Saturday, March 6, 2021
Kohlrabi is a cool season lover and great for spring gardens. It is the oldest member of the cabbage family so it is sown at the same time as cabbage. It has a similar taste as broccoli. All parts, including the bulb, are edible.
You can sow kohlrabi seeds indoors now to transplant outside when there are 6-8 true leaves on the plant and temperatures are staying above 40 degrees. Kohlrabi is usually sown in place outdoors in its long term spot. It can be grown in the garden bed or in a pot. Seeds should be sown outdoors about 4 weeks before your last frost or when the crocus blooms.
Kohlrabi has low fertilizer needs and tolerate a wide range of soil types. Sow seeds 1/4" deep, 3-8" apart from one another. If growing more than 1 row, space rows 12-18" apart. Seeds germinate in 5-17 days. For extended harvest, succession plant every 2-3 weeks.
Kohlrabi is ready to harvest in 42-70 days on average. Harvest bulbs are 2-4" in diameter. As temperatures warm, larger bulbs will get woody. Kohlrabi can also be planted for the fall garden. It can be left in the ground longer in the fall as the temperatures are getting cooler.
Kohlrabi leaves and stems are best sautéed or in stir fry. The bulb can be eaten raw, roasted, sautéed, steamed or boiled and mashed like a potato. Kohlrabi is full of nutrition so is a great add to any garden. kohlrabi nutrients
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