A mid-early variety of Kohl Rabi with a white-cream flesh This white variety from Austria has a crispy, crunchy texture and a mild, slightly sweet and nutty flavour. It is often eaten raw in salads or slaws, or cooked in dishes like stir-fries or roasted. Kohlrabi can be used as a low-carb substitute for potatoes and can be served as a side dish or added to soups and stews. Sow: March – August Harvest: July – November
