KOHL RABI GROWING GUIDE

Kohl rabi is a versatile, tasty summer and autumn veg that can be eaten raw or cooked. Here are our tips to make your harvest a success

- 

Kohl rabi (or kohlrabi) has long been a popular veg in Europe and is slowly finding fans here who like its speedy growth and versatility in the kitchen.

If given ideal conditions this brassica (part of the cabbage family) can be ready in as little as eight weeks and is best when harvested while still young and tender - no larger than a tennis ball.

The striking roots come in green or purple varieties and the leaves are also delicious and nutritious when used as a substitute for other brassicas, such as kale, in recipes. The roots and leaves can be used in soups, stews or eaten as a veg in their own right. The roots are often used as a substitute for turnips and have a flavour and texture akin to tender broccoli stalks.

FAST FACTS

• Plants need a fertile soil which is well drained and with a pH of 6-7 to thrive.

• It is essential they don't dry out or suffer growth checks or they will become woody and fibrous and may not form good roots.

• Sowing can take place between March and July but it is best to avoid cold soils (below 7C/45F) or sowing during a hot spell in summer.

• Cover early sowings with cloches to encourage germination and establishment.

• Sow little and often to ensure a continual supply of tender young roots.