Item #V-2318 | 250 Seeds | HEIRLOOM - OPEN POLLINATED
55-60 Days to Maturity. A pre-1860 heirloom. Purplish leaves and globes with mild turnip-cabbage flavor. Delicious cabbage-flavored bulbs that grow above ground. Purple skin and sweet, white flesh; good cooked or raw. Kohlrabi makes a real staple crop, with high yields; cold hardy.Leaves are eaten like kale and white-fleshed bulbs are eaten like broccoli. Plants grow to 18" tall, with globes growing above the soil. Plant in early spring for a summer harvest and again in late summer for fall and winter harvests. Harvest bulbs when tennis-ball sized. Peel and remove all tough and woody parts before slicing and cooking.. 250 Seeds per package.
Vegetable Garden – Tips on Growing Kohlrabi From Seed
This is an odd-looking member of the cabbage family, which is grown for its bulb-like stem that tastes like a mild, sweet turnip. You can also eat the leaves. High in fiber and vitamin C, it is a fast-growing, cool-season crop for both spring and fall. Plants are ready to harvest just a few weeks after planting. Kohlrabi needs an even supply of moisture to produce good bulbs. Mulch with compost, finely ground leaves, or finely ground bark to keep the soil cool and moist and to keep down weeds. Apply 1 to 1.5 inches of water per week if it does not rain. You can measure the amount of water with a rain gauge.Although the same pests that like cabbage can and will also attack kohlrabi, it is generally less troubled by aphids, root maggots, cabbage worms, and other caterpillars. Club root and black rot diseases in the soil can be a problem.Harvest kohlrabi stems when they are still young and tender, usually about 2 inches in diameter. Harvest by cutting them from the base of the plant. You can trim the leaves from the stem and save them to cook separately. Kohlrabi keeps for 2 to 3 weeks in the fridge. You can peel and slice kohlrabi tubers to eat them raw with dips or in salad, or you can cook them like turnip.