Brassica oleracea var. gongylodes
White kohlrabi, cabbage turnip, German turnip, kohlrabi: this is the ultimate forgotten vegetable, very popular in Alsace and Central Europe but overlooked elsewhere. What we eat is neither a root nor a cabbage head, but a swollen stem that forms at ground level, crisp and slightly nutty.
Characteristics:
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Nutty flavor: subtle and mild, without the bitterness of other cabbages.
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Two possible harvests: in spring, when orange-sized, or in autumn for larger specimens.
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Fast growth: 4 to 6 weeks between sowing and obtaining a plant.
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Low maintenance: one of the easiest cabbages to grow successfully.
Sowing advice:
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Exposure: sunny.
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Soil: well-drained, moist and rich in nutrients. As with all cabbages, it benefits from an addition of well-rotted compost. Consistent watering is essential: drought causes the bulb to split.
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Method: sow from March to August, in a nursery bed or directly in place, at a depth of 1 cm. Stagger sowings to spread the harvest from spring to autumn. See how to sow your seeds.
Planting advice:
- Transplant at the 4- or 5-leaf stage, spacing plants 25 cm apart. Do not bury it under any circumstances: unlike other cabbages, the crown must remain at the surface, otherwise the bulb will not form.
Care advice:
- Water regularly and evenly. Mulch around the base.
- An insect-proof netting cover installed at planting prevents flea beetles and cabbage white butterflies without any treatment.
Harvest advice:
- Harvest in spring when orange-sized. Autumn sowings produce larger specimens, but be reasonable: beyond 10 cm in diameter, the flesh becomes fibrous.
- The young leaves can be cooked like kale, so do not throw them away.
Beneficial companions:
Benefits for biodiversity:
- Its short cycle makes it possible to occupy an empty bed between two crops rather than leaving the soil bare.
- If allowed to flower in its second year, it produces clusters of highly nectar-rich yellow flowers that are valuable in spring.
Uses:
- Raw, grated in remoulade or cut into sticks for snacking; steamed, baked in a gratin, mashed or stir-fried in a wok. Peel before use.
Harvesting your own seeds:
As a biennial, it sets seed in its second year: leave one plant in the ground over winter, then harvest the brown, dry seed pods. Be careful: Brassica oleracea varieties cross very easily with one another, so isolate your seed plant. See saving your seeds.
Commitment to Quality: at SemiSauvage - Permaculture, we grow and select our seeds with respect for all living things as our guiding principle. Based near the Auvergne Volcanoes, we choose open-pollinated, non-hybrid varieties, tested for their germination rate, carefully sorted and packaged, without any chemical treatment. Our belief is to give gardeners back the ability to resow, year after year, seeds that truly belong to them.
The forgotten vegetable of Alsace's kitchen gardens, quick-growing and delicious.
