Kohlrabi prefers mild or cool weather. Great for early Spring or Fall planting. Space plants 12” apart in rows 18” apart. To maintain steady growth, add generous amounts of well-rotted manure or compost to your soil. Fertile, well-irrigated soil will promote rapid growth and a sweeter flavored crop. Harvest: 45 days
Fall crops should be harvested before temperatures reach 35 degrees F. To harvest, cut stem 1” above bulb. Wash and trim off excess leaf stems, cut into cubes and cook like cauliflower.
To Freeze: choose smaller bulbs around 2”. Cut off tops, wash, peel and dice. Blanch for 1 ½ minutes. Cool, drain, pack in appropriate containers, label and freeze.
Kohlrahbi brassica oleracea gongylodes group
3” smooth, light green bulbs.
Vigorous, with a fresh, fruity taste.
Harvest 45 days.
Kohlrabi culture –
Kohlrabi, an annual vegetable, is a low, stout cultivar of cabbage that can be eaten raw as well as cooked. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter. The young stem in particular can be as crisp and juicy as an apple, although not as sweet. Both the stem and the leaves are edible and can be used interchangeably with collard greens and kale.
The kohlrabi root is surrounded by two distinct fibrous layers that need to be peeled away prior to cooking or serving raw. The outside layers are separated from the inside bulb by a light brownish ring and these outer layers should be removed – similar to taking off the outer layers of an onion – before using, otherwise the flesh can taste bitter. The kohlrabi root is frequently used raw in salads or slaw having a similar texture to that of a broccoli stem but less sweet.