My summers as a child were filled with so many wonderful experiences. One of my favorite childhood memories is of helping my Danish grandmother peel fresh kohlrabi as she taught me how to do it myself.
She would then cut the flesh into “chips” and dish it to us with a sprinkle of salt.
It was because of this delicious delicacy that I insisted on growing my own kohlrabi as an adult. In terms of flavor and texture, the inside of a cabbage stem is surprisingly similar to that of a broccoli stem.
You may even have a hard time distinguishing a newly grown kohlrabi from its broccoli and cabbage relatives.
However, here is where the resemblance between the two ends. When an above-ground root plant blooms, it produces a huge bulbous mass that concentrates all of its plant energy.
Kohlrabi, which translates to “cabbage turnip” in German, is an easy-to-harvest plant that is resistant to insects.
Variety of Vegetables
This plant comes in two basic forms.
Both the tasty fleshy stem and the luxuriant foliage of the purple cultivars are awe-inspiring in hue.
The white type is actually bright green, which is the sort we’re most familiar with seeing at supermarkets and farmers’ markets.
The following are popular plant cultivars:
Purple Vienna
This plant has lovely leaves and is aesthetically pleasing. It can brighten up any yard or garden with a splash of color. It takes 60 days from planting to harvesting.
Konan
Konan is not barbarous in the slightest. Four to six-inch pale green bulbs with a sweet and tangy flavor are produced by this All-America Selections winner in the culinary category in 2016.
‘Konan,’ with its mature height of 12-18 inches, is suitable for growing in containers because it is ready to harvest in just 45 days.
Viennese Early White
In the 19th century, the “Early White Vienna” was an heirloom cultivar. In 55 days, the two-inch bulbs will be ready for harvest. As a young specimen, the light flesh of this kind is delicate and incredibly flavorful.
Planting Advice
Because Kohlrabi thrives in chilly, moist conditions, moisten the soil just enough before you sow the seeds.
This time of year, just before the weather becomes too hot, is when I usually start my planting.
Make sure the weather isn’t going to get too hot before it’s time to select your vegetables.
However, I’ve found that one seed is generally plenty. It’s also possible to sow one seed per hole at roughly three inches and still have a decent yield.
Before smoothing with dirt, I gently press them into the soil with my index finger. The instructions on the container will provide you with more information on how to use the product.
What Is the Optimal Picking Size?
The best time to select kohlrabi has long been a source of debate among devotees.
I’ve always believed that “bigger is better” when it comes to plants, and I enjoy it when they produce as much food as possible for me.
Because of the high temperatures, it is doubtful that a plant will produce anything more after harvesting.
Some people, on the other hand, like the smaller, sweeter bulbs and will pick them when they are only 1-2 inches around. Despite their small size, these tasty morsels rank among the best I’ve ever had from a garden.
Choosing small has its advantages if you prioritize quality above quantity.
No matter what you choose, remember to remove the fibrous outer layer of the bulbs before eating.
kohlrabi can be cut at the base and left in the ground, or they can be pulled out of the ground completely. Choosing the cutting procedure if you want to keep harvesting leaves is a viable option.
2nd Year
Because this plant is a biennial, its life span is limited to two years. As a result, most people only harvest the first year and don’t leave anything behind.
The bulbous stem can be left alone if you want to use kohlrabi as a decorative plant or just harvest the leaves.
Second-year kohlrabi produces stunning blossoms and is a favorite seed saver option.
Overwintering a plant is as simple as taking it indoors at the conclusion of its first growing season and storing it there until the following spring. Second-year potential can be fully realized in the spring of the following year, featuring flowers and seeds that can be used for future plantings!
The most effective approach is to do a number of plantings.
It’s a good idea to plant a lot of cabbages in a season, like many other members of the cabbage family. Harvests of diverse bulb sizes can be ensured with two spring rows separated one week apart.
During the scorching months of July and August, take a vacation from planting and come back to it in early September with the introduction of fall crops.
When it comes to colder regions, like where I live, everything must be gathered before the first severe cold snap arrives. Like turnips, beets, rutabagas, and parsnips, kohlrabi keeps nicely in a root cellar. If they’re in good shape, they’ll last up to three months.
For those who live in the southern states, you can leave them in the ground all year round. When temperatures drop below freezing in the mornings, just add straw or mulch to the ground cover. Keep harvesting all season long!
Kohlrabi has a strong Case
This unattractive, but incredibly healthy, plant should be tried by everyone.
Taking up an above-ground root can be scary at first, but the rewards are numerous.
The “German cabbage turnip” is not only delicious, but it is also high in fiber and minerals including vitamin C, B6, and other soil-derived metals.
