dehydrated the leaves and not the stems at 135 until crisp and stored them in a glass jar. Good for adding to soup and stews in the winter.

For the Kohlrabi bulbs I snapped off the stems and leaves. Steamed the bulbs for about 5-7 minutes (you can steam them longer to taste. I have tried 20 minutes with softer, tasy results) and then sliced them into a bowl. I topped them with butter, kosher salt and lemon juice.

As you can see, I left the little baby leaves on. They are good. Kohlrabi itself has an interesting taste and the Lemon juice makes the flavor much better. I ate 2 bulbs and the energy it gave me was intense for the small amount eaten. Kohlrabi has more nutrients and energy than calories. A plus in my book. I see it as, "Oh that means I can eat more." : )

I have sprouted more and will grow more for the fall and winter. They can handle freeze after they have been established or I assume hardened off as they say in garden talk.

You can eat these raw by themselves or with oil, salt and optional lemon juice. Or added to salads. I am sure the same goes for the leaves. You could also dry the leaves at a temp. between 100-115 to keep them raw to.