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KOHLRABI

June - March I UK

While kohlrabi fares well in British soil almost all year round, it's at its best in autumn, when the cooler days slow its growth, keeping the flesh tender. Beneath its thin green skin, the flesh is bright white and has a delicate aroma, a strong indicator of its cabbage family roots. Kohlrabi have a light, sweet flavour that compares to a mild turnip or broccoli stem.The texture is juicy yet crisp and crunchy, especially when harvested young.

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