Kohlrabi

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.

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.

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

Ingredients

Directions

2-3 kohlrabi (2 cups), scrubbed with clean vegetable brush under running water, peeled, and cut into matchsticks 1 apple, gently rubbed under running water, cored, and cut into matchsticks ¼ cup dried cranberries or raisins ¼ cup sunflower seeds 1 Tbs balsamic vinegar 1 Tbs vegetable oil 1 Tbs maple syrup 1 tsp mustard (Dijon or other) Salt and pepper to taste (optional)

Wash hands with soap and water. Wash and prepare kohlrabi and apple. In a large bowl, combine kohlrabi, apple, dried cranberries, and sunflower seeds. To make the dressing, combine vinegar, vegetable oil, maple syrup, mustard, salt and pepper (if desired) in a small bowl until well combined. Add dressing to salad and toss. Store leftovers in a sealed container in the refrigerator for up to four days.

Recipe source: University of Nebraska-Lincoln Extension

 

Braised Kohlrabi

Ingredients

Directions

3 or 4 small kohlrabi 1 cup low sodium broth (chicken, beef or vegetable) or enough to cover diced kohlrabi. 1 Tbs olive oil 1 tsp caraway seeds 1 Tbs fresh parsley, chopped (optional)

Wash kohlrabi and trim away any tough outer skin or stems. Dice kohlrabi into uniform sizes for even cooking. Add olive oil to skillet and heat to medium-high. Add diced kohlrabi and stir until evenly coated with olive oil, about 1 minute. Add broth and caraway seeds and stir well. Braise for about 10-12 minutes or until fork tender and most of the liquid has been absorbed. Top with fresh parsley if desired.

Recipe source: Illinois University Urbana-Champaign

 

Potato Kohlrabi Casserole

Ingredients

Directions

4-5 medium potatoes, with skin 2 medium-sized kohlrabi, peeled 1 medium onion, peeled and chopped 3-4 Tbs butter, melted ½-¾ tsp Italian seasoning

Boil potatoes with kohlrabi until somewhat tender; drain water and set aside. Sauté chopped onions in a small amount of butter until tender. Grease a 12×8-inch baking dish. Slice potatoes with skin on and layer on bottom of dish. Sprinkle onions over potatoes. Quarter kohlrabi and slice; layer over onions. Drizzle melted butter over top. Repeat layers until used up; drizzle with butter. Sprinkle top with Italian seasoning. Bake, covered, at 350°F for 35 to 40 minutes. 4 servings

Recipe source: University of Alaska-Fairbanks Extension