Kohlrabi is another member of the ubiquitous brassica family which includes cabbage, kale, collards, turnips, rutabagas, broccoli, Brussels sprouts and cauliflower. Kohlrabi and Brussels sprouts are probably the only commonly known vegetables of northern European origin. The first written record of kohlrabi was in 1554 by the botanist Matthiolus who wrote of the plant that it had “come lately into Italy”. By the end of the 16 th century, kohlrabi was being grown in Germany, England, Italy, Spain, Tripoli and the eastern Mediterranean. There is no record of how the plant got to the Americas, but Bernard McMahon discusses it in 1806. The plant has sometimes been called the “stem turnip”. The name kohlrabi derives from German and means cabbage turnip.
It is very easy to grow red kohlrabi microgreens. You do not need to soak or rinse and drain seeds. Prepare your soil by getting it sufficiently moist. Spread seeds evenly across the surface of the soil. After seeds are sown, cover for two to three days to allow seeds to germinate, and then uncover seeds and place under a grow light. Continue to water when need. Harvest when the look and the flavor is to your liking. So, begin sampling the greens when the first set of leaves form to determine when to cut! Harvest should be ready in 10-15 days.
Tasting slightly of spinach and cabbage, these tiny greens go great in any salad or sandwich. Top your favorite soup for a perfect splash of purple color! The mild flavor and texture of these micro-greens make them a perfect pair for your fruit smoothie too.