Kohlrabi is a cool-season crop; it’s best grown in spring and fall. Kohlrabi is not a root crop; the edible part of the plant is a swollen portion of the stem growing above the soil. Kohlrabi can be eaten raw or cooked, and it stores well for winter use. To be tender and tasty, kohlrabi…
Kohlrabi
How to Harvest and Store Kohlrabi
Harvest spring planted kohlrabi when the enlarged stem is 1 to 2 inches (2.5-5 cm) in diameter. Harvest summer and autumn planted kohlrabi when the stem is 3 to 4 inches (7-10 cm) in diameter. Harvest giant kohlrabi varieties when they are 8 to 10 inches (20-25 cm) in diameter. Kohlrabi is ready for harvest…
Kohlrabi Harvest
Lift kohlrabi from your garden when the mid-stem bulbs swell to 2 to 3 inches in diameter. (Turnips that form bulbs below the soil are best harvested at about the same size.) Don’t let kohlrabi bulbs grow much larger or they will rapidly become woody. Lift kohlrabi bulbs gently or cut them off just above…
Turnip, Rutabaga, Kohlrabi Growing Problems: Troubleshooting
Grow turnip, rutabaga, and kohlrabi in cool-weather. Get these vegetables started early in spring at least two months before the onset of very warm weather, or plant them in late summer so that they come to harvest in the cool days of autumn. Grow turnips, rutabagas, and kohlrabi rapidly–these crops are most flavorful if they…
How to Grow Kohlrabi
Kohlrabi is a hardy biennial grown as an annual. Sow kohlrabi seed in the garden 3 to 4 weeks before the last average frost date in spring. Kohlrabi grows best in cool temperatures between 40°F and 75°F (4.4°C and 23.9°C). Kohlrabi requires 45 to 60 days to reach maturity. In warm winter regions, sow kohlrabi…
Kohlrabi: Kitchen Basics
Kohlrabi tastes like a mild, sweet turnip with a bit of radish tang. Young kohlrabi is juicy and crisp and delicate. Trim, scrub, boil whole or sliced for 20 or 30 minutes, then drain, peel, and serve with melted butter or white sauce or mashed. Kohlrabi is delicious served with cheese, curry, Dijon mustard, garlic,…
