Item #V-2314 | 50 Seeds |
Winner Kohlrabi has the freshest, fruitiest flavor. Holds well in the field without splitting. This unusual vegetable deserves to be grown and appreciated more. Kohlrabi is often described as a turnip growing on cabbage roots. The flavor is similar to both turnip and cabbage, but is milder and sweeter than either.Avg. 3" in diameter. Kohlrabi's crisp, sweet, mild white flesh is suitable for fresh eating (grated in salads or cut into sticks) or light cooking. Very early variety, suitable for open field or protected environments, as well as for the home gardener. Has a flat globe shape with a mild, crisp white flesh that holds while staying tasty and crunchy.Mid-season white. 50 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.