Kohlarbi-Green
Brassica oleracea Gongylodes Group
Kohlrabi may tend to be a considered a root vegetable, but it is really a cabbage cousin, with a cabbage-like scent and the flavor of broccoli stems. It's a perfect substitute for cabbage or turnips, and it's even rich in vitamins and minerals. Kohlrabi is a bulbous stem with two layers of stiff leaves attached in a rosette, similar to cabbage. It may be green or purple. Long leafy greens shoot out from the top of the plant. Raw and roasted, all portions of the kohlrabi can be consumed. Steamed, sautéed, grilled, stuffed, creamed, in broth or chili, and eaten raw, it's wonderful. Smaller kohlrabi has a sweeter taste, whereas larger kohlrabi has a stronger, almost radish-like flavor. Fresh leaves suggest a recent crop, as does a solid bulb. My favorite, is to slice it thin, and eat it with a roasted red pepper and garlic hummus.
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Days to germination |
4-7 days mostly |
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Days to maturity |
About 40-60 days |
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Life cycle |
Cool Season- bi- annual |
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Plant time |
Late Fall to Late Winter. Kohlrabi requires 45 to 60 days of cool temps |
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Spacing |
12-15 inches |
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Sun |
Full sun, well drained soil |
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Soil temperature |
65-75 degrees |
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Optimum soil P.H |
5.5-6.8 |
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Height |
12-20 inches tall |
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Harvest |
Harvest as soon as the stem starts to swell. The smaller ones taste better. There is a fine balance between maximizing size and losing flavor. |