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Plant kohlrabi seeds in your garden today for an unusual but tasty treat! Kohlrabi is not a well-known or extensively grown vegetable in the United States, but it should be! This bulbing vegetable is grown for its above-ground root that can be eaten raw or cooked. Kohlrabi is in the brassica family and has a similar flavor to mild cabbage. It can be used as a comparable substitute to cabbage in coleslaw. Also known as a German turnip, kohlrabi is a descendent of wild cabbage. Its use in cooking spread throughout Austria, Germany, England, Italy, and Spain in the 16th century. On our farm, we grow kohlrabi for its distinctive look and long storage life. Even when grown in winter, this vegetable can be enjoyed well through spring as it keeps great in the fridge for weeks! Use it in stir-fries, coleslaw, and more.  Kohlrabi is a brassica that enjoys cool temperatures, high fertility, and ample moisture. In Zones 9 and 10, plant kohlrabi seeds in the cooler months of the year. In frost regions, start kohlrabi seeds indoors, 5-6 weeks before the last frost. Use shade cloth or row cover to extend the growing season if high or low temperatures are expected. Harvest kohlrabi when they are 4-5 inches in size to avoid bitterness or fibrous texture. Simply cut the kohlrabi at the base of the plant below the bulb. If you have not planted kohlrabi seeds in your garden or on your farm before, we recommend giving this lesser-known vegetable a try.  

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