Karalabe Blankyt kohlrabi offers a crisp texture and mild flavor, perfect for raw or cooked preparations. Enhance your salads, soups, and other dishes with this versatile vegetable.
An early purple karalabe/kohlrabi variety, suitable for year-round cultivation. It is particularly resistant to wooding. Vegetation period from sowing is 80-85 days.
Purple kohlrabi is a variety of kohlrabi (Brassica oleracea var. gongylodes) that has a purple or deep violet exterior, as opposed to the more common green or pale green color. The purple color of the skin comes from anthocyanins, which are natural pigments that are also found in blueberries and other blue or purple fruits and vegetables.
Like other kohlrabi varieties, purple kohlrabi has a bulbous shape and a mild, slightly sweet flavor. It is low in calories and high in fiber, as well as vitamin C and other important nutrients. Purple kohlrabi can be eaten raw or cooked, and is a versatile ingredient in many dishes.
When selecting purple kohlrabi, look for bulbs that are firm and heavy for their size, with no soft spots or blemishes. The outer skin may be tough and woody, and needs to be peeled before consumption. The inner flesh is crisp and juicy, with a texture similar to that of an apple or turnip.
Karalabe Blankyt can be sliced thinly and added to salads, or roasted or sautéed and served as a side dish. It is also used in soups, stews, and gratins, and can be mashed or pureed for a unique twist on mashed potatoes. The vibrant purple color of the vegetable adds a visually striking element to any dish.