Kohlrabi prefers rich, well-drained soil in full sun. You can plant this cool-season crop for a spring 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.

This relative of kale and cabbage has a flavor similar to turnips. It is grown for its bulblike stem, which grows above the ground.

Kohlrabi is best when the bulbs are about 2 to 3 inches in diameter. Harvest the foliage when it is young and tender.

Try eating the stems fresh, like an apple. They can also be shredded as salad greens, sautéed, 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.