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Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec
P	P	P					P	P	P	P	P

(Best months for planting Kohlrabi in Australia - cool/mountain regions)

P = Sow direct in garden where they are to grow.

• Easy to grow.
• Harvest in 7-10 weeks.
• Sow in garden. Sow seed at a depth approximately three times the diameter of the seed.
• Best planted at soil temperatures between 8°C and 30°C.
• Space plants: 10-20cm

The swollen stem looks like a turnip with reddish/purple cabbage leaves, usually purple or greenish white skin.

Protect from cabbage white butterflies

Culinary hints - cooking and eating Kohlrabi

Use when young.
Scrub well, cut off leaf stalks, roots and woody parts
Young ones do not need peeling.
Can be grated raw for salads
Or cut in pieces and steam .
Use in casseroles.

Your comments and tips

02 Mar 10 shaun (Australia - cool/mountain climate)

We like it roasted like spuds, or grated in salads, lightly steamed in fact any which way...so under rated. The green tops are nice too in stir fry or as a boiled veg. Do not let it get too big as it goes woody and then is quite unpleasant...not the taste, the texture with bits and shreds in your mouth.

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30 Oct 09 Ingvild (Australia - temperate climate)

In Norway we eat Kohl Rabi as a mash at Christmas. It is eaten with our salty lamb ribs that has been steamed. I would imagine that the mash would go well with corned beef as well. Steem the Kohl Rabi until tender, then mash along with a steamed potato or two (bear in mind that Norweagian Kohl Rabi is about 4 times the size of the ones "down under"). Hence I'd probably use 4 "down under" Kohl Rabi to 2 potatoes. Add about a table spoon of butter, and then cream until a nice mash consistency. Black pepper and salt to taste. Bon appetite!!

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17 Sep 09 sarita (Australia - cool/mountain climate)

hi , in jan i posted a recipe try that works well.........please email if u have tried. 2. recipe is slice thinly, sprinkle with salt, pepper & lemon juice. eaten raw 3. shred - use mung dhal (split) 2 tblsp wash add in the shredded rabi, add salt to taste - garnish with corriander; lemon juice, and finally temper with some oil (1/2tbsp) heat, add mustard seeds- once popped, add green chillies (cut) add some curry leaves and then pour this over the mixture, mix well. this is raw not cooked..........used as raita, or salad with anything. very good for health. enjoy

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29 Jun 09 Paul Schreurs (Australia - cool/mountain climate)

You can treat it like potatoe or carrot. Our favourite is to shred it and sautee it in butter. Try looking for recipes on google. There are many delicious ones out there.

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20 May 09 Helen Freeth (Australia - cool/mountain climate)

In germany I had this with white sauce as a main course.Does anyone know other ways to eat it?

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12 Jun 08 Rachel (Unknown climate)

Green Harvest
Stonemans
Lost Seed

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21 Jan 08 sarita (Unknown climate)

where can we get the seed for this as well as luffa n bottle gourd n pipengea or ribbed gourd wanting to try some in cranbourne. with khol rabi we also cook a vegetable. grate or chop finely. heat oil put some mustard seeds, tumeric powder, then once the mustard seeds pop add the chopped rabi stir occasionally sprinlke with chilli pwd (depending on tate) and salt. cover and let cook for 5 -- 10min with stirring occassionally. sprinl=kle with fresh corriander. serve with bread, rice or indian breads

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