This season I decided to appreciate kohlrabi more and encourage the readers of "Recipe for the Garden" to do so. You don't need to explain to anyone what this vegetable looks like, because we all know it, but are they frequent enough in our menus and in the kitchen?
Kohlrabi - cultivation requirementsWe usually simply crunch kohlrabi by eating its bulbous stem. In order for it to be soft and delicate, when growing, you need to remember about fairly abundant watering. And this is actually a basic requirement, because kohlrabi does not need any extraordinary soil conditions: it likes the sun and non-acid soil.
What does kohlrabi contain?Interestingly, the young leaves are also tasty and even more nutritious than the spherical stem itself. Kohlrabi leaves contain a lot of micronutrients, such as: potassium, magnesium, iron, calcium, sodium, copper, as well as vitamins B1, B2, B6 and C, and numerous antioxidants.
Kohlrabi he alth properties
I'm glad that I managed to encourage my five-year-old granddaughter to eat fresh kohlrabi. Marzenka is allergic to many vegetables and fruits and together with my daughter we patiently search for fruits that do not cause allergies. I learned about these beneficial properties of kohlrabi from a nutritionist friend. This vegetable is also recommended for the prevention of atherosclerosis and for people with high blood pressure. It speeds up the metabolism and improves the work of the gallbladder. Only people with diseases of the digestive system should avoid kohlrabi as it is irritating. Very encouraged by my granddaughter's enthusiasm for eating kohlrabi, I decided to grow more of it on the plot.
A neighborhood for kohlrabiIn April I planted seedlings in a sunny place and I hope that in July and August I will enjoy a good harvest. Next to it there are beans, radishes, celery and lettuce, and I know from experience that it is a good company for kohlrabi.
Kohlrabi and cucumber saladFinally, I would like to share with the Readers a simple recipe for a tasty seasonal kohlrabi and cucumber salad. Just grate the young kohlrabi, dice the cucumber and add a chopped bunch of dill. Pour over all the ingredients with cream or, better still, with natural yoghurt, season with s alt, sugar and pepper. My whole family eats this salad that smells of summer and sun.
Lidia Semeniuk
