king kohl?
Lisa grows broccoli rabe successfully in the hot southern states.
I wonder if it is the same as kohl rabi that we grow in wet England?
This is the first year we've tried kohl rabi. The plants were brought on in the greenhouse and then planted out in the spring. They've not needed any special treatment and have produced these rounded vegetables.
We peeled, sliced and stir-fried ours. I think they will need a lot of extra flavouring adding. As predicted, they taste and have the texture of the swollen stems of broccoli.
As I said in my previous post about kohl rabi, this is what passes for food for us vegetarians!!!
3 comments:
I'm actually just going to sow my first try at kohlrabi here, supposedly it's a great fast-growing fall crop for us.
Your kohlrabi looks great -- it's not traditionally a popular vegetable here, so we seldom see it in the grocery. Sounds sort of bland from your description (extra garlic, peppers, and/or spices?), but the insides of broccoli stems are quite decent, after all.
I think kohlrabi is a different species than broccoli rabe (being one of the many Brassica oleracea varieties -- along with broccoli, cauliflower, brussels sprouts and cabbage, and broccoli rabe is a B. rapa variety (sorry about the botanical foray).
Great fun to try new things!
Cheers,
Lisa
Hi Lisa,
Thanks for the botany foray!
I'll look out for B.rapa varieties over here. Can you recommend any other than broccoli rabe - I don't think this is available over here under that name.
Cheers
Rob
broccoli rabe is also known as broccolini - look at this link which is kind of a rabe and the next link which is a rabe for sure - http://www.territorialseed.com/product/7224/316
and also - http://www.seedsofchange.com/garden_center/product_details.asp?item_no=S14357&q=+raab
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