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Kohlrabi Seeds

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Useful gardening information

Grow kohlrabi for its quick-maturing, nutritious bulb and edible greens, its ease of growth in cool weather, and its versatility in recipes. The plant tolerates cool weather, matures in about 42-60 days, and can be eaten raw or cooked. Every part of the plant, from the bulb to the stems and leaves, is edible, offering a unique, mild, and sweet flavor that can be used in salads, soups, and more.

This relative of kale and cabbage has a flavor similar to turnips. It is grown for its bulblike stem, which grows above the ground. Try eating the stems fresh, like an apple. They can also be shredded as salad greens, sauteed, stir-fried, boiled, or steamed and served with a sauce as a side dish. The tops are edible; use them as salad greens or cook them as a substitute for spinach.

Kohlrabi is best when the bulbs are about 2 to 3 inches in diameter. Harvest the foliage when it is young and tender.
Kohlrabi prefers rich, well-drained soil in full sun. You can plant this cool-season crop for a spring or fall harvest in the North, or for a winter harvest in the South.
For a spring crop plant the seeds outside after danger of a hard frost: sow in midsummer for a fall crop, or in fall for a winter crop. Space rows 12 to 18 inches apart. Thin the seedlings to 4 inches apart when they are large enough to handle. You can also grow kohlrabi in containers.
For a fall crop, directly sow seeds into the garden. In warm winter regions, sow kohlrabi in late summer for winter harvest. Kohlrabi can withstand an early autumn frost.
Sow seeds thinly 1/4 to 1/2 inch deep, in double rows 1 1/2 feet apart. Thin seedlings to six inches apart.

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