At the start of the year you had great intentions of getting out into the garden and having a go at growing your own food. But here we are six months later and, once again, life has stampeded over your best laid plans. Does it all sound too familiar? Don’t beat yourself up – it’s not to late to sow some veggies.
Not so popular round these parts, kohlrabi is more at home in Germanic kitchens. Physically resembling the unplanned love child of a small turnip and a beetroot, it has a mild cabbagy taste with a fresh crunchy texture not unlike a radish. I love it because it is easy to grow – happy to be left alone and quick to mature. For those very reasons it is a terrific starter plant for first-time veggie growers.
It also likes cooler temperatures, bringing you out into your veg patch when there is not much else to be had. Harvest them when they are about the size of a medium sized apple as they do get woody if they are too large. You can eat the young leaves too. After peeling away the outer skin of the bulb (it’s actually a swollen stem) you can chop it into sticks to stir-fry or to steam. They are also tasty when baked. My mother in law is an avid kohlrabi fan and serves it German-style in a white sauce. Personally, I like to eat them raw. I use a potato peeler to slice the vegetable very thinly. Then drizzle some olive oil over the slivers, toss on a few thyme leaves and add a handful of sliced hard goat's cheese with a pinch of salt and a grind of pepper.
ADVERTISEMENT
Sow a summer variety in July and it will be ready to harvest in autumn. Kohlrabi are often green but the summer growing varieties tend to be purple. And while you are out in the fresh air getting dirt under your fingernails, throw in a few radish seeds. Again, choose a summer variety, also called mooli or daikon. In just 4 weeks you could be tossing some into a salad. Make sure your plants don’t dry out. Your radishes will appreciate a little shade so no need to place them in full sun.
Register for free to read this story and our free stories.
This content is available to digital subscribers and loyalty code users only. Sign in to your account, use the code or subscribe to get unlimited access.
The reader loyalty code gives you full access to the site from when you enter it until the following Wednesday at 9pm. Find your unique code on the back page of Irish Country Living every week.
CODE ACCEPTED
You have full access to the site until next Wednesday at 9pm.
CODE NOT VALID
Please try again or contact support.
At the start of the year you had great intentions of getting out into the garden and having a go at growing your own food. But here we are six months later and, once again, life has stampeded over your best laid plans. Does it all sound too familiar? Don’t beat yourself up – it’s not to late to sow some veggies.
Not so popular round these parts, kohlrabi is more at home in Germanic kitchens. Physically resembling the unplanned love child of a small turnip and a beetroot, it has a mild cabbagy taste with a fresh crunchy texture not unlike a radish. I love it because it is easy to grow – happy to be left alone and quick to mature. For those very reasons it is a terrific starter plant for first-time veggie growers.
It also likes cooler temperatures, bringing you out into your veg patch when there is not much else to be had. Harvest them when they are about the size of a medium sized apple as they do get woody if they are too large. You can eat the young leaves too. After peeling away the outer skin of the bulb (it’s actually a swollen stem) you can chop it into sticks to stir-fry or to steam. They are also tasty when baked. My mother in law is an avid kohlrabi fan and serves it German-style in a white sauce. Personally, I like to eat them raw. I use a potato peeler to slice the vegetable very thinly. Then drizzle some olive oil over the slivers, toss on a few thyme leaves and add a handful of sliced hard goat's cheese with a pinch of salt and a grind of pepper.
Sow a summer variety in July and it will be ready to harvest in autumn. Kohlrabi are often green but the summer growing varieties tend to be purple. And while you are out in the fresh air getting dirt under your fingernails, throw in a few radish seeds. Again, choose a summer variety, also called mooli or daikon. In just 4 weeks you could be tossing some into a salad. Make sure your plants don’t dry out. Your radishes will appreciate a little shade so no need to place them in full sun.
If you would like to speak to a member of our team, please call us on 01-4199525.
Link sent to your email address
We have sent an email to your address. Please click on the link in this email to reset your password. If you can't find it in your inbox, please check your spam folder. If you can't find the email, please call us on 01-4199525.
ENTER YOUR LOYALTY CODE:
The reader loyalty code gives you full access to the site from when you enter it until the following Wednesday at 9pm. Find your unique code on the back page of Irish Country Living every week.
SHARING OPTIONS