Kohlrabi is an odd vegetable: not a root, not a fruit, not a leaf, but an enlarged stem. (The leaves are edible, too.) When grown under good conditions, the flesh is crisp and sweet, somewhat reminiscent of an apple. Peeling the skin is optional, though it is sometimes a bit tough. Delicious eaten as chunks for a snack, grated into slaw, or used in stir fry, to name a few possible preparations.
Kohlrabi is a cool-weather crop. We tend to grow them in spring.
We’ve tried a number of open-pollinated varieties of kohlrabi, but we have often had difficulty with poor growth and development of woodiness in the stem, making the result pretty unappetizing. Kohlrabi seems to be a vegetable that benefits greatly from hybrid vigor, which is not surprising given that brassicas are generally outbreeding plants. So, we’ve settled with buying hybrid seed for kohlrabi, and Korridor is one of the varieties with readily available certified organic seed.