NZ Gardener - Garden Diary 2018 - - Snip & Tuck -

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

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

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