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Kohlrabi Seed

A member of the cabbage family, kohlrabi has a crisp texture and mild, sweet flavor. German for cabbage-turnip, kohlrabi can be eaten raw or cooked into stir-fries, soups and other recipes. Its leaves can be used, much like you'd use kale. Direct sow kohlrabi seeds in early spring and again in late summer for a fall harvest.