Early White Vienna Kohl Rabi
Kohlrabi was first introduced sometime just before the Civil War. Three varieties appeared later in the 1884 D.M. Ferry Seed Catalog.
Obviously Kohlrabi has made an impact on gardeners and chefs alike as it has stood the test of time. Kohlrabi is actually a member of the cabbage family, but the edible part is actually an enlarged stem. Best harvested when the stem reaches 2-3 inches. 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 1/4 inch 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.