Kohlrabi, scientifically known as Brassica oleracea var. gongylodes, is a unique and versatile vegetable that belongs to the cabbage family, Brassicaceae. Unlike traditional cabbage varieties, kohlrabi is grown for its swollen, bulbous stem rather than its leaves. Here are some planting and growing tips for kohlrabi:
Climate and Soil:
Kohlrabi is a cool-season crop and thrives in temperatures between 40-75°F (4-24°C). It is well-suited for spring and fall cultivation.
Plant kohlrabi in well-drained, fertile soil with a pH between 6.0 and 7.5. The soil should be rich in organic matter for optimal growth.
Planting:
Directly sow kohlrabi seeds in the garden 4-6 weeks before the last expected frost in spring or 8-10 weeks before the first fall frost.
Space kohlrabi plants 4-6 inches apart in rows, leaving 12-18 inches between rows.
Sunlight:
Kohlrabi requires full sunlight for at least 6 hours a day. Adequate sunlight promotes healthy stem development and flavorful bulbs.
Watering:
Keep the soil consistently moist throughout the growing season. Even watering helps prevent the bulbs from becoming woody or fibrous.
Mulch around the plants to retain moisture, regulate soil temperature, and suppress weeds.
Fertilization:
Prior to planting, amend the soil with well-rotted compost or aged manure.
Fertilize kohlrabi with a balanced, all-purpose fertilizer at planting and side-dress every 3-4 weeks during the growing season.
Protection from Pests:
Kohlrabi can attract pests such as cabbage worms, aphids, and flea beetles. Use row covers and inspect plants regularly for signs of infestations.
Companion planting with aromatic herbs like dill and cilantro may help deter pests.
Harvesting:
Harvest kohlrabi when the bulbs are young and tender, typically 2-4 inches in diameter. Larger bulbs may become tough and less flavorful.
Use a sharp knife to cut the bulb just above the soil surface.
Storage:
Store harvested kohlrabi in the refrigerator for freshness. Remove the leaves, if attached, and store the bulbs in a plastic bag.