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Kohlrabi


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Kohlrabi



Kohlrabi

CULTURE: Kohlrabi prefers mild or cool weather, and is grown throughout the season in the North, and during fall and winter in the South. Sow 1" apart, 1/4- 1/2" deep, in rows 12-18" apart. Thin to 4" between plants. For earliest crops start in flats or plug trays and transplant. Rapid growth makes for best eating, and a good, rich, "cabbage" soil is recommended (see Cabbage). Harvest when roots are about 2" diameter.
DAYS TO MATURITY: From direct seeding; subtract about 14 days if transplanting.
AVG. DIRECT SEEDING RATE: 430'/oz., 2.3 oz./1,000', or 4.2 lb. (436,000 seeds)/acre at 15 seeds/ft. in rows 18" apart.
TRANSPLANTS: Avg. 4500 plants/oz.
GRADED SEEDS: Most seed lots are graded.
SEED SPECS: SEEDS/ OZ.: 5,500-9,000 (avg. 6,500).
MINI: 0.5 gm. (avg. 120 seeds) sows 10'.


Kohlrabi


THE BENEFITS OF KOHLRABI

Kohlrabi has an unusual appearance that distinguishes it from other members of the cabbage family. Instead of a head of closely packed leaves, there is a globular swelling of the stem, some three or four inches in diameter just above the ground. The leaves are similar to those of a turnip.

The leading types of kohlrabi in this country are the White and Purple Vienna. The White variety, which is actually a light green, is the more popular. Other varieties with fancy leaves are grown in Europe. These are used chiefly for ornamental purposes.

The condition of the tops is a good indication of quality. The tops should be young and green. The thickened stem should be firm and crisp, and not over about three inches in diameter. Kohlrabi has an alkaline reaction and is high in vitamin C. Because it has a high vitamin C content, it is good for the skeletal, digestive, and lymphatic systems. It may be baked or steamed.