Why Grow it?
Kohlrabi is gaining in popularity and little wonder – it's quick-growing, relatively easy to grow and tastes great (like a very mild turnip), cooked or raw. It's a brassica so include it in your crop rotation. Available as green, white or purple varieties, kohlrabi stems grow above the ground. They are beautiful-looking plants.
Sow a small number of seeds every month from April to July for a continuous supply. Don't be tempted to sow too early as it will bolt if hit by cold weather.
Your best option is to sow a couple of seeds per module in a module tray. Sow 2cm deep. Leave the tray inside or in a greenhouse. Remove the weaker seedling. The green varieties mature more quickly so sow these first.
The seedlings will be ready to transplant about a month later. Leave 25cm between plants and 30cm between rows. Kohlrabi like free-draining fertile soil. Water regularly throughout the season as they go woody in dry weather.
You do not need to earth up kohlrabi as you would with some brassicas.
Depending on the variety kohlrabi take between six and 16 weeks to mature. Lift when they are tennis-ball size. Later sowings can be left in the soil over autumn and early winter, but lift before frosts.
GIY Recommended Varieties
Azur Star – early blue variety
Superschmelz – tender even if allowed to grow large.
* Kohlrabi is delicious in coleslaws.
* Kohlrabi do not store well so harvest as required.
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