Let´s create together.  
Start by saying hi
organicliving

The New Blueprint for Humanity

find a plant
find a plant
Edit Content
find a plant

Search by name or category

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leos.

Kohlrabi

Kohlrabi

Kohlrabi is a brassica, in the cabbage family. Popular in Germanyand India, the kohlrabi is a crisp and
versatile vegetable. This hardy biennial is often grown as an annual. It is easy to grow in mild climates,
making it a unique and delicious addition to any garden. Increasingly popular, kohlrabi is also available
in differentvarieties, all easy to grow, with slight variations in look and time tomaturity. The biggest
difference is whether or not you pick a green or purple variety.


Varieties:
Green kohlrabi varieties include the Korridor and the Winner,which mature quickly, in about 50 days,
compared to about 60 for some other varieties. Bright lime-green in color, they make an attractive
addition to a garden bed.


Purple kohlrabi varieties like the Azur Star and Kolibri are particularly bug-resistant, because of the
purple leaves on the plant, which keep the insects away.Taste-wise, you won’t notice much difference.


Storage varieties like Kossak, Superschmelz, and Gigante are, as you might guess, much larger than
the regular varieties of kohlrabi. They’ll last longer in the cellar or the fridge, prepared correctly. Tastewise, these varieties are all very similar.
Introduction
Mr. John Doe

Head Director

Description

Optimal Time/Temperature for Germination:
Kohlrabi should be planted in full sun, close to other roots, like potatoes, beets, onions. Kohlrabi are big drinkers and feeders, which means they’ll need a good amount of water and fertile well draining soil. Kohlrabi is a hardy grower that should be planted about a month before the last frost in spring. Ideally, you want the plant to mature before the temperature gets much over 75 F, which means you’ll want to plant it early, among your earliest sows, probably, in an area with a very hot summer. Kohlrabi will mature in 50-60 days. Seeds will germinate in 3-10 days. If you live in a place with warm winters, it’s also common to plant kohlrabi in late autumn to harvest in early winter. The plant should be able to withstand autumn frosts. If winter’s running long, you can start kohlrabi in pots indoors then plant them after they have hardened and move the plants outside about a month before the last frost.
Optimal Soil Conditions:
Fertile well draining soil. Kohlrabi should be planted in well-tilled soil enriched with compost. It’s hardy in most conditions, though it excels in soil with a pH between 5.5 and 6.8.
Seed Planting Depth, Spacing and Procedure:
Plant Kohlrabi in straight rows. Kohlrabi seeds should be sowed in moist soil about a 1/2 inch (1.3 cm) deep and an inch apart, a single seed in each hole. Use your finger to make a small indent in the ground, then cover the seeds loosely with soil. Leave at least an inch between each plant, which you’ll thin out later. Kohlrabi should be planted in rows, which should be spaced about a foot apart to give them room to spread out and mature.Seeds will germinate in 3-10 days.
Best Companion Plants and Plants that Hinder:
Plant close to other roots, like potatoes, beets, onions. Kohlrabi should be kept in a separate part of the garden from pole beans, tomatoes, and strawberries.

Growing Instructions

Crop Maintenance

Thin successful seedlings about 5–8 inches (12.7–20.3 cm) apart. After a couple of weeks, the plants should be about 6 inches (15.2 cm) tall and you can start thinning out the most successful of them to give them room to grow. Carefully dig up the plants and re-space them, so they’re about 8 inches (20.3 cm)apart, moving some to other places in the garden if necessary. The greens of young kohlrabi can be eaten raw, in salads, or can be thrown into stir-fries as any field green. It’s a unique and nutrient-rich way of spicing up a meal.
Moisture Requirements & Solutions:
Water deeply and frequently. Kohlrabi need lots of water, and do well in relatively mild or Mediterranean climates. If the soil is dry, under-watered kohlrabi will become woody and unpleasant to eat. If the split striations on the bulb start to look dry, increase your waterings. When watering, water the soil around the base of each bulb,don’t water on top of the plants, which can increase the possibility of rot. This goes for most cabbage. Kohlrabi are big drinkers and feeders, which means they’ll need a good amount of water and fertile soil. Good drainage is also helpful in avoiding rot and blight in your kohlrabi plants, so make sure you’ve got an area of the garden that doesn’t collect water too much.
Weeding Needs & Solutions:
Weed carefully and regularly. When you see your starts coming up, weed around them very carefully, paying special attention to milkweed, thistle, and any other local weeds. Kohlrabi are easily beaten out in the beginning, and have a shallow root structure, since the bulb is above ground. The most critical time for kohlrabi is in the first couple of weeks. Let them flourish, then thin them out.
Feeding Needs/Optimal Natural Fertilizers:
Mulch plants with compost. Once the plants are 4–5 inches (10–13 cm) tall, you should provide them a bit of structure and to help hold them up and inject some nutrients into the soil. This can support nitrogen. Pack some compost around the base of kohlrabi. It will be the big difference between healthy-looking big bulbs and woody inedibles.
Pests, Diseases & Solutions:
Keep an eye out for rot, as well. “Cabbage yellows” is easy to recognize, due to the yellowish- brownish color the leaves will take on. Remove infected plants entirely. Watch closely for cutworms. Kohlrabi and other cabbages are susceptible to cutworms, making it important that you stay on top of these pests as your plants mature. You’ll notice holes in the leaves and egg clusters on the underside of the leaves. If you find this, move swiftly. Wash leaves with egg clusters on them thoroughly, removing the eggs as you find them. It’s common to “collar” the leaf stems of the kohlrabi by tying them up to get the leaves off the ground. This can help to keep the infestation at bay. You can use Bacillus thuringiensis (or Bt) if you’ve got a serious problem. Kohlrabi is susceptible to pests such as flea beetles. It is easy to deter these beetles by covering kohlrabi plants with a thin row cover.
When to Harvest/Number of days to maturity:
Kohlrabi is usually ready to be harvested after about 45-60 days. The length of time that it takes to grow depends on growing conditions and which variety you are growing.
How to Harvest:
Harvest Kohrabi by pulling up the entire plant. Kohlrabi is usually ready to be harvested after about 45- 60 days. The stem should be about 2–3 inches (5.1–7.6 cm) in diameter, and the bulbs will be big and healthy-looking. The bulbs of different varieties will grow to different sizes, so you’ll partially be using your judgment. If you let them go too long, kohlrabi will become slightly woody and unpleasant.
Optimal Storage temperature and conditions:
Store in refrigerator. Can be stored for several weeks.
Optimal Preserving Procedures:
Slice to desired thickness, about 1/2 inch, blanch in boiling water drain and let dry. Spread slices in single layer on parchment lined baking sheet or silicone sheet pan and Freeze. Transfer frozen slices into airtight container or vacuum seal and store in freezer.
Seed Saving:
Kohlrabi belongs to the Brassica oleracea species, which includes many other crop types, like broccoli, Brussels sprouts, and cauliflower. Because of this, isolation needs to be managed thoughtfully, but because most are biennials that will not flower until their second season, a gardener can grow multiple varieties for eating while simultaneously growing one variety for seed saving. VERNALIZATION: Vernalization can happen in the field or in storage. Overwinter cabbage in the garden if you will have 10-12weeks of cool weather (around 50 degrees F) without regular temperatures below 35 degrees F. When plants cannot be successfully overwintered in the garden, they can be vernalized in storage. Before the first frost, dig up the entire plant, roots and all. Trim off outer leaves but keep the growing point intact. Replant these trimmed plants in containers filled with slightly moist potting mix or sand. Then, find a place to store your plants. The optimum storage conditions for kohlrabi vernalization ranges from 34-39 degrees F and 80-95% relative humidity. A traditional root cellar is ideal but garages, sheds, and other unheated structures work well in some climates. In the spring, when the soil can be worked, replant kohlrabi in your garden. Space plants at least 36 inches apart. ASSESSING SEED MATURITY: After flowering in their second year of growth, mature seed pods become dry and turn brown as the seeds inside also mature and brown. As with many of the Brassica crops, the window of time for an optimal harvest may be short as mature pods will begin to shatter and bird predation can become a problem. HARVESTING SEED: Seeds can be gathered by cutting entire branches or by harvesting whole plants. Because of this species’tendency to shatter, the harvested material should be placed on drop cloths or in containers to prevent seed loss. Branches of mature fruits can be threshed by rubbing the pods between one’s hands or by hitting the brittle pods against any surface that will cause fruits to break open. If the pods are dry, they will release their seeds easily when threshed. SEED STORAGE: Store kohlrabi seeds in a cool, dark, and dry place in an airtight container to keep out moisture and humidity.Properly stored kohlrabi seeds will remain viable for several years.

Harvest and Storage

Notes

Enjoy Kohlrabi raw or cooked Kohlrabi have a crisp texture and a mild flavor that makes them a versatile and nutrient-rich food for your table. It’s like a cross between a cabbage and an apple, sweet and savory at the same time. Roast it up with other root vegetables, bake and mash kohlrabi, or serve it in a mixed vegetable sauté. Kohlrabi is eaten in Germany as a bar snack, dressed with salt, cut into slices, and served raw. It’s maybe the best possible way to eat this crunchy vegetable, served with a mug of beer.

From the same Category

Rutabagas

<span>Vegetable</span>

Rhubarb

<span>Vegetable</span>

Radish

<span>Vegetable</span>

Radicchio (Italian Chicory)

<span>Vegetable</span>

Mustard Greens

<span>Vegetable</span>

Mushrooms

<span>Vegetable</span>

Malabar Spinach

<span>Vegetable</span>

Yams

<span>Vegetable</span>
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments

Get Our Latest Update

default-mewe (1)
Link Twitter Instagram

Quick Links

Legal

Stay Tuned With Us

© 2023 THI Group - All rights reserved in trust

Contact to Listing Owner

Captcha Code
0
Would love your thoughts, please comment.x
()
x