If you’re looking for a garden vegetable that’s both easy to grow and fun to eat, look no further than kohlrabi. This crisp and versatile vegetable deserves a spot in your garden and on your plate.
Often called a “German turnip,” kohlrabi is part of the brassica family. That means it’s related to broccoli and cabbage. But it has a flavor all its own. The bulb grows above ground and can be green or purple. Both taste the same: sweet, mild, and slightly peppery, like a mix between a broccoli stem and an apple.
Kohlrabi – Crisp and Versatile Vegetable
What makes kohlrabi so special is its dual nature. The bulb is the star, but the leaves are also completely edible. You get two harvests from one plant. The texture is incredibly crisp when raw, similar to a water chestnut. When cooked, it becomes tender and creamy, soaking up flavors beautifully.
Why You Should Grow Kohlrabi
Kohlrabi is a winner for gardeners of all skill levels. It grows quickly, often ready to harvest in just 6 to 8 weeks from transplant. It’s also space-efficient, perfect for small gardens or containers. Here’s a few more reasons to plant it:
- Fast Grower: You can enjoy multiple successions in one season.
- Cold Hardy: It thrives in cool spring and fall weather.
- Pest Resistant: It has fewer pest problems than its cabbage cousins.
- High Yield: You harvest the whole plant at once, giving you a nice, substantial bulb.
How to Plant and Grow Kohlrabi
Getting started with kohlrabi is straightforward. You can direct sow seeds in the garden or start them indoors for a head start. The timing depends on your climate.
Planting Timing and Conditions
Kohlrabi prefers cool temperatures. For a spring crop, sow seeds indoors 4-6 weeks before your last expected frost date. For a fall harvest, direct sow seeds in the garden about 8 weeks before your first fall frost. The soil temperature should be at least 45°F (7°C) for germination.
- Sun: Full sun (at least 6 hours daily).
- Soil: Well-draining, fertile soil rich in organic matter.
- Spacing: Plant seeds ¼ to ½ inch deep. Space plants 5 to 8 inches apart in rows 12 to 18 inches apart.
Step-by-Step Care Guide
Once your seeds are in the ground, follow these simple steps for healthy plants.
- Watering: Keep the soil consistently moist. Uneven watering can cause the bulbs to become woody or split.
- Fertilizing: Use a balanced vegetable fertilizer at planting. Side-dress with a nitrogen-rich fertilizer when the bulbs begin to swell.
- Weeding: Keep the area around your plants weed-free. A layer of mulch helps retain moisture and suppress weeds.
- Thinning: If you direct sowed, thin seedlings to the proper spacing when they are a few inches tall. You can eat the thinned seedlings in salads!
Harvesting and Storing Your Crop
The key to the best flavor is harvesting at the right time. Don’t let your kohlrabi get too big.
Harvest when the bulb is about 2 to 3 inches in diameter—roughly the size of a tennis ball. At this size, the skin is tender and the flavor is sweet. Use a sharp knife to cut the stem at the base of the bulb. Don’t forget to harvest the leaves too; they’re great sauteed.
To store kohlrabi, remove the leaves first (they draw moisture from the bulb). Store the unwashed bulbs in a plastic bag in your refrigerator’s crisper drawer. They’ll keep for several weeks. The leaves should be used within a few days.
How to Prepare and Eat Kohlrabi
This is where the versatility really shines. You do need to peel the bulb, as the outer skin is tough. Use a sharp vegetable peeler or paring knife to remove it. Then, the possibilities are endless.
Raw Preparations
Raw kohlrabi is refreshing and crunchy. Simply slice it into sticks for a snack with hummus or dip. You can also grate it into slaws or salads for a nice crunch. It pairs well with sharp cheeses, nuts, and tangy vinaigrettes.
- Kohlrabi Slaw: Julienne kohlrabi and carrots, toss with a lemon-dill yogurt dressing.
- Simple Salad: Thinly slice kohlrabi and apples, add walnuts and a light mustard dressing.
Cooked Methods
Cooking mellows the flavor and brings out a creamy texture. It’s excellent roasted, steamed, or sautéed.
- Roasting: Cube peeled kohlrabi, toss with oil, salt, and pepper. Roast at 425°F (220°C) for 25-30 minutes until tender and caramelized.
- Mashing: Boil cubes until soft, then mash with butter, garlic, and a touch of cream for a twist on mashed potatoes.
- Soups and Stews: Add cubed kohlrabi to soups or stews in the last 15-20 minutes of cooking.
- Sautéing: Thinly slice or cube and sauté in a pan with a little butter or oil until golden and tender.
Troubleshooting Common Problems
Even easy plants can have issues. Here’s how to handle common kohlrabi problems.
- Woody Bulbs: Caused by over-maturity or inconsistent watering. Harvest on time and water regularly.
- Bolting: If the plant sends up a flower stalk, the bulb becomes tough. This is triggered by hot weather. Stick to spring and fall planting windows.
- Cabbage Worms: Check the undersides of leaves for eggs. Handpick caterpillars or use an organic Bt (Bacillus thuringiensis) spray.
- Split Bulbs: A result of a sudden heavy watering after a dry period. Maintain even soil moisture with mulch.
FAQ About Kohlrabi
What does kohlrabi taste like?
It has a mild, sweet, and slightly peppery flavor. The texture is crisp like a broccoli stem when raw, and tender like a turnip when cooked.
Can you eat kohlrabi leaves?
Absolutely! The leaves are edible and nutritious. Prepare them like kale or collard greens—sauté, steam, or add them to soups.
Is kohlrabi good for you?
Yes, it is low in calories and an excellent source of vitamin C and fiber. It also provides potassium and vitamin B6.
What’s the difference between green and purple kohlrabi?
The color is mainly in the skin. The interior flesh of both types is pale green or white. The purple variety may have a slight color variation under the skin, but the flavor is identical.
How do you pick a good kohlrabi at the store?
Choose firm bulbs that feel heavy for their size, with smooth skin. Avoid any with cracks, soft spots, or wilted leaves if still attached.
Adding kohlrabi to your garden plan is a simple decision. It grows quickly, doesn’t demand much space, and provides a generous, tasty harvest. In the kitchen, it’s a true multitasker, ready for anything from a fresh snack to a hearty cooked meal. Give this underrated vegetable a try this season—you might just find your new garden favorite.