Description. The kohlrabi is a member of the cabbage (crucifer or mustard) family. The edible part is the enlarged stem from which leaves develop. The enlarged stem is best harvested as soon as it grows to a diameter of 2 to 3 inches. Kohlrabi may be white, green or purple. Leaves of young plants may be used like spinach or mustard greens.
Culture. Kohlrabi is grown as a cool season vegetable and should be planted in very early spring or in early fall. Plant seeds about 1/4 inch deep in rows about 2 feet apart and thin to 4 inches apart in the row. Ample soil moisture and high soil fertility are necessary for rapid growth of quality kohlrabi. Kohlrabi is ready to harvest 30 to 40 days from the date seed is sown.
Selection. Look for fresh kohlrabi bulbs that are less than 3 inches in diameter. Leaf stems should be succulent and tender. Large kohlrabi can be woody and tough. With the leaf stems removed, kohlrabi can be stored in refrigeration for several weeks. Storage life can be extended if kohlrabies are placed in sealed plastic bags.