4 Cultivating Kohlrabi Microgreens
Reflection
A member of the Brassica family, kohlrabi is a delight to grow. Long and leafy, white, purple, and light-green stems stretch towards the light. I eat mine raw in salads, and wraps, and sometimes in smoothies and smoothie bowls. I also use them as topping for nice cream. Some people cook them and do things like toss them in soups or use them as potato or taco toppings. Whatever way you choose to munch on these greens, loading up on kohlrabi microgreens, means loading up on nutrition and receiving the many health benefits they offer. Very tasty and a pleasure to grow, if you are interested, read on, and I will show you how to grow your very own lovely kohlrabi microgreens at home.
When grown outdoors and allowed to mature to its full size, the kohlrabi looks like and tastes a bit like a cross between a cabbage and a turnip. The name, derived from German, means “cabbageturnip.” This interesting plant, sometimes called the “Poor Man’s Cabbage,” has been grown in Europe and Asia for centuries. As a microgreen, the light and crunchy kohlrabi has a mild and peppery taste which makes it a great addition if you are looking to add a little spice to your dish.
The kohlrabi microgreen has a packed nutrient profile. One cup has only 35 calories; so, you can eat a lot, loading up on nutrients, not expanding the waistline.
This green is a great source of fiber which regulates the digestive system, promotes overall gut health, and controls blood sugar. It is also high in vitamins C that fortifies the immune system, fights cardiovascular disease, and tightens the skin; and, vitamin B6 which also boosts the immune system and promotes the healthy production of red blood cells. Aside from the vitamins, kohlrabi has significant amounts of calcium, potassium, copper, and iron as well as a high protein content.
If you’re growing purple kohlrabi microgreens, you’ll have the added benefit of a natural compound called anthocyanin, an antioxidant, which gives it its reddish-purple color.