Kohlrabi Growing Guide

All you need to know to grow successfully!

Plant Family:
Brassicaceae
Plant Type:
Annual
Growing Difficulty:
Easy
Typical Zones Grown In:
3, 4, 5, 6, 7, 8, 9, 10

Planting Depth:

6-13 mm
Maturity Time:
50-70 days
Companion Plants:
Kale, Broccoli, Cauliflower, Cabbage , Collards, Turnip, Beet, Cucumber, Onion

Planting Guidelines

The following are general guides to follow. However, nothing is set in stone. Feel free to experiment!

How to Start:
Direct Sow or Start Indoors if you want an extra challenge
When to Direct Sow:
April,May,July,August
Sprouting Time:
7-10 days
Spacing (cm):
10-15cm (4-6″)
Row Spacing (cm):
30-45cm (12-18″)

Square Foot Spacing:

4 Plants
Sun Exposure:
Full Sun, Part Shade
Typical Season:
Cool season
When To Harvest:
June, July, September, October, November, August
How to Harvest:
Spring-sown kohlrabi will get larger than tennis balls in fair soil, but if you pick them when they are still less than 5-8cm (2-3″) in diameter they will be sweet and tender. Fall-grown kohlrabi can grow larger yet stay tender. Kohlrabi is frost-hardy, and may last well beyond Christmas in the garden.

Tips to Growing Organically

Growing without the use of pesticides and herbicides is easier than you may think and it’s better for the environment!

Companion Plants:
Kale, Broccoli, Cauliflower, Cabbage , Collards, Turnip, Beet, Cucumber, Onion
Common Pests:
Protect from cabbage moths and other insect pests with floating row cover.
Common Disease:
Prevent disease with a strict 4-year crop rotation, avoiding planting Brassicas in the same spot more than once every four years.
Bonus Grow Tips:
The stem can become a little tough to eat when it matures too long, but overall the entire plant is edible and delicious. Use the leaves in salad and use the bulb as a potato substitute or dice it up and put it in your salad raw.

Kohlrabi is a type of vegetable that belongs to the brassica family, which includes broccoli and cabbage. Its name means “cabbage turnip” in German, and it resembles a turnip with a round, bulbous shape and pale green, purple, or white skin. The inside of kohlrabi is crisp and white, with a mildly sweet flavour that is similar to broccoli stems or jicama. Kohlrabi can be eaten raw or cooked and is commonly used in salads, soups, and stir-fries. It is a cool-season crop that grows best in early spring or late summer and can be harvested when the bulbs are about 2-3 inches in diameter.

How to Grow Kohlrabi Organically

  1. Soil preparation: Kohlrabi prefers well-draining soil that is rich in organic matter. Before planting, amend your soil with compost and aged manure. The soil pH should be between 6.0 and 7.5.
  2. Planting: Plant kohlrabi in the spring or fall, depending on your location. Seeds can be started indoors 4-6 weeks before the last expected frost, or sown directly in the garden after the danger of frost has passed. Sow seeds ¼ to ½ inch deep and 1 to 2 inches apart in rows that are 12 to 18 inches apart.
  3. Care: Kohlrabi requires consistent moisture, so make sure to water regularly. Mulching can help retain moisture and suppress weeds. Fertilize with a balanced organic fertilizer once or twice during the growing season.
  4. Harvesting: Kohlrabi bulbs can be harvested when they are 2-3 inches in diameter. Cut the stems at soil level and remove the leaves. Kohlrabi bulbs can be stored in a cool, dry place for several weeks.
  5. Pests and diseases: Kohlrabi can be attacked by cabbage worms, aphids, and flea beetles. Regularly inspect your plants and use organic methods to control pests. Fungal diseases such as powdery mildew can also affect kohlrabi, so make sure to provide good air circulation and avoid overhead watering.

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