Kohlrabi is an often-ignored crop in home vegetable gardens, and we think that’s a shame. It’s easy to grow and surprisingly tasty. The roots are high in vitamin C, and the leafy greens are a great source of vitamin A, folate, and calcium. It grows quickly and prefers cooler weather, making it a great crop for a fall garden.

Kohlrabi is very similar in growth habit to turnips and rutabagas, but it is grown for its swollen stem instead of its root structure. When mature, it appears as roundish bulbs sitting on the surface of the soil.

Harvest when bulbs are 2-3 inches in diameter. You can harvest up to ⅓ of the leaves off of each plant while the bulb is still growing.

Growing Kohlrabi: Plants should be spaced 4-6 inches apart, in rows 12 inches apart. If direct-seeded, the plants must be thinned to these specifications. Transplant or direct-seed into loosened, moist, fertilized soil. Plants need consistent water to grow, so if the fall rain has not come yet, water regularly after planting. 

Kohlrabi greens can be used much like kale or collards. The smallest leaves are tender enough to put in salads or on sandwiches, but the larger, more mature leaves will be thick and tough without cooking.

Recommended variety: Kolibri
Add a little color to your fall garden with this vibrant purple variety. It matures from seed in 45 days, and if transplanted into the garden it can be ready to harvest in 30 days!

Thinking about planting kohlrabi, but don’t know how you would cook with it? Our friends at the kitchen have you covered!