KOHL-RABI

Press, Volume C, Issue 29691, 8 December 1961, Page 10

KOHL-RABI

A Distinctive Root Crop

’The cabbage - flavoured turnip.” This is toe description which some gardeners apply to kohl-rabi. Personally I think this is a little exaggerated, but, nevertheless, koM-rabi is quite a distinct sort of vegetable, both to eat and to look at. In toe past toe college has staged a number of displays of vegetables, and one of toe exhibits in them which always arouses interest is kohl-rabi. Either pale green or purple, according to variety, with a large succulent root—strictly speaking, a stem, although it looks like a root—wito toe fleshy bases of leaves attached all round. The general impression is of an unexploded mine!—but it lacks such dangerous properties. Kohl-rabi is grown in just toe same way as any turnip, but has one distinct advantage over this vegetable, in that it is much more likely to succeed under the dryclimate conditions of summer than is toe turnip. It therefore makes a useful alternative at . this time of year. Ideally, kohl-rabi, like toe turnip, should be grown quickly to be eaten at its best, and for this a soil which is fairly rich in humus is preferable. It will then not suffer from too dry a condition. which tends to produce a rather bitter flavour. If you become a kohl-rabi addict you can have it tn the winter months, too, for it is very hardy. Sowings can be continued until early March for late crops. Eight to 12 weeks are required for crops to reach maturity Handle them just like a turnip, with rows about 15 inches apart, and thinning to six inches apart in toe row. If needed, you can transplant seedlings to avoid having gans in toe rows. Finally, in the kitchen, prepare kohl-rabi as you would turnips. It will add interest to the menu, but don’t expect the purple variety to retain its colour. It loses it in toe cooking.