DAYS TO HARVEST
Direct seed ~3-4″ apart 1/2″ deep. Thin to ~12″ apart (and eat thinnings!) OR
Start indoors 3-4 weeks before last frost and transplant 12″ 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
~12″ per plant
Hardy. Can tolerate frost.
Slice below round bulb.
USES & COOKING SUGGESTIONS
When winter storage cabbage is running out, imagine eating fresh kohlrabi coleslaw, delicious steamed kohlrabi mashed like potatoes with butter, nutmeg and salt, or use as a healthy and flavorful substitute for potatoes in potato salad, gratin, etc.! And yet we couldn’t help sharing the recipe for Liz DellaCroce’s Grilled Cheese with Apples, Dijon and Kohlrabi:
- 8 slices whole grain bread
- 4 tbs dijon mustard
- 8 slices sharp cheddar deli style
- 1 apple thinly sliced
- 1/2 kohlrabi stems removed thinly sliced
- softened butter or olive oil spread
Lay out bread slices side-by-side on a work surface and spread half of the slices with a tablespoon of mustard each.
Top all 8 pieces of bread with a slice sharp cheddar.
Next, add a few slices of apple and kohlrabi to half of the pieces.
Take the slices with cheese only and place on top of the apple pieces.
Butter both sides of the bread to your liking and grill in batches with a panini press.
Once browned, remove from press and serve.
Alternatively, cook on a non-stick pan over medium heat until browned (about 2-3 minutes per side.)