Early White Vienna Kohlrabi - Brassica oleracea gongylodes

Brassica oleracea gongylodes 'Early White Vienna' is an early variety of kohlrabi that bears beautiful, tender and tasty white bulbs. Its growth is particularly rapid. Sow the seeds from March to July for a harvest from June to November, when the bulbs reach a diameter of 7 to 8cm (3in).

Partly fallen into disuse because it was consumed too much during the war, kohlrabi is an ancient vegetable that is gradually reappearing on our plates. This somewhat forgotten vegetable is tasty and nutritious.

Kohlrabi belongs to the large Brassicaceae family. Originally from Europe, it is a vegetable plant whose stem swells at ground level to form a ball 6 to 20cm (2 to 8in) in diameter, with large leaves arranged in rosettes.

This vegetable, with its rather unusual appearance, boasts a very delicate flavour with hazelnut notes. It can be eaten raw or cooked, and is delicious in salads, carpaccio, glazed with honey, or in a gratin. Kohlrabi leaves are also edible and can be used in soups, just like radish leaves, for example.

From a dietary point of view, it is remarkable: it is low in calories and very rich in vitamins C and B3. It also contains a lot of fibre and minerals like calcium.

Growing kohlrabi is quite easy. It thrives in full sun or partial shade. It is slightly less demanding than most brassicas, but still requires a good base fertilisation and regular moisture.

Harvest: it is generally harvested from July to early November (75 days on average after sowing), depending on its needs. Simply uproot the plant.

Storage: kohlrabi can be stored for a fairly long time in a cellar or pantry, and can be kept for several days in the refrigerator. It also freezes very well after being blanched for 5 minutes in salted boiling water.

Gardener's tip: when the plants are developed, we recommend that you mulch the soil with successive thin layers of grass clippings, if possible mixed with dead leaves. This protection keeps the soil moist and reduces weeds.