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A more unusual vegetable coming into season in April is the Kohl Rabi. It is a member of the brassica (cabbage) family and it is closely related to cabbages, broccoli, cauliflower and kale.

The two varieties commonly grown in South Australia are the ‘White Vienna’ and the ‘Purple Vienna’. It has a subtle but delicious sweet tasting flavour, similar to a cabbage core/stalk or broccoli stem. Its texture is similar to that of a potato.

Kohl Rabi is a versatile vegetable that can be eaten raw in a salad, added to soups for extra flavour or slow cooked in stews and braises. In fact – it can be used in much the same way as potato or carrot. Chat to the Patlins team at Patlin Gardens for more information and cooking ideas.