First time this year growing this stuff - got a free packet of seeds with another order. Am guessing that it's about ready on the basis that it looks like the picture on the package but I've never seen one before let alone eaten one. Does anybody have a favourite way of dishing it up and if so, would they like the share their knowledge - even telling me what it tastes like would be a start!

They look like sputniks - fat ball shaped stem with leaves 'shooting' up from the ball. I cut it into big chips and steam and serve with butter and black pepper. It tastes like a cross between turnip and cabbage - or if you have ever chomped it - the heart of a raw cabbage.

I'm OK with what they look like as I've got them in one of the raised beds! What size is best to harvest them? I was going for trying them fairly young on the basis that they'd be more tender then. I presume you mean that they taste like raw cabbage when they're raw? Not too sure I fancy that when they're cooked!

Hello Alison,

Tennis ball size is right from what I've seen in the veg shops.

Originally Posted by Alison

I'm OK with what they look like as I've got them in one of the raised beds! What size is best to harvest them? I was going for trying them fairly young on the basis that they'd be more tender then. I presume you mean that they taste like raw cabbage when they're raw? Not too sure I fancy that when they're cooked!

It is very difficult to describe the taste. All I can say is that our boys who don't much like turnip, will eat kohl rabi as it isn't as peppery. I guess you could say it tastes similar to cauliflower or broccoli stalks. I have read about it being used grated in salad but I haven't tried it that way.

If the weather ever dries out a bit here, I am going to try sowing some for a late crop.

Hadn't thought about sowing any more. Will try it later this week and if I like it may well try a bit more - loads of seeds left so nothing to lose.

Mild sweet taste when young (golf ball size) changing more to a swede taste when mature, will over winter, can be used for, stirfrys, oven-bake with other veg, casseroles, grated in salad, soup, (great for bulking soup up) quite nice used as a 50/50 with potatoes and mashed with lots of butter and brown pepper.

I would say it best quality is the ability to absorb the flavour of the other veg that you choose to cook it with.

MG

If you get them small enough they are great just eaten raw Alison. I like a bit grated in a salad. Otherwise I use them in stirfries.