Because of its turnip-like appearance, kohlrabi is sometimes misclassified as a root vegetable. Leaves stand out like little spokes on the sides and top of the edible, enlarged stem. You'll welcome not only kohlrabi's unusual shape, but also its crisp texture and wonderful, delicately sweet, nutty, and very slightly peppery. Eat it like an apple, or try it steamed, sautéed, or pickled, too! One cup contains 140% of the recommended daily allowance of vitamin C.
Botanical Name: Brassica oleracea var. gongylodes
Days to Maturity: 50–69 Days
Hardiness: Biennial, grown as an annual
Plant Dimensions: 10″–12″ tall, 8″–10″ wide
Variety Information: Enlarged, bulblike portion of stem forms just above soil surface. Flavor is between an apple and a mild turnip. 'Purple Vienna' has a reddish-purple, slightly flattened globe with tender white interior.
Attributes: Good for Containers
When to Sow Outside: 4 to 6 weeks before your average last frost date, or when soil temperature is at least 45°F, ideally 65°–80°F. Also sow in late summer for fall harvest. Mild Climates: Sow in fall and winter for cool-season harvest.
When to Start Inside: 4 to 6 weeks before your average last frost date, and 10 to 12 weeks before your average first frost date, transplanting in 4 to 6 weeks.
Days to Emerge: 10–14 Days
Seed Depth: ¼”–½”
Seed Spacing: A group of 3 seeds every 4″
Row Spacing: 12″–18″
Thinning: When 2″ tall, thin to 1 every 4″
Harvesting: Smaller kohlrabi is the sweetest and most tender; harvest when 2″–3″ in diameter. Those much bigger than the size of a tennis ball won't be as tasty and often have a pithy or woody flesh. Harvest by cutting stems between the soil and where the stem widens.