Kohlrabi
An unusual but delicious brassica, forming an edible swollen stem that tastes like a mild, sweet turnip or cabbage heart. Quick-growing and versatile.
Kohlrabi seeds
£1.99 in the shop
Calendar
Sow
Indoors: Feb – April. Outdoors: April – July.
Plant out
March – August, when seedlings have 2-3 true leaves and are hardened off.
Harvest
May – October
Conditions
Sun
Full sun to partial shade, 5-7 hours a day
Water
Consistent moisture is key to prevent woodiness and splitting.
Soil
Fertile, well-drained, rich in organic matter, pH 6.0–7.0
Spacing
15-20cm between plants
Containers
Excellent in pots (20cm+ diameter) or raised beds.
Indoors
Starting indoors allows for earlier crops and better protection from pests.
Care and harvest
Feeding
Enrich soil with compost. A balanced liquid feed every few weeks can boost growth.
Pruning
None necessary. Regular harvesting is the main 'pruning'.
Harvesting
Harvest when the swollen stem (bulb) is 5-8cm (2-3 inches) in diameter. Larger can become woody.
Storage
Store in the fridge for up to 2 weeks. Leaves can also be eaten like cabbage.
Good companions: Bush beans, Onions, Marigolds, Mint