Kohlrabi – White Vienna
$3.99
Kohlrabi forms a pale green bulb on the outside and white on the inside out of the ground at its base. It has a taste between cabbage and turnip. It can be eaten raw or cooked in gratin, soup and puree, after peeling it, like a turnip. Although kohlrabi is usually harvested when it is about 8-10 cm in diameter, it can also be harvested smaller (it will be sweeter) and conversely, larger (it will be more pronounced).
Description
Additional information
Seeds | ~500 |
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Difficulty | |
Sowing | |
Lifecycle | |
Root cellar | |
Sowing season |
Growing tips
Conditions of germination:
- depth of sowing: 5 mm
- optimal temperatures of germination: 10 to 30 ºC
- time for germination: 5 to 10 days
When to sow:
- direct seeding when the soil can be worked in the spring and the temperature remains above 8-10 ºC (about 2 weeks before the last frost) until 1 month before the first frost in the fall OR
- Indoor seeding 4 to 6 weeks before the last frost date in your area
Sowing technique: in pocket
Inside the same hole, sow 3 to 5 seeds spaced 1 to 2 cm apart; when the seeds have germinated and the seedlings have reached a height of 5 cm, keep all the plants if space is available or keep only the best plants.
- for indoor seedlings: transplant into individual containers while waiting for transplanting in the garden OR
- for direct seedlings: transplant to their final location in the garden
Transplanting outdoors (for seedlings started indoors):
- When all risk of frost is removed
Distance in the garden:
- between plants: 15 to 20 cm
- between rows: 30 cm
Height of the plants: 25 to 30 cm
Soil: well drained, rich, humid
Exposure: full sun or light shade
Days to harvest: 50 to 65 days
Specificity: the need of water for kohlrabi cultivation is moderate, except in case of strong heat. A lack of water can cause a hardening of the roots which can become fibrous. The use of mulch at the foot of the plant allows to maintain the humidity longer and to prevent this phenomenon.
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