Kohlrabi is a delicious brassica vegetable that

In short: Kohlrabi (Brassica oleracea var. gongylodes) is sown from February onwards, at a spacing of 25x25 cm for early varieties and 30x30 cm for late ones, with early types harvested 55-60 days after sowing. It needs a sunny spot, loamy to sandy loam soil with pH 6-7.3 and regular watering, otherwise the bulbs crack and turn woody.

Kohlrabi, Delicious Brassica Vegetable

Kohlrabi is undoubtedly one of the most popular brassica vegetables. It forms light or dark green or red stem tubers. Kohlrabi (lat. Brassica oleracea var. gongylodes) - whose origin has been known in history since 70 AD, with more evident signs from the 15th century AD - quickly established itself in our gardens and kitchens. It is suitable both for warm dishes and, of course, for direct fresh consumption. Generally, kohlrabi is a biennial plant, but it is grown as an annual. The round, fleshy bulbs are harvested. It is a hardy crop with a short growing season. Its cultivation is successful. Kohlrabi has a shallow root system and grows to a height of 20 cm. It forms a bulb from which stalked leaves grow. It is suitable for growing alongside other vegetables in the same bed simultaneously.

Among kohlrabi varieties, we know and grow white and purple cultivars, which have been bred in several mutations with inspirational names - Blankyt, Violeta, Kartago, Korfu, Luna, Morava, Azur, Ballot, Delikates Blauer.

The most interesting is undoubtedly kohlrabi - Gigant - a late, white, giant kohlrabi bred in 1978 in the Czech Republic. It is sown in May, approximately 60x60 cm apart. It grows to a weight of 3-5 kilograms. Its advantage is that it doesn't become woody and stores well; its flavour matures and is delicious even in winter.

Sowing Kohlrabi

We start sowing kohlrabi early in spring, or even in winter in a polytunnel, when we can sow the first plants as early as January. If we don't have a polytunnel or don't want to pre-grow seedlings, we can sow directly in the bed in March. Kohlrabi is ideal for direct sowing. The plants occupy one location and can grow more evenly and continuously. Kohlrabi is slightly frost-resistant. We carry out sowing in well-prepared soil that we have enriched with nutrients through fertilisation.

Pre-growing - we do this approximately 6-12 weeks before the planned planting. When transplanting, the seedlings should have at least 3 leaves.

Location - we choose a sunny spot, which should, however, have a more humid climate. The soil should be loamy to sandy loam. The pH should range between 6-7.3.

Sowing varieties:

Early - sowing February-July, planting March, harvest 55-60 days from sowing

Mid-season - sowing February-July, planting April, harvest May-November

Late - sowing March-May, planting May-June, harvest September-October

We sow early varieties at a spacing of 25x25 cm, while late varieties at 30x30 cm. Kohlrabi does not tolerate dense planting. We can adjust the spacing according to the size of the bulbs and leaf spread. The faster the plants develop, the better they tend to be. Kohlrabi can be planted in beds, for example, next to lettuce or tomatoes.

Watering - must be regular and sufficient for kohlrabi. Irregular watering leads to drying and cracking of the bulbs, premature woodiness, and bitterness of the vegetable.

Fertilizing - we recommend fertilizing with cow manure, but it must be well incorporated into the soil. With excess nitrogen, the bulbs do not form.

Vitamins and Using Kohlrabi in the Kitchen

The spicy aroma of kohlrabi is due to compounds of sulfur and nitrogen. Nevertheless, or perhaps because of this, it has an unmistakable taste and is very popular and full of vitamins.

Vitamins:

• vitamin C, provitamin A beta-carotene, vitamin K
• bioflavonoids, folic acid, fiber
• isothiocyanates - prevention and cell protection against cancer
• minerals - potassium, calcium, phosphorus, iron
• suitable for diabetics
• due to high water content, suitable for weight-loss diets
• contains large amounts of substances that protect DNA cells from damage

In the kitchen:

• suitable for direct consumption, fresh, raw
• in salads
• in vegetable soups
• suitable for frying in breadcrumb coating
• also tastes great grated as kohlrabi coleslaw, kohlrabi fritters, in meatballs, savory pies according to traditional recipes, to refresh and diversify them
• note - frying adds to the caloric value of kohlrabi

The most popular remains in its original form - raw, peeled, and sliced into rounds. With young plants, we don't need to peel the skin, as it tends to be thin and not woody. In the kitchen, we can also use the leaves, which we can grate and braise as a warm side dish, or add to salads. Kohlrabi leaves also have a piquant taste.