turnip-rooted cabbage, stem
turnip, turnip cabbage
Botanical name: Brassica
caulorapa
Origin: horticultural hybrid
Varieties
Early White Vienna (55 days);
Early Purple Vienna (60 days).
Description
Kohlrabi is a hardy biennial
grown as an annual and is a
member of the cabbage clan. It
has a swollen stem that makes it
look like a turnip growing on a
cabbage root. This swollen stem
can be white, purple, or green,
and is topped with a rosette of
blue-green leaves. In German,
kohl means cabbage and rabi
means turnip—a clue to the
taste and texture of kohlrabi,
although it is mild and sweeter
than either of them. Kohlrabi is a
fairly recent addition to the
vegetables grown in northernEurope. In this country, nobody
paid it any attention until 1800,
Where and when to grow
All cole crops are hardy and can
tolerate low 20°F temperatures.
Kohlrabi tolerates heat better
than other members of the
cabbage family, but planting
should be timed for harvesting
during cool weather. Kohlrabi
has a shorter growing season than
cabbage. It grows best in cool
weather and produces better with
a 10° to 15°F difference between
day and night temperatures. If
your area has cold winters, plant
for summer to early fall harvest. In
the South, plant for harvest in
late fall or winter. With spring
plantings, start kohlrabi early so
that most growth will occur before
the weather gets too hot.
How to plant
Kohlrabi likes fertile, well-
drained soil with a pH within
the 6.5 to 7.5 range; this
discourages disease and lets the
plant make the most of the
nutrients in the soil. The soil
should be high in organic
matter. When you're preparing the
soil for planting, work in a
complete, well-balanced fertilizer
at the rate of one pound per 100
square feet or 10 pounds per 1,000
square feet. Cole crops are
generally grown from transplants
except where there's a long cool
period. Kohlrabi, however, can be
grown directly from seed in the
garden. Sow seeds in rows 18 to 24
inches apart and cover them
with a quarter to a half inch of soil.
When the seedlings are growing
well, thin them to five or six inches
apart—you can transplant the
thinnings. Cultivate carefully to
avoid harming the shallow roots.Fertilizing and watering
Fertilize before planting and
again at midseason, at the same
rate as the rest of the garden.
Detailed information on fertilizing
is given in "Spadework: The
Essential Soil" in Part 1. Kohlrabi
should have even moisture or it
will become woody.
Pests
The cabbage family's traditional
enemies are cutworms and
caterpillars. Cutworms,
cabbage loopers, and imported
cabbage worms can all be
controlled by spraying with
bacillus thuringiensis, an
organic product also known as
Dipel or Thungicide. Detailed
information on pest control is
given in "Keeping Your Garden
Healthy" in Parti.
Diseases
Cabbage family crops are
susceptible to yellows, clubroot,
and downy mildew. Lessen the
incidence of disease by planting
disease-resistant varieties when
they're available; maintaining the
general health of your garden;
and avoiding handling the plants
when they're wet. If a plant does
become infected, remove and
destroy it so it cannot spread
disease to healthy plants. Detailed
information on disease
prevention is given in "Keeping
Your Garden Healthy" in Part 1.
Storing and preserving
Kohlrabi will store for one week
in a refrigerator or for one to two
months in a cold, moist place.
Kohlrabi can also be frozen.
Detailed information on storing
and preserving is given in Part 3.
Serving suggestions
Small, tender kohlrabi are
delicious steamed, without
peeling. As they mature you can
peel off the outer skin, dice them,
and boil them in a little water.
Kohlrabi can also be stuffed, like
squash-
Try young kohlrabi raw,
chilled, and sliced; the flavor is
mild and sweet, and the
vegetable has a nice, crisp texture.
You can also cook kohlrabi,
then cut it into strips and marinate
the strips in an oil and vinegar
dressing; chill this salad to serve
with cold cuts. Cooked kohlrabi
can be served just with seasoning
and a little melted butter or
mashed with butter and cream. For
a slightly different flavor, cook it
in bouillon instead of water.
Serving suggestions
Small, tender kohlrabi are
delicious steamed, without
peeling. As they mature you can
peel off the outer skin, dice them,
and boil them in a little water.
Kohlrabi can also be stuffed, like
squash-
Try young kohlrabi raw,
chilled, and sliced; the flavor is
mild and sweet, and the
vegetable has a nice, crisp texture.
You can also cook kohlrabi,
then cut it into strips and marinate
the strips in an oil and vinegar
dressing; chill this salad to serve
with cold cuts. Cooked kohlrabi
can be served just with seasoning
and a little melted butter or
mashed with butter and cream. For
a slightly different flavor, cook it
in bouillon instead of water.
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