Kohlrabi may not be the most common vegetable in your garden, but its distinct flavor makes it a rewarding crop to grow. If you’re just starting out with this unique vegetable, understanding how to harvest it effectively will enhance your gardening experience.
To ensure you pick kohlrabi at its peak quality, it’s essential to familiarize yourself with its growing conditions. Knowing the right time to harvest can lead to a more flavorful and enjoyable dish, making your efforts in the garden worthwhile.
Kohlrabi Origins and Characteristics
Kohlrabi belongs to the Brassica family, closely related to mustard and vegetables like cabbage, cauliflower, broccoli, kale, and Brussels sprouts. Originating in Europe around 1500, it made its way to America 300 years later. This vegetable features a swollen stem that offers a flavor reminiscent of broccoli or turnip. You can enjoy it steamed or fresh, making it a versatile addition to your meals.
Cultivating Kohlrabi
To successfully grow kohlrabi, select a sunny spot with rich, well-drained soil. Prior to planting, incorporate at least 3 inches (8 cm) of organic matter. You can start kohlrabi from seeds or transplants.
Planting Details:
- Seed Depth: ¼ to ¾ inch (0.5-2 cm)
- Timing: 1-2 weeks before the last spring frost
- Seedling Care: Thin seedlings to maintain 6 inches (15 cm) between plants, with rows spaced 1 foot (31 cm) apart.
For extended harvests, plant every 2-3 weeks from spring to early summer. To get an early start, sow seeds in a greenhouse and transplant once the soil is workable. Regular watering, mulch for moisture retention, and diligent weeding will optimize your kohlrabi growth.
Waiting Period for Harvesting Kohlrabi
To determine when to harvest kohlrabi, consider its growth rate and temperature needs. It thrives in temperatures between 60°F and 80°F (16°C – 27°C) and is typically ready in 50 to 70 days. Aim to harvest when the stem reaches about 3 inches (8 cm) in diameter for the best flavor. Collecting young kohlrabi ensures a tender texture, while leaving it in the garden too long can result in a tough and bitter taste.
Harvesting Kohlrabi
To harvest kohlrabi, monitor the base of the plant closely. When it reaches about 3 inches (8 cm) in diameter, it’s time to cut. Use a sharp knife and position it at soil level, just beneath the bulb.
After cutting, remove the leaves from the upper stems. Wash these leaves thoroughly; they can be used similarly to cabbage leaves. To prepare the bulb, peel the outer skin with a paring knife. You can enjoy the bulb either raw or cooked, preparing it in the same way as you would with turnips.
