Transpiration on bolting purple kohlrabi
Last October I had my list and my packets of seeds and went out and planted the nascent greenhouse garden beds. I planted kohlrabi seed and something clicked in my head: I don’t think this is on the approved list. Sure enough, kohlrabi wasn’t on the cold-loving greenhouse list at all. What’s the worst thing that can happen, I thought. I suppose they could bolt if they don’t outright die.
They didn’t die. But now they’re bolting (i.e., going to seed: the plant will spend all its energy now making seed and not those lovely bulbs of yum). However, these plants were great sources of leaves for the winter salads. They were very mild, a little tougher than lettuce, a little less tough than cabbage. They were great, in other words. And now, well, now I harvest the whole plants, chop them up and cook them like greens. Quite delicious! Really. Sometimes, one can rectify one’s mistakes, especially in the garden.
(FWIW: a lot more nutrition can be found in a broccoli plant’s leaves than in its flowers. One can also eat newly-bolted kale, brussels sprout, collard and cabbage plants. They’re all in the cabbage family, after all, and we cultivated those particular plants for their leaves. Bon appetit.)