Sowing and growing kohlrabi

Sowing kohlrabi is an often overlooked but very rewarding vegetable to grow in your vegetable garden. This unique vegetable is not only tasty and healthy, but also relatively easy to grow. Here’s how to serve delicious fresh kohlrabi from your own vegetable garden, with a step-by-step guide that anyone can follow.

What is kohlrabi?

Kohlrabi, part of the cruciferous family just like broccoli, cauliflower and cabbage, is a versatile vegetable. It has leafy greens similar to kale and grows as a bulbous tuber on a stem. Delicious both raw and cooked, kohlrabi’s flavor combines sweet and tangy nuances. This vegetable can be roasted, steamed, stir-fried and is popular in salads and coleslaw. Rich in potassium and vitamin C, kohlrabi is a nutritious addition to any vegetable garden.

The perfect spot for kohlrabi in your vegetable garden

Location: Choose a sunny spot in your vegetable garden where the soil is well-drained. Kohlrabi likes plenty of sunlight and fertile, moist soil.
Soil preparation: Remove all weeds, branches and stones. Make sure the soil is even and loose, ideal for growing kohlrabi.

When can you sow kohlrabi?

Kohlrabi, a versatile and nutritious vegetable, has specific requirements in terms of sowing time to ensure optimal growth and yield. Sowing time depends on a few factors, including climate and whether you choose to sow in the open ground or pre-sow indoors.

Climate factors: Kohlrabi thrives best in cooler weather conditions. In regions with mild winters and early spring, seeding can begin as early as late winter or early spring.
Sow indoors: In areas with longer winters and colder temperatures, it is recommended to sow kohlrabi indoors. This can be done about 4-6 weeks before the expected last frost date.
Sow in the open: As soon as the soil is tillable and the temperature remains consistently above 8°C, you can sow kohlrabi outdoors. This is often possible in late spring or early summer.
Autumn crop: For an autumn harvest, sow kohlrabi in late summer. This allows the plants to mature in cooler conditions, contributing to better flavor.
Regular sowing: For a continuous harvest, sow a new row of kohlrabi every 2 to 3 weeks, until no later than 8 weeks before the expected first frost date in fall.

By considering these factors, you can determine the ideal time to sow your kohlrabi seeds so you can harvest healthy, flavorful kohlrabi.

Sowing and growing kohlrabi in brief

Choosing the right variety: Start by selecting a kohlrabi variety suitable for your climate and soil type. Early, mid, and late varieties are available.
Preparing the soil: Ensure well-drained, fertile soil with sufficient organic matter. The pH of the soil should ideally be between 6.0 and 7.5. Use a pH soil test to find out this the pH values of your soil.
Sow: Sow kohlrabi seeds directly in the garden or start them indoors. Sowing indoors can be done 4-6 weeks before the last frost date. Sow outdoors when soil temperature is at least 8°C.
Planting distance: keep a distance of about 20-25 cm between plants and about 30-40 cm between rows.
Watering: Ensure regular, consistent watering, especially during dry periods. Kohlrabi needs constant moisture levels to grow well.
Fertilization: Use a balanced fertilizer at planting and consider additional feeding midway through the growing season.
Weed control: Keep the area around the kohlrabi free of weeds. Weed carefully so as not to damage the roots.
Pests and diseases: Monitor for signs of pests such as cabbage flies and diseases. If necessary, preferably use biological pesticides.
Harvesting: Harvest kohlrabi when the tuber has reached about the size of a tennis ball, usually 6-8 weeks after sowing. Do not wait too long, as large tubers can become woody.
Storage and use: Kohlrabi can be eaten fresh or cooked. Store unwashed kohlrabi in the refrigerator for up to several weeks.