Kohlrabi was first introduced sometime just before the Civil War. Three varieties appeared later in the 1884 D.M. Ferry Seed Catalog. Obviously Kohlrabi has made an impact on gardeners and chefs alike as it has stood the test of time. Kohlrabi is actually a member of the cabbage family, but the edible part is actually an enlarged stem. Best harvested when the stem reaches 2-3 inches. Many people use the young leaves in salads or steamed.
Kohlrabi is a good source of Thiamin, Folate, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin B6, Potassium, Copper and Manganese
Optimum Soil pH: 6.0-6.8
Days to Maturity:55-70
Sowing Method: Direct Sow
Select a site with full sun and well-drained soil. Prepare the garden bed by using a garden fork or tiller to loosen the soil to a depth of 12 to 15 inches, then mix in a 2- to 4-inch layer of compost. Adjust the soil pH to 6.0 to 6.8.
The best advice about harvesting kohlrabi is not to wait too long. Most varieties are ready for harvesting just 6 to 7 weeks from planting and are the most tender and flavorful when the bulbs are 2 to 4 inches in diameter. Fall crops that ripen in cool weather don’t get woody as readily and can be picked a little larger, up to 5 inches larger, up to 5 inches.