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Kohlrabi

Kohlrabi
Brassicaceae (Cruciferae)
Annuals, Vegetables

Cool-season cabbage relative. Leaves and leafstalks are edible, but the edible part most commonly associated with kohlrabi is the enlarged, bulblike portion of the stem formed just above the soil surface. Standard varieties are ‘Early White Vienna’ and ‘Early Purple Vienna’—similar in size and flavor, differing only in skin color. Other white varieties include ‘Triumph’ and early-maturing ‘Grand Duke’. ‘Kolibri’ is a popular purple-skinned variety. Plants are very fast growing, ready to harvest in 50 to 60 days from seed. Quality declines if harvest is delayed.

Sow seed 1/2 in. deep in rich soil about 2 weeks after average date of last frost. Follow first planting with successive sowings 2 weeks apart. In areas with warm winters, plant again in late fall and early winter. Space rows 1 1/2 ft. apart; thin seedlings to 4–6 in. apart. Plants are not usually bothered by pests or diseases. Harvest bulbous part when it is 2–3 in. wide. Peel, slice, and serve raw; or steam or sauté slices or chunks. Steam young leaves and leafstalks.

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