Guide for Cultivating and Maintaining Kohlrabi
Kohlrabi, an uncommon yet easy-to-grow vegetable, is a member of the Brassica family, sharing similarities in flavour with broccoli or turnip. This versatile and decorative crop is filling and high in protein, dietary fibre, calcium, vitamin C, and iron.
To grow kohlrabi successfully, start seeds indoors or sow them directly in well-drained, fertile soil rich in organic matter, loosened to about 12 inches deep. Ideally, sow seeds 4-6 weeks before the last spring frost or in late summer for a fall harvest, as kohlrabi prefers cool weather. Space seeds or seedlings about 6 inches apart in rows 12 inches apart for sufficient room.
Plant care involves consistent watering without overwatering to avoid root rot, regular monitoring for pests like aphids and cabbage worms, and the use of organic methods like neem oil, insecticidal soaps, or beneficial insects. Mulching with straw or wood chips can help retain moisture and suppress weeds. Crop rotation and companion planting with onions or legumes help maintain soil health and deter pests.
Kohlrabi is mainly grown for its ball or globe-shaped stems. Harvest kohlrabi bulbs when they reach 2-3 inches in diameter, typically about 55 days after planting but before they become woody or tough. Use a sharp knife to cut at the base just above ground level to allow possible regrowth.
Key best practices are to start early (before the last frost), thin seedlings for proper spacing, maintain soil fertility with compost or organic fertilizers, and regularly inspect plants for pests and diseases to act promptly. This combination leads to healthy plants and a bountiful harvest.
It's worth noting that kohlrabi is subject to the same pests and diseases that commonly affect other brassicas like cabbage and broccoli. Protection and prevention are the best courses of action.
Kohlrabi is best eaten fresh but can be stored for a short time in the fridge in a perforated bag. The bulbs can be cooked or grated raw into salads, and the leaves are edible and can be eaten steamed like spinach. Kohlrabi works well with Indian spices and can be used in recipes as an alternative to meat.
Kohlrabi is ready to harvest within two to three months, when the stems have reached between golf and tennis ball size. Harvest kohlrabi until December, or before if you notice the leaves starting to yellow. With its fleshy green or purple globes growing beneath green or purple leaves, kohlrabi is quite decorative, making it a great addition to any garden.
Adding kohlrabi to your home-and-garden collection not only enhances your gardening hobby but also enriches your lifestyle with its nutritional benefits and versatile uses. With its attractive globe-shaped stems, kohlrabi can serve as a decorative element in your home-and-garden lifestyle, perfect for those who enjoy both gardening and home decor.
