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Kohlrabi is actually a member of the cabbage family, but the edible part is actually an enlarged stem. Best harvested when the stem reaches 50-75mm. Many people use the young leaves in salads or steamed.
This variety has a light-green skinned exterior, white interior, and is a bit smaller than the Purple Vienna Kohlrabi, but with a slightly faster growth rate.
Plant kohlrabi in rich soil about 6mm deep. They love moisture once established and will benefit from an ample side dressing of compost. Continue to sow every 2-3 weeks for a continuous crop.
Kohlrabi is a good source of Thiamin, Folate, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin B6, Potassium, Copper and Manganese.