Superschmelz Cabbage (B. oleracea su. gongylodes)

Superschmelz Kohlrabi (B. oleracea su. gongylodes): we are great fans of kohlrabi for many reasons: the ease of cultivation, the great versatility of the plant that can be consumed whole, the propensity for winter conservation, and its overall characteristics practically make it a champion of sustainability. Supershmeltz is the archetype of turnip cabbage, despite its gargantuan size, the torso always remains tender, tasty and fresh. Literally translates, rightly with "Superfondente", cooked, raw, fermented, excellent in all sauces. Cultivation is simple, the plant grows quickly, the torso grows in a short time, attention should be minded to water stagnation, it does not tolerate it. As mentioned, unlike the more classic kohlrabi, both purple and white, with this one it is not necessary to pay too much attention to the harvest dimensions, it will always be tender, we apologise for the repetition, but it is stupefying to pick up a 4.5 kg torso and cut it like a carrot. Sow from February to October so as not to expose the small seedlings to the coldest months of the year. This variety is extremely productive, grow it if you have the opportunity or experience to preserve it. For merchants, we did not find an interesting request either from the restaurant industry or from other markets, in fact, turnip cabbage is mainly consumed in the north and central Europe.