Green kohlrabi: How to Grow, Harvest, Fertilize, and Use Green kohlrabi

My Journey to Growing Green Kohlrabi

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As a gardener, I'm always on the lookout for new and exciting plants to add to my garden. Recently, I discovered the wonderful world of kohlrabi, a cruciferous vegetable that's perfect for adding some crunch and nutrition to my meals. In this article, I'll share my experience of growing green kohlrabi from seed to harvest, and provide tips and advice for anyone looking to try their hand at growing this delicious and versatile vegetable.

Getting Started

I started my kohlrabi growing journey by selecting a sunny spot in my garden that received at least 6 hours of direct sunlight per day. Kohlrabi prefers well-draining soil, so I made sure to choose a spot that was free from standing water and had a slightly acidic pH. I also made sure to loosen the soil to a depth of about 8-10 inches to ensure good root growth.

Next, I sowed my kohlrabi seeds directly into the ground in early spring, when the soil had warmed up to at least 40°F (4°C). I followed the package instructions for sowing depth and spacing, and made sure to water the soil gently but thoroughly after planting.

Caring for My Kohlrabi

As my kohlrabi plants began to grow, I made sure to provide them with plenty of water and nutrients. I watered the plants regularly, but made sure not to overwater, as this can lead to root rot and other problems. I also made sure to fertilize the plants with a balanced fertilizer once a month, following the instructions on the package.

One of the biggest challenges I faced when growing kohlrabi was pests. Aphids, whiteflies, and other pests can quickly damage the plants and reduce yields. To manage pests, I used a combination of natural and organic methods, including neem oil, diatomaceous earth, and row covers.

Harvesting My Kohlrabi

After about 50-60 days, my kohlrabi plants began to produce their signature green stalks and white or purple florets. I carefully snipped off the stalks with scissors, leaving about an inch of stem attached to the plant. I then washed the kohlrabi in cold water to remove any dirt or debris.

One of the best things about growing kohlrabi is that it's incredibly versatile. I love to use it in salads, slaws, and sautés, and I've even been known to add it to soups and stews. I've also used it as a crunchy snack on its own, or as a topping for burgers and sandwiches.

Tips and Variations

Growing kohlrabi can be a bit finicky, but with the right care and attention, it's definitely worth the effort. Here are a few tips and variations to keep in mind:

• Green vs. Purple: While both green and purple kohlrabi are delicious, green kohlrabi is generally more tender and sweet.
• Stem vs. Root: Kohlrabi can be grown as a stem or root crop, depending on the variety. Stem kohlrabi is often harvested for its crunchy stalks, while root kohlrabi is harvested for its sweet, white or purple roots.
• Varieties: There are many different varieties of kohlrabi to choose from, each with its own unique characteristics and growing requirements. Some popular varieties include 'White Beauty', 'Purple Top', and 'Dwarf White'.

Conclusion

Growing green kohlrabi has been a truly rewarding experience for me, and I hope it will be for you too. With the right care and attention, this versatile and delicious vegetable can thrive in even the most challenging garden conditions. Whether you're a seasoned gardener or just starting out, I highly recommend giving kohlrabi a try. Happy gardening!