Kohlrabi greens: How to Grow, Harvest, Fertilize, and Use Kohlrabi greens

My Journey to Growing Kohlrabi Greens

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As a passionate gardener, I've had the privilege of growing a variety of delicious and nutritious vegetables in my backyard. One of my recent favorites is kohlrabi, and today I want to share with you my experience of growing kohlrabi greens.

I was first introduced to kohlrabi at a farmer's market, where I sampled its crunchy and peppery greens. I was immediately smitten and decided to give it a try in my garden. After some research and experimentation, I discovered that kohlrabi greens are a great addition to salads, sautés, and soups.

In this article, I'll take you through my journey of growing kohlrabi greens from seed to plate.

Getting Started

Before I began growing kohlrabi greens, I made sure to choose a variety that was well-suited for my climate and growing conditions. I opted for the 'Dwarf White' variety, which is a compact and cold-hardy variety that thrives in cooler temperatures.

To get started, I prepared the soil by adding compost and fertilizers. I also made sure to choose a location that received full sun and had well-draining soil.

Sowing the Seeds

I sowed the kohlrabi seeds in late spring, about 2-3 weeks before the last frost date in my area. I planted the seeds 1-2 inches deep and 1-2 inches apart in a row that was spaced 12-18 inches apart.

I kept the soil consistently moist during the germination period, which usually takes around 7-10 days. Once the seedlings emerged, I thinned them out to about 6-8 inches apart to give them enough room to grow.

Care and Maintenance

As the kohlrabi plants grew, I made sure to provide them with the right amount of water and nutrients. I watered them deeply once or twice a week, depending on the weather conditions.

I also made sure to fertilize them regularly with a balanced fertilizer. I used a drip irrigation system to deliver the nutrients directly to the roots, which helped to reduce waste and conserve water.

Harvesting the Greens

Kohlrabi greens are ready to harvest about 50-60 days after sowing the seeds. I started harvesting the greens when they reached about 4-6 inches tall.

To harvest the greens, I simply snipped them off at the base of the plant using a pair of scissors or pruning shears. I made sure to leave a small piece of stem attached to the plant to allow it to continue growing.

Using the Greens

Kohlrabi greens are incredibly versatile and can be used in a variety of dishes. I like to sauté them with garlic and lemon juice, or add them to salads for a burst of peppery flavor.

I also like to use kohlrabi greens in soups and stews, where they add a depth of flavor and texture. And of course, I love to simply enjoy them raw, either on their own or as a topping for sandwiches and salads.

Challenges and Lessons Learned

Growing kohlrabi greens was not without its challenges. One of the biggest challenges I faced was dealing with pests and diseases. I had to be vigilant and take action quickly to prevent infestations and infections.

I also learned that kohlrabi greens are sensitive to cold temperatures and can bolt (go to seed) if the weather gets too hot or cold. I had to adjust my harvesting schedule accordingly to ensure that I got the best flavor and texture.

Conclusion

Growing kohlrabi greens was a fun and rewarding experience that taught me a lot about gardening and cooking. I learned that with the right care and attention, I could grow a delicious and nutritious crop of kohlrabi greens that added flavor and nutrition to my meals.

If you're interested in trying your hand at growing kohlrabi greens, I hope this article has been helpful in providing you with the knowledge and inspiration you need to get started. Happy gardening!