Kohlrabi
Kohlrabi (Brassica oleracea var. gongylodes) is an odd-looking garden plant. It has a bulbous, enlarged stem just above the soil surface,resembling a turnip, with leaves protruding like spokes. Kohlrabi is a close relative of cabbage and broccoli. Most varieties will perform well in Kansas if planted at the correct time. There are both purple and green varieties that do well. Most kohlrabi is best in the 2- to 3-inch size, but there are also varieties that have been developed to be of good quality at larger sizes. Para información en español, visite este sitio web.
How to Grow
Kohlrabi can be direct-seeded in mid-March to early April for a spring crop or in late July to early August for a fall crop. It also can be started indoors approximately Mid-January to early February and transplanted outside for an earlier harvest. Plant seeds 2 to 3 inches apart and thin to a plant every 4 to 6 inches for best results. Rows can be 12 to 15 inches apart. Large varieties may need to be spaced 12 inches apart to reach their full size.
- Sunlight: Kohlrabi prefers full sun and should receive at least 7 hours of sunlight per day. If possible provide shade during the heat of the day.
- Temperature: Once acclimated kohlrabi will tolerate temperatures below freezing but does not like the heat of the summer.
- Watering: Most cole crops, such as kohlrabi, have shallow root systems and require weekly irrigation if rainfall doesn’t provide one inch of water per week.
- Soil and Fertilization: Cole crops, like kohlrabi, perform best in fertile, moist, well-drained soils. An ideal soil pH is between 6 and 7. Apply 1-2 pounds of all-purpose garden fertilizer, such as 10-10-10, per 100 square feet, and incorporate it into the top 4-6 inches of soil before planting. About 3-4 weeks after planting, broadcast a small amount of an all-purpose garden fertilizer in a band along one side of each row.
- Pests and Diseases: Cabbage worms and other insects are some of the biggest pests of cabbage. The easiest way to prevent these insect issues is to use floating row covers over the top of the plants to exclude the pests. Over-fertilization of cabbage plants can increase the severity of aphid infestations. Flea beetles eat small, round holes in the foliage, resulting in “shothole” damage. Adults are tiny, shiny, black beetles. They possess large hind legs that enable them to jump.
- Protection from Heat/Cold: Kohlrabi is very cold tolerant once it gets established outdoors. It's best to use floating row covers for the first few weeks to protect the new transplants. Kohlrabi does not like hot temperatures.
Harvest and Storage
The flavor is best when the kohlrabi is small to medium sized — less than 2 to 3 inches in diameter. Larger ones often become tough or woody. Spring-planted kohlrabi harvested in summer is more likely to become fibrous if you allow them to become over-mature. Fall-harvested kohlrabi can grow a bit bigger without losing quality. Cut the plant below the bulb, near the soil line. Trim off the leaves close to the bulb and store in a plastic bag in the refrigerator for a few weeks. Some varieties can stand cold weather in the garden without splitting. If you plan to grow lots of kohlrabi and harvest it into the cold of autumn, choose a variety known for this “field holding” ability.
Kohlrabi can be frozen if you have extra. For more information on freezing kohlrabi check out this University of Georgia website.
Recipes
Kohlrabi is a part of the cabbage family and is similar to a turnip. It is a crunchy vegetable that tastes like a mix of cucumber and mild broccoli. Kohlrabi can either be purple or green on the outside. Both the globes and the leaves are edible. Kohlrabi is an excellent source of vitamin C which helps with immune system function and wound healing. Dietary fiber is important for proper bowel function. Fiber also helps provide a feeling of fullness with fewer calories.
Crunchy Kohlrabi Salad
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Recipe source: University of Nebraska-Lincoln Extension
Braised Kohlrabi
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Recipe source: Illinois University Urbana-Champaign
Potato Kohlrabi Casserole
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Recipe source: University of Alaska-Fairbanks Extension