Purple kohlrabi has a round, bulbous shape with a deep purple or light green skin. The inside of the vegetable is a crisp, white color.
Kohlrabi grows best in cool temperatures between 45-75°F (7-24°C). It prefers well-drained, moist soil with a neutral pH. Kohlrabi can be direct seeded in the garden or started indoors and transplanted. Germination occurs within 4-7 days.
Kohlrabi is ready to harvest when the bulb is about 2-3 inches in diameter. The leaves should be removed before storage. The bulb can be stored in the refrigerator for up to 2 weeks.
Kohlrabi is low in calories and high in fiber, vitamin C, and potassium. It also contains antioxidants and sulfur compounds that may have cancer-fighting properties.
Kohlrabi can be eaten raw or cooked. The bulb can be sliced and eaten as a snack or added to salads. It can also be roasted, grilled, or steamed. The leaves can be cooked and eaten like other leafy greens.
Kohlrabi is a good source of vitamins and minerals, including vitamin C, potassium, and fiber. It may also have anti-inflammatory and antioxidant properties that can help protect against chronic diseases like cancer and heart disease.
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