Kohlrabi(White Vienna) (German turnip) (Brassica oleracea Gongylodes group) (Olkopi in Assamese and Bengali) is a perennial vegetable, and is a low, stout cultivar of cabbage. Kohlrabi can be eaten raw as well as cooked.
It is a good source of vitamin C and potassium and are low in both sodium and calories. One cup of diced and cooked kohlrabi contains 140% of the recommended daily allowance for vitamin C and only 40 calories.
Sun: Full Sun
Optimum Soil ph:5.8-6.5
Days to Maturity: 53-55 Days
Sowing Method: Direct Sow
This variety has a light-green skinned exterior, white interior, and is a bit smaller than the Purple Vienna Kohlrabi, but with a slightly faster growth rate.
Plant kohlrabi in rich soil about 1/4 inch deep. They love moisture once established and will benefit from an ample side dressing of compost. Continue to sow every 2-3 weeks for a continuous crop.