When to plant
Fast-maturing (45–60 days) — excellent spring or fall crop. Direct sow 4–6 weeks before last spring frost, or sow in late summer for fall harvest. Dislikes heat (bolts and becomes woody). Cool weather (50–65 degrees F) produces the best texture and flavor.
Soil & site
Well-drained, fertile soil with good organic matter. pH 6.0–7.5. Work in compost. Kohlrabi is a fast grower and does not need heavily amended soil, but responds well to good fertility. Consistent moisture prevents woody texture.
Feeding
Light to moderate feeder. A balanced fertilizer or compost at planting is usually enough for this fast-maturing crop. Avoid very high nitrogen, which delays bulb development.
Common problems
Cabbage worms, aphids, flea beetles, and clubroot (same pests as all brassicas). Row covers are very effective. Club root in acidic, wet soils — raise pH and improve drainage. Bolts in heat and long days; best as a spring or fall crop.
When to harvest
Harvest when the swollen stem is 2–3 inches in diameter for best texture and flavor. Purple varieties can be slightly larger. Do not let them get too big — oversized kohlrabi become fibrous, woody, and tough. Some modern varieties remain tender at larger sizes — check the variety description.
How to harvest
Pull the entire plant, or cut at soil level with a sharp knife. Remove all the leaves (they are also edible — use like kale). The skin is very tough and should be peeled before eating. Both the swollen stem and the leaves are edible.
Storage & use
Remove leaves and store in the refrigerator for 2–4 weeks. Peel before eating — the skin is fibrous and tough even when cooked. Delicious raw in slaws, roasted, or boiled. Can be hollowed and stuffed. Refrigerates exceptionally well compared to other brassicas.
Companion planting
Kohlrabi gets along with root vegetables and onions but conflicts with nightshades.
Useful for growing kohlrabi
A few things that make this one easier — chosen for this plant, not a generic list.
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