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Kohlrabi is a very vitamin-rich cabbage vegetable that should not be missing in any garden. Read here how you can grow and process kohlrabi.Kohlrabi is very rich in vitamins
Green and blue varieties
Kohlrabi are mainly offered as a green variety, but increasingly also as a blue variety.
Where they can be eaten raw, similar to an apple or cooked as a vegetable. Their extremely long harvesting period can start from mid-May and continue into October - depending on the time of sowing.
So that you can harvest plenty, here are our tips on how to grow kohlrabi.
Growing kohlrabi - this is how it's done
In late autumn the vegetable patch for the kohlrabi should be enriched with plenty of compost. Work this compost, possibly mixed with cow dung, well into the soil and leave it lying idle over the winter months.
In early spring (until August) a small groove can be made in the vegetable patch with the rake - approx. 1 centimeter deep. The kohlrabi seed is sown evenly within this groove. If you create several rows of vegetables, you should keep a distance of about 30 centimeters.
If the plants have risen well, they must certainly be thinned out in some places. To do this, dig out the small plantlets and move them about 10 to 15 centimeters apart.
Kohlrabi ripen into a ripe fruit within two to three months. If you want to harvest regularly, you should always at a distance of e.g. a new sowing is carried out for two weeks, if possible oriented towards the need.
Kohlrabi need sufficient moisture, which is why they should be watered well on dry days. In this way, charring of the fruit can be largely avoided.
Due to their low growth phase, kohlrabi are usually resistant to pests. If they are also planted near tomatoes, an infestation with white cabbage can even be avoided.
Kohlrabi with a fruit size of approx. 10 centimeters in diameter are harvested. Bulbs that are too large often lose their fine nutty taste. They can then be consumed raw - also in a salad, or steamed.
The young, as tender as possible kohlrabi leaves can also be prepared in the form of a spinach. Or cut thinly together with the tuber to be processed into vegetables.