Kohlrabi

Growing

Kohlrabi is a delightful cool-season crop that thrives when you provide well-drained soil with a pH between 6.0 and 7.5. Because this variety is characterized by its swollen, turnip-like stems rather than a central head, you should focus your attention on the bulbous base. Sow your seeds once the soil has warmed in the spring, or during the cooler months of the fall, as the plant can withstand light frosts. If you are growing in containers, ensure they have excellent drainage to prevent the roots from sitting in waterlogged soil.

The most critical part of growing kohlrabi is timing your harvest. Unlike some vegetables, kohlrabi does not improve in flavor or sweetness after it is picked, so you must harvest it while the stem is still tender. If you wait too long and the bulb becomes woody or overly fibrous, it loses its culinary appeal. You can identify a ready plant by the size and firmness of the stem. To keep your harvest fresh, store the bulbs unwashed in the refrigerator. If you plan to preserve them for later, blanching the stems before freezing is an excellent way to maintain their quality.