Kohlrabi is a popular root vegetable that is closely related to cabbage, broccoli, and Brussels sprouts. It is native to Europe and has a round or oval shape with a swollen stem that grows above ground. Kohlrabi has a sweet and mild flavor, similar to turnip, and it can be eaten raw or cooked. There are two main types of kohlrabi: purple kohlrabi, which has a purple skin and white flesh, and white kohlrabi, which has a white skin and white flesh. Kohlrabi is a good source of vitamins C and B6, as well as other nutrients such as fiber and potassium. Kohlrabi is a versatile ingredient and can be used in a variety of dishes, including salads, soups, stews, and stir-fries. It is a delicious and nutritious addition to any diet, and it adds flavor and variety to your cooking. With a little care and attention, you can enjoy a wide range of homegrown kohlrabi all season long.
Sowing
- Kohlrabi is a cool-season crop that can be sown in early spring for a spring harvest or in late summer for a fall harvest.
- Choose a location with full sun or partial shade and well-drained, fertile soil. Kohlrabi prefers a slightly acidic to neutral pH (6.0-7.0).
- Sow kohlrabi seeds about 1/4 inch deep and space them 3-4 inches apart in rows.
- Keep the soil consistently moist for germination, which usually takes about 5-10 days.
Growing
- Thin the seedlings to achieve proper spacing once they have grown a few inches. Space the kohlrabi plants about 6-8 inches apart in rows.
- Water the plants regularly, ensuring that the soil remains consistently moist, as kohlrabi prefers even moisture.
- Fertilize with a balanced, all-purpose fertilizer or well-rotted compost to promote healthy stem development.
Harvesting
- Kohlrabi is typically ready for harvest about 40-60 days after sowing, depending on the variety. Harvest when the swollen stem reaches the size of a tennis ball to baseball.
- To harvest, use a sharp knife or shears to cut the stem just above the ground level.
- Remove any leaves attached to the stem and store the stem in a cool, humid place to keep it fresh.
Storing
- Freshly harvested kohlrabi can be stored in the refrigerator. Wrap the stems in a damp paper towel and place them in a plastic bag or container. They can be stored for up to a few weeks under proper conditions.
- Kohlrabi can also be blanched and frozen for longer-term storage. Blanching involves briefly boiling the stems and then quickly cooling them in ice water before freezing. This method preserves the texture and flavor of the kohlrabi.
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