Kohlrabi is a unique and versatile vegetable that deserves a place in every gardener’s plot. One of the most appealing aspects of growing kohlrabi is its adaptability. Whether you have a small container garden or a sprawling backyard plot, this hardy vegetable can thrive in a variety of conditions.
It has a quick maturation time which makes it an excellent choice for those with limited space or a short growing season. This growing guide will provide you with information you need to help you cultivate kohlrabi.
When we first grew it, we didn’t know what to expect! It definitely has a flavour that can be compared to a broccoli stem. When cooked, the flavour becomes more mild, with a texture that is tender but still retains some crunch. The best part is the leaves can be made into chips just like kale.
Perhaps most importantly, kohlrabi is a nutritional powerhouse, packed with essential vitamins, minerals, and fibre. Incorporating this nutrient dense vegetable into your diet can provide numerous health benefits, making it a smart and wholesome choice for you and your family.
Kohlrabi varieties
There are several varieties of kohlrabi to choose from, each with its own distinct characteristics. Some popular options include:
- Early White Vienna: A classic variety with a mild, sweet flavour and a fast-growing habit.
- Purple Vienna: A vibrant purple-skinned variety that adds a pop of colour to your garden.
When to plant kohlrabi
March is a perfect time to start kohlrabi seeds indoors for a head start. Follow these simple steps:
- Fill trays or pots: Use seed starting soil
- Plant seeds: 1/4 inch hole, drop in a kohlrabi seed, and cover with soil.
- Water: Keep the soil moist, like a damp sponge, don’t overwater.
- light: Place under grow light (12–16 hours a day).
- Grow: Seeds sprout in 5–10 days. Thin out weaker seedlings to leave one per pot.
After 4–6 weeks, your seedlings will be ready to move outdoors.
Direct sow:
Kohlrabi thrives in cool weather and can be planted as soon as the soil can be worked in the spring, typically around mid to late April in zone 5b. For a continuous harvest, you can make successive plantings every 2-3 weeks until mid summer.
How to grow kohlrabi?
Soil and sun requirements: Kohlrabi prefers well drained, nutrient rich soil. It does best in full sun, requiring at least 6 hours of direct sunlight per day.
Planting: Sow seeds 1/2 inch deep and 12 inches apart in rows spaced 18 inches apart. Thin seedlings to 6 inches apart once they have their first true leaves.
Watering: Kohlrabi requires consistent moisture, especially during the hot summer months. Water the plants when the top inch of soil becomes dry, aiming for about 1 inch of water per week.
Fertilizer: Incorporate a balanced, slow release fertilizer into the soil before planting. You can also side dress the plants with a nitrogen rich fertilizer every 4-6 weeks to promote healthy growth.
Caring for kohlrabi
Thinning: When the plants are 2-3 inches tall, thin them to 6 inches apart to allow for proper development of the bulbs.
Pruning: Kohlrabi does not require regular pruning, but you can remove any damaged or yellowing leaves to keep the plant healthy.
Pest and Disease Control: Kohlrabi is relatively pest resistant, but you may encounter issues with aphids, cabbage worms, or clubroot.
Harvesting: Kohlrabi is ready to harvest when the bulb is 2-4 inches in diameter, typically 50-60 days after planting. Cut the bulb at the soil line, leaving the greens attached.
Edible Parts: In addition to the bulb, the leaves and stems of kohlrabi are also edible and can be used in salads, stir fries, or sauteed as a side dish.
Storage: Kohlrabi can be stored in the refrigerator for up to 2 weeks or in a root cellar for several months. For long term storage, you can dehydrate or freeze the bulbs.
Companion Planting:
Kohlrabi grows well with a variety of other vegetables, including:
- Beets
- Carrots
- Lettuce
- Radishes
- Spinach
These companion plants can help deter pests, improve soil health, and create a more diverse and productive garden ecosystem.
Kohlrabi slaw with pineapple
This refreshing kohlrabi slaw is a delicious way to enjoy this versatile vegetable. The combination of crunchy kohlrabi, sweet pineapple, and a tangy dressing makes for a perfect side dish or light main course.
Ingredients:
- 1-2 grated kohlrabi
- 1 cup diced fresh pineapple
- 1 small thinly sliced red onion or shallot
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the grated kohlrabi, diced pineapple, and sliced red onion.
- In a small bowl, whisk together the olive oil, apple cider vinegar, and honey. Season with salt and pepper.
- Pour the dressing over the kohlrabi mixture and toss gently to coat.
- Serve chilled or at room temperature, and enjoy!
Kohlrabi is such a great vegetable that deserves a place in every gardener’s to-grow list. Its unique shape, crisp texture, and versatile culinary uses make it a standout addition to any garden or kitchen. We hope you get to try growing it too!
Let grow more! 💚🌱
