Purplish leaves and globes with mild turnip-cabbage flavor. 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. Certified Organic.
Sow kohlrabi seeds in well-worked soil after danger of frost in spring. In frost free areas, sow in fall. Sow thinly in rows 18" apart and cover with 1/4" of fine soil. Firm lightly and keep evenly moist. Seedlings emerge in 14-21 days.
How to Grow
Thin to stand about 4" apart when seedlings are 1-2" tall. Provide kohlrabi plants with at least 1" of water weekly. Do not plant cabbage family crops in the same place 2 years in a row.
Harvest the foliage when bulbs reach 2-3" in diameter and foliage is still young and tender. Eat the stems fresh or use them as a spinach substitute. Use the bulb fresh or cooked. If using fresh, peel the root prior to using. If baking, can be peeled or left unsliced depending on the recipe.