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Kohlrabi, or Turnip-Rooted Cabbage, is a member of the Brassica family, and a highly nutritious vegetable, combining in flavour the characteristics of the Cabbage and Turnip. The name translates from German as ‘turnip cabbage’ its mild, sweet flavour is somewhere between a turnip and a water chestnut, with a crisp, crunchy texture. The swollen bulb-like stem is the part used, although the leaves may be gathered and cooked like Cabbage to which they are similar in flavour and you can use it in recipes as a substitute for broccoli or cabbage.
Best soil for Kohlrabi
A moderately strong, well-worked, deep loam, rich in lime, potash and phosphoric acid, is the most suitable soil for Kohlrabi, but, generally speaking, successful results will be obtained from any ground that will produce a good crop of Cabbage.
Kohlrabi seed may be sown in an outdoor seed bed. Should the seedlings come up too thickly, thin out liberally, and when about 3 inches high, transplant out in rows into their permanent position. Kohlrabi can also be sown where it is to remain and the plants thinned out. unlike the other members of the Brassica family, it does not transplant readily. Set out in rows 18 inches apart, and allow 15 inches between the plants in the rows. The treatment after transplanting is the same as that recommended for Cabbage.
When to harvest Kohlrabi
Be careful when cultivating to keep the earth from the heart of the plant, and not to cover the knob. The bulb-like stems will be ready for use in from four to five months, and should be taken before fully matured, and when not more than 4 inches in diameter, as they become coarse and inferior when allowed to grow too large.
The best Kohlrabi varieties are Smooth White Short-leaved, Large Green, and Large Purple.