By this time of year, most gardeners have meticulously planned (and perhaps re-planned a few times!) their vegetable gardens. Every square foot is designated for a beloved vegetable. But if you’re like me, you might find yourself with a small, unclaimed corner here or a long, narrow strip there—spaces that haven’t quite been filled yet. If that sounds familiar, let me make two recommendations: kohlrabi and leeks. These are vegetables you’ve probably heard of, maybe even spotted at the store or farmers’ markets, but perhaps haven’t tried growing yourself. They’re perfect for those leftover garden spots, and the good news? It’s not too late to add them to this year’s plan.
Kohlrabi
Let’s start with kohlrabi, a vegetable whose name roughly translates to “cabbage turnip.” That’s fitting because it looks like a curious mix of the two! You’ve likely seen its distinctive shape—a green or purple, dimpled ball about the size of a softball. In the garden, that ball forms above ground, with leaf stalks sprouting from each dimple, giving it a retro, Sputnik-like appearance.
A member of the brassica family (alongside cabbage and broccoli), kohlrabi is a cool-weather crop that matures quickly—about 55 days. It’s great for early spring, fall, or even both! Its compact size makes it ideal for those small, overlooked corners of the garden. Better yet, it requires little care and thrives in ordinary conditions.
While its leaves are edible and can be cooked like collard greens, I find they’re relatively few and prefer focusing on the main event—the swollen stem. Once you peel away its tough outer layer, you’re left with crisp, white flesh. While it’s delicious cooked, I think kohlrabi truly shines raw. It’s fantastic sliced into salads, shredded for slaw, or as a crunchy addition to a fresh veggie tray. Its mild, slightly sweet flavor is reminiscent of cabbage hearts, and it’s well worth the minimal space and effort it takes to grow.
Leeks
Leeks offer a different kind of charm but are equally rewarding. A member of the allium family, which includes onions and garlic, leeks look like their cousins while growing in the garden. Their upright form allows them to be tucked into tight spaces between other crops, making them a versatile choice.
Leeks are low-maintenance and forgiving. I typically plant them as small, fragile starts that look unimpressive at first but grow into robust, hearty plants. They take a bit longer to mature—about 125 days—but, like onions, they can be harvested earlier if needed.
The edible portion of a leek is the white root end and the light green section just above it. To increase this usable part, you can blanch them by hilling soil around the base as they grow, but I’ve found it’s not essential. Mature leeks can be over an inch thick and lack the bulb you’d find on onions.
Before cooking, it’s important to thoroughly rinse leeks in cold water to remove any grit hiding between the layers. Sliced leeks are a fantastic addition to soups, stews, and stocks, bringing a unique, mild onion-like flavor to your dishes. There’s nothing quite like a warm bowl of potato leek soup on a crisp autumn day! Best of all, leeks can stay in the ground and be harvested well into winter, as long as conditions aren’t too harsh. In fact, our leeks wintered over beautifully, and we’re still enjoying them fresh from the garden!
Why Not Try Something New?
When you stumble upon a bit of unused garden space, it’s tempting to plant yet another tomato or another row of onions. But why not be a little adventurous? Try something new—like kohlrabi or leeks. While they may not become staple crops or fill your freezer, these unique veggies can add a delightful twist to your gardening and culinary adventures.
Give them a chance, and you might just discover a new favorite. Those little patches of unused space could become the most exciting and delicious part of your garden this season. I think you’ll be glad you gave it a try!
