Love eating fresh,
raw kohlrabi… in past years, to get enough of this crispy veggie when in season,
I had to purchase from farmers’ markets or grocery stores. Although I have more than 40 years’
experience growing flowers, shrubs, veggies and herbs, kohlrabi (Brassica
oleracea) has rarely been a successful crop in my home garden.
Cabbage white butterflies are extremely prolific in this area of Wisconsin, and they LOVE to lay eggs on leaves of anything in Brassica genus. I utilize organic gardening practices so I prefer not to use powders or any insecticides, especially on food crops! So, by July of each summer past, my fleshy thick kohlrabi leaves were consumed by those not-so-nice cabbage white butterfly larvae.
The cultivar I chose for this season is called ‘Winner’ and it is appropriately named! Excellent taste and texture… can be eaten in salads or slaws
It can grow to 18 ozs. per fruit,
but I harvested most when they were the size of a tennis ball. One plant remains in the garden (all alone in
its cage) and I will be patient while it matures further. One of the claims for ‘Winner’ is that it
is resistant to splitting so I feel confident waiting a bit longer to
harvest my final kohlrabi of the summer season.
Although I
understand this form of intervention would not be practical for cauliflower,
cabbage or broccoli (due to overall size of these plants), it surely worked
well for THIS GARDENER, who is just a bit kohlrabi krazy!
M. Lynn
Schmid, Master Gardener
A.A.S. Landscape/Horticulture/Arboriculture