How To Grow Kohlrabi


This plant is not something seen in the everyday garden, so it can definitely start some conversations and add something different and delicious into our list of garden vegetables available for our kitchens. Kohlrabi can also be grown during the winter so why not give it a chance.

Here are some steps and tips on growing kohlrabi in our gardens.


Planting and Tips

● Spring plants should be out in the cool weather four weeks before the last frost, and fall plants should be out six weeks before the first frost. This is to harden the plants up, and will actually make them sweeter.

● At least six hours of full sunlight daily and well drained soil is the best conditions for kohlrabi.

● pH balance between 6.5 and 6.8 will help prevent some diseases that the plant is prone to, such as clubroot disease. There are kits that test your soil and are very helpful and beneficial to the growing process.

● Organic matter, such as compost, is very good for the plant and should be added to the soil.

● Space out the plants about nine to twelve inches.

● Some fertilizer and amendments are good for kohlrabi. These include nitrogen rich things, such as blood metal, cottonseed meal, or composted manure. Liquid fertilizer, like fish emulsion, would also be helpful and you should actually add a liquid fertilizer to the soil when the plants produce new leaves when the heads first form.

● Even moisture is key and if it does not rain, you should water until the plants get an inch to an inch and a half of water each week. Mulch can help retain moisture as well.
Photo Credit: Richard

Potential Problems

To keep things general, pests that like cabbage will also like kohlrabi. These include clubroot disease and black rot diseases.


Harvesting and Storing

● Harvest should take place when kohlrabi stems are about two and a half to four inches in diameter.

● To harvest, just cut at base of plant.

● Leaves can also be good when cooked, so you can trim yourself off some of those.

● The plant will remain good for two to three weeks in the fridge.



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