Kohlrabi: A Kick-Ass Winter Veggie

Kohlrabi is a wonderful cool-weather crop because it tastes great (like broccoli some say, or a tender turnip) and it grows really fast.  It's also easily grown from seed, which makes it an all-around wonderful and satisfying plant to cultivate.  The slow growth of most winter veggies is frustrating, but kohlrabi is one of those that busts that rule.

Many people don't know that kohlrabi is a member of the cabbage family. Its name being derived from the German "kohl" for cabbage and "rube" for turnip.  It's sometimes mistaken for a root vegetable, but the bulbous part of the plant grows above soil, with a thin tap root below ground.  I grow both a white and a purple variety for Manresa, and they can use it either raw or cooked.  It's best picked when the bulb is small, tennis ball sized or less, as it tends to get woody and tough when larger.      

The culture of kohlrabi is much like that of cabbage. It prefers temps under 70 degrees; if your temps get above that when the plant is small, put a shade panel in front of it to reduce heat stress (more on my home-made shade panels later).  They prefer an elevated soil Ph, so add lime if your bed Ph is below 6.3.  I use oyster shell lime.

You can sow kohlrabi seeds directly in the ground in early spring (it can withstand minor frosts) and thin to three or four inches apart.  I would use the tiny thinnings as salad additions or in stir fries.  Since it grows so quickly, if you want a continuous harvest of it, make plantings every two or three weeks until the hottest part of the summer.  You can begin sowing again in the fall.  I like to start my kohlrabi seeds in flats in the greenhouse, prick them out into 2-1/4" pots, and then transplant out into the garden.  We plant them closely together, as they do not need much room.

In this photo, you can see this young purple variety growing in our hoophouse.  Kohlrabi loves the hoophouse and grows extra fast in there, but we also have plenty of it growing outside as well.  The purple type of kohlrabi, although beautiful, does not maintain its color all the way through, so be aware of that.  Don't just throw away those leaves; they're great used like turnip or beet greens.  Now go kick some ass and plant some kohlrabi!

Comments

[Jacqueline Sommers]

I grew up in South Dakota on a farm by a German town and everyone grew Kohlrabi and we loved it. I tried growing Kohlrabi in San Jose in the summer months and it did not do very well and now I know the answer to that problem. It was just too hot for the plants so I was thrilled to read your article so that I can plant it the right way here in Ben Lomond and hopefully have a lot more success than I did in San Jose.

[Dad]

When I was a kid back in the 40's while I was growing up in northern Minnesota we kids used to raid the farmers fields of kohlrabi and rutabagas. Wipe the dirt off on our bib overalls and eat them raw as we headed to the flooded sand pits to swim (also raw).

[Patricia Messer]

A few years ago we had a rock we wanted to slice open and found a man that could do it for us. I was intrigued at the space alien veggies he was growing since I'd never seen a kohlrabi growing before that day. When I asked what they were, he was so proud to share with us.
He picked one, opened his pocketknife and cut some slices for us. I was hesitant but he assured me it was good. I was so amazed at the sweet radish-apple flavor, I've grown them ever since.
Now that my husband has passed on, they are even more special to me. It was something we tried for the first time together (eating and growing) I love to see all your lovely plants and tips here.
Thanks for for the tip on the greens. They're always hit the compost pile. The older I get, the more I know I don't know. I learn something new every time I come to your site.
Thanks,
Patricia
P.S We're trying to have a tomato before it's time to grow out in the garden. Let you know on the progress.

[Amanda]

I have never knowingly eaten Kohlrabi, but I'm interested to taste it and cook with it.

I just moved into a new place with soil for gardening - for the first time! My mother grew your tomato plants last year, and those tomatoes were the best I've ever had. Can't wait for this season! Cheers

[William Barnard]

Have planted kohlrabi in the Master Gardeners' demo garden for the past few seasons. The plants always stimulate lots of questions. The "balls" are good either raw or steamed (served with a bit of butter and salt/pepper). My German friends always appreciate my sharing with them.

[Annie]

I have never cooked with kohlrabi and have always wanted to try. I think I'd have to cook with them first before thinking of planting them. But it's encouraging to know that it's a quick grower as I'm an impatient gardener! ^_^

Do I really need more seeds for tomatoes? ALWAYS!! Keeping my fingers crossed that I'll win some.

[Jeph Remley]

After living in a condo and renting a garden plot 30 minutes away the last five years, we just moved to a house with some decent yard/gardening space this past summer. By the time we installed the lawn, assembled garden beds, etc, it was really too late to plant much of anything, but kohlrabi was definitely on my list of new things to try (I was never able to grow fall crops in the rental garden).

While they got started too late, the seeds came up and I got some golf ball sized veggies to snack on this winter. I wasn't able to distinguish them from other veggies in a soup after they cooked down, but I found I really liked slicing off thin slivers and eating raw...almost like eating raw potato?

Thanks for posting the beautiful pictures - along with purple brussels sprouts, I'm definitely going to add the purple kohlrabi to my seed ordering for this year!

[Allison]

I wasn't familiar with Kohlrabi but I'll try it next year; your description makes is sound easy and fun to grow.

[Allison]

I wasn't familiar with Kohlrabi but I'll try it next year; your description makes is sound easy and fun to grow.

[ATJ]

I've forgotten all about Kolrabi. Grew up on it but my wife and kids hate anything other than the standards. But now that the kids are all grown up, maybe I can convince my wife to give it another try. Thanks for the inspiration

[Farmgirl Susan]

I love that we both wrote about kohlrabi on the same day. Now if only mine were as beautiful and bulbous as yours! : ) Thanks so much for the tip about seedling planting depth. It's certainly worth a try. I haven't read anything that mentioned how deep to transplant it so I'm curious. Maybe I'll do a little experimenting and plant at different depths. I might try mounding up the soil around some direct seeded plants, too, and see if that happens to make a difference.

I was glad to read that kohlrabi doesn't need much space; I didn't think overcrowding was my problem but I've been trying anything to get those stupid bulbs to form! ; )

I'd love to win the packets of tomato seeds. I was so inspired by your recent tomato growing post. In my opinion one can never have too many heirloom tomatoes in the garden!

[Cathy S.]

That would be a great vegetable for my son (22 months) and I to grow. Those fast growing veggies are the best to keep the little guys interest. Thanks for all the info.

[kc jan]

i saw this veggie in oakland chinatown and tried it for veggie stirfry.absolutely delish.im going to try it in cut in sticks and stir fry with fresh shrimp and black bean sauce.when i grow my own i will definately try the leaf tops too.im always trying new to me veggies at the markets

[D J]

I've never tried Kohlrabi but if its anything like the "out of this world " tomatoes from Cynthia and LAF its going in my garden for sure this season.

[Lin]

Last year was my first experience growing kohlrabi, and I loved watching it grow. I used it as a rotation crop after tomatoes, along with chard and kale. I am happy to have discovered another cool weather vegetable; it's a great one to grow in the Northwest. And the purple variety is especially beautiful. Thanks for the info about soil pH and growing from seed. You've encouraged me to get out in the garden, add some lime to soil, and to start a flat in my greenhouse! Thanks!

[Cath]

My granddad, sprung from generations of German-American farmers, grew kohlrabi most years. He would pickle some of it with a salty-pickle recipe, slicing those big roots into thin slices, but it also made it to the table as a crunchy side dish. I planted it in the kitchen garden at the Rentschler Farm Museum (Michigan) where I used to volunteer. Few people guessed correctly when asked to identify it.

[Annette]

I can't say I've ever eaten kholrabi. I planted some this year and it's still in seedling stage, so it will be a great experiment for us. I can't wait for your chicken class!