DAYS TO HARVEST
Direct seed ~3-4″ apart 1/2″ deep. Thin to ~8″ apart (and eat thinnings!) OR
Start indoors 3-4 weeks before last frost and transplant 8-10″ apart. Recommended to harden off 2-4 days before transplanting.
Last planting should be around middle of July for fall harvest (zone 5B) (may require sowing in shade and transplanting)
Partial to full sun
Well draining soil with high organic matter – fairly pH tolerant
12-14″ with greens
~8″ per plant
Hardy. Can tolerate frost.
Slice below round bulb.
USES & COOKING SUGGESTIONS
Elise from simply recipes sums up kohlrabi nicely saying “Kohlrabi is a rather versatile vegetable when it comes to how to prepare. We usually eat them raw—peeled, sliced and added to a salad or used for serving with a dip. You can also steam, boil, bake, grill, or roast them. Just peel away the outside thick skin first. Add them to soups or stews. Grate them and toss with grated carrots or apples.
Boil them and mash them with potatoes or other root vegetables. Stir-fry them with other vegetables, or julienne them and fry them like potatoes. Look for Indian recipes using kohlrabi as they are often used in Indian cuisine.
The leaves are also perfectly edible, and can be cooked up like kale.”