I think Kohl Rabi is quite exquisite. I don’t mind eating it – cut into fine slices & drizzled with lemon juice it is very fresh and crisp! Steamed lightly or baked, it also has a ‘clean’ taste. But to be honest, I think I grow it for its magnificent ribbed leaf and downy purple bulbous form. It is divinely decorative….
The dentata lavender atop the drystone wall on the drive has been in full flower for months and continues to be a-buzz with bees…
And even the first globe artichokes are tinged with violet… We ate these at yesterday’s Kitchen Gardening Day as a special morning treat (there were just enough for everyone to have one half each!). But there are plenty more on the way…