Seeds also can be started indoors four to six weeks prior to moving the plant outside. Once seedlings appear, thin them to 6 inches apart. Kohlrabi does best in full sun in soil with a pH of 6. For best growth, water 1 inch per week and keep the area weeded. The bulb, which is the stem, should sit just above the soil as it grows. As it is a member of the cabbage family, kohlrabi can be a victim to cabbage moths and other pests. Protect the plants with floating row covers and prevent disease by using a four-year crop rotation.
Kohlrabi is ready to harvest when its bulb is 1 to 3 inches in diameter, or about the size of a tennis ball. Do not pick the vegetable in warm weather, as the root becomes woody. Kohlrabi leaves are also edible. Boil them or use them in salads. Upon planting, work in a general-purpose fertilizer to quicken growth. You also can amend the soil with composted manure upon planting. Once the plant is established, fertilize every three to four weeks with a general-purpose fertilizer.
You can find both purple and white kohlrabi seeds at Urban Farmer. Learning Download: Common pests and diseases: Kohlrabi. The steps for harvesting kohlrabi stems are pretty straightforward. There are basically two ways to do it: pull the whole plant, or cut them off at base of the stem. To make it easy, simply pull the whole thing out of the ground, roots and all. Then cut off the narrowest part of the stem, the roots, and the leaves before using or storing it.
Instead cut the skinniest part of the stem right below where it starts to widen, and just above the soil line. The stems not very thick but are pretty tough.
So make sure to use a sharp and heavier duty garden shears to cut them. The only reason to leave the remaining stem in the ground is if you want to save the seeds.
Otherwise, it will not go on to produce another crop. Removing the leaves from kohlrabi after harvesting. You will get only one kohlrabi per plant. Yes, I know that hardly seems worth it. But they mature very quickly, and are frost tolerant. I like to plant my first crop in early spring. Then I start my second a month or so later. This way, I can enjoy multiple kohlrabi harvests throughout the entire gardening season. You can enjoy garden fresh kohlrabi either raw or cooked.
Either way, the thick outer skin needs to be removed before you can eat it. I find it easiest to slice it off with a knife. My favorite ways to use it is to roast it, just like I do with my other root crops. It has a texture that resembles potatoes once cooked. You can eat the peel but it's tough. The white flesh of the kohlrabi is the most delicious.
Cut your kohlrabi into slices or cubes to eat. Cut the kohlrabi bulb in half and remove the tough core. Cut into slices to eat raw or add to a salad.
Cut into cubes to roast. This brings out the the sweetness in the kohlrabi. Steam the kohlrabi with other root vegetables. You can even use kohlrabi as a potato substitute in a mash!
Store in your refrigerator for a few weeks. Put your kohlrabi in a plastic bag and store in the vegetable drawer of your fridge. Store with its leaves and kohlrabi will last a couple of weeks. Use a perforated bag so the leaves have some air circulating. Freeze your kohlrabi to add to stews or soups later. Prepare your kohlrabi and store in the freezer to enjoy when you no longer have it growing in your garden. Cut your kohlrabi into cubes, removing the tough core.
Blanch the kohlrabi cubes for 1 minute. Remove them from the heat, drain the water and let the cubes cool. Once cooled, place the cooked kohlrabi cubes into a plastic bag and put it into the freezer. Remove your frozen kohlrabi when you want to use it to cook in soups, stews and stir-fries. Enjoy your homegrown kohlrabi all year round! Include your email address to get a message when this question is answered.
Submit a Tip All tip submissions are carefully reviewed before being published. Related wikiHows How to. Shopping with the RHS. RHS Christmas gifts. Help us achieve our goals Make a donation. Join the RHS today and support our charity Join now. Save to My scrapbook. Jobs to do now Harvest. Sow Kohl rabi is easy to sow outdoors in spring and summer. Sow little and often, say every three weeks, for a constant supply. Grow Thin out seedlings when they are 2.
Keep the soil constantly moist and weed free, watering before the soil dries out. Place netting or fleece over young plants to protect against birds and cabbage root fly. Ready to harvest eight weeks after sowing. The flavour is somewhere between a cabbage and a turnip. Pale green, tender and juicy, with a mild flavour.
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