Kohlrabi is another vegetable related to the cabbage, easy to grow and used widely in stews and soups. Grown for the bulb like stem, Kohlrabi is a cool climate vegetable. High in fibre and vitamin C, it is quick to grow and if usually planted sequentially every 3 weeks during the season. It is the tuber that is mainly eaten although the leaves can be eaten as well.
From sowing to first harvest is around 10 weeks.
How to grow Kohlrabi
Usually started from seed, and you can choose the variety from a number of varieties.
Seeds can be planted directly in autumn, or started indoors in winter for late winter planting.
Seedlings should be around 8 weeks before planting out.
- You will need a sunny position.
- Prepare the soil by weeding and digging in some well rotted compost.
- Seeds are planted at around 1cm deep and watered in with a liquid fertiliser. You can thin out as plants germinate and establish.
- Seedlings should be planted around 30cm apart and again watered in well.
- These are a hungry plant, so weekly applications of fertiliser are best for good growth.
- Soil needs to be kept moist, however well drained to prevent problems.
As the plant grows it tends to lift itself up and the stem swells near the base to form the tuber that is eaten. The tubers can be harvested as soon as they reach around 7 – 10cm across.
You can wash and slice the tubers and eat them raw in a salad, roast them or use them in stews. Best eaten when young as the taste and texture is better.
- Purple Vienna
- White Vienna