Kohlrabi is a fab-bottomed brassica that’s quirky to look at but delish to eat. Eaten raw (peel and grate into salads) it tastes like a cross between cabbage and broccolini. Or add it chopped to stir-fries or vegetarian curries. Kohlrabi is easier and quicker to grow than other brassicas. Seeds take 7-14 days to sprout and, in good conditions, the bulbs fatten up in 60 days (half the time it takes for broccoli or cauliflower). Kohlrabi comes in two colours – pink/purple and green. Buy seedlings in punnets at garden centres, or order seed from kingsseeds.co.nz.
How to store kumara
Get Growing reader Zita Oldham says, “Don’t wash your kumara as they store much better when the skins are dry. Just spread them out somewhere cool and airy to dry for a week or so. After the skins have dried for a few days, wrap each individual kumara in newspaper and store somewhere on a bench in your garage or
carport. Avoid storing in high humidity areas like kitchens and laundries.” If you don’t have a suitable space to store yours, you can also scrub the tubers then chop them into roast-sized pieces (with the skin on) and freeze them. It’s quick and easy and they are handy to use straight from the freezer – either roasted or used to make soup.
Gardening by the moon Sow any root crops that suit a May start. Dig, dig, dig if you’re a digger, otherwise cultivate and do the necessary odd-jobs to get your garden ready for the coming first quarter phase. New moon 11.49pm Last quarter