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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.
Days to germination
4-7 days mostly
Days to maturity
About 40-60 days
Life cycle
Cool Season- bi- annual
Plant time
Late Fall to Late Winter. Kohlrabi requires 45 to 60 days of cool temps
Spacing
12-15 inches
Sun
Full sun, well drained soil
Soil temperature
65-75 degrees
Optimum soil P.H
5.5-6.8
Height
12-20 inches tall
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.
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“So glad Plants were packaged very well as delivery driver did not read the live plants notice. Without the extra packaging the plants would not have survived.”
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