KOHL RABI COLLECTION

Truly an out of this world experience with their alien shape however every veg gardener will be pleased to discover the flavour is a garden grown gem of a discovery… underrated but so versatile and tasty

Cook the bulb, boil or steam, and serve with a sauce or try them stuffed.  Young bulbs can be scrubbed and cooked whole – serve with butter, a white sauce or mash them.

Kohl Rabi can also be grated raw into a salad… or peel first then chop or shred, or cut for using with dips. 

Discover Kohl Rabi are delicious steamed, baked, stir fried or pickled and they can be cooked from frozen for a quick and tasty dish.

Enjoy one packet each of...

Early White Vienna ~ sweet and creamy heirloom that is early to reach harvest size (about apple size) after this the stems can grow big and the large leaves can be used as a spinach substitute! (20 seeds)

Kohl Rabi Purple Delicacy ~ featuring deep purple skin in beautiful contrast to the flavourful white flesh within.  To preserve this lovely contrast try cooking some of the young bulbs whole.  Ready to harvest from September (20 seeds)

Superschmeltz ~ this variety produces crisp and delicious light green globes.  Should you have any spare then you can freeze diced Kohl Rabi (blanche for 2 minutes, plunge into cold water, drain & dry. These can be added to stews or casseroles of can be cooked from frozen in boiling water for about 6 minute served with a little butter and a dash of pepper or nutmeg (20 seeds).