Kohlrabi

[Tucson Grower]

Well, in Spring of 2021 I planted some Purple Kohlrabi. To save a little time/space I attempted to grow each one in individual gallon nursery cans. It would have been okay, but I needed to reduce my expectations, and I hadn't yet. If I had I could easily have grown many fist-sized Kohlrabi, that would have been nice and tender. I was too used to growing them in the ground, and expected them to be large grapefruit sized. Then as they chronically wilted in our dry heat, they became sickly and weak, which is when the flea beetles kept them defoliated until they expired. I'm planning to start a few, soon, and grow each in individual 25 gallon fabric pots.

[woodeye]

I've never tried Kohlrabi, growing or eating, but I bet they are delicious. I always thought they were just a weird looking turnip, but I just researched them and found out that they are in the cabbage family. Cool...

[Tucson Grower]

On my mother's side I'm Bohemian and my father's German. Kohlrabi was a big thing on my Bohemian side. I need to dig out my mother's cookbook (I even have a copy of it I scanned/digitized) to get the recipe right. There are also many recipes for stuffed cabbage.

One of my favorite Bohemian dishes is what we children called "Plum Dumplings" mom and grandma made them with Italian Prune plumbs, though most any small stone fruit will suffice. They're made with a potato dough and served drizzled with butter/cream - sprinkled with sugar.

That reminds me, I should burn a copy or two onto blueray and DVD, so it will be easier to locate in the future, then I can send a copy of it to my daughter.

My mother's grandfather, Frank Dvorak had a ticket on the maiden voyage of the Titanic, but for some reason didn't board in time. Maybe if he'd caught that ship - I might not be here, at least I might not be the same me.

I often eat the cabbage core (stem with the leaves removed), to me, that's what Kohlrabi tastes like.

[woodeye]

That is all great info, Tucson Grower . I now know without a shadow of doubt that I would enjoy Kohlrabi. Excellent analogy; you compared it to something that I know I like, & that sealed the deal. Thank You...

[macmex]

I have a friend who loves Kohlrabi raw. He just cuts off pieces and eats them that way. I tried it and have to admit, it's pretty good that way. Kohlrabi is one of those crops my father, the inveterate experimenter, grew but never ate. My mother, on the other hand, would eat anything he grew. I vaguely remember eating them cooked and served, kind of like turnips. At the time I was not impressed. Now, I'd probably love them.  

[chrysanthemum]

My mother grew/grows kohlrabi now, though I don’t think that she ever did in my growing up years. She ferments it like sauerkraut, and the kids and I enjoy it immensely that way. (I believe that there is a name “sauerreuben” for fermented turnips. I don’t know if fermented kohlrabi gets its own term.) I got some seeds this summer to try, but life got a little crazy around here about the time I should have started it, and I never did. I’ll need to re-research what kind of conditions it can stand.

[amyinowasso]

My maternal grandfather was Bohemian. Wonder if we're related.

[Tucson Grower]

My maternal grandmother's maiden name was Dvorak and grandfathers name was Jurichny but my grandfather and his brother each spelled it differently. My maternal grandparents both immigrated to the US as small children from the vicinity of Prague, though at different times. Grandfathers family first settled in Canada, but soon moved down to Ohio. They found each other, there, then got together. My great grandma Dvorak was the most avid gardener in the family, back then, but, even at 4 years I was right behind her (figuratively and literally). I was a nonstop stream of questions about plants and gardening.

Grandfathers backyard extended down an almost verticle hillside (as long as a football field, but only 2/3 as wide), with the garden being the level area, about the size of an end-zone, at the bottom of the hill. Lots of Kohlrabi there.

[FrostyTurnip]

Tucs, is there a discernible difference in taste compared to rutabaga?  I’ve tried growing Kohlrabi in the past without success, gardening error most likely.  They’re cool looking plants.  Swedes, the European turnip aka rutabaga are better than common turnips.  They’re a “meh” as a roasted side dish.  With a plethora of more tender and tastier veggies, the rutabagas usually end up julienne and combined with other root crops, like into fritters.  

[Tucson Grower]

For me, I think there is a noticeable difference in taste and texture between Rutabaga and Kohlrabi. Though it would be difficult to describe it, unless, perhaps I had both before me, presently, to do a side-by-side taste comparison. Which actually sounds good. I can always plant a few Rutabaga, too and maybe some turnips.

[amyinowasso]

My grandfather was first generation in the US. I'm not sure how he ended up in Minnesota. His name was Baresh. They charged it to Bares. It was my dad's mom who was the gardener. I liked eating there, but wasn't there long enough each summer to learn gardening.
When I bought kohlrabi in the store, it leaned toward the Mustard Green brassica taste I think. I've never eaten rutabaga.