How to Harvest Kohlrabi: Tips for a Bountiful Crop
How to Harvest Kohlrabi?
To harvest kohlrabi, wait until the bulb reaches a size of two to three inches in width.
This is when it is at its best quality, being sweet, crisp, and juicy.
To harvest, simply cut the stem at ground level using a sharp knife or shears.
Kohlrabi can be served raw in salads or slaw, or sliced and used in stir-fries or sautés.
Remember to harvest it promptly to prevent it from becoming tough and woody.
Key Points:
- Harvest kohlrabi when bulb reaches 2-3 inches in width
- Bulb is sweet, crisp, and juicy at this stage
- Cut stem at ground level with sharp knife or shears
- Kohlrabi can be served raw in salads, slaw, or cooked in stir-fries and sautés
- Prompt harvesting prevents it from becoming tough and woody
Did You Know?
1. Did you know that kohlrabi belongs to the same family as cabbage, broccoli, and Brussels sprouts? It’s part of the Brassica genus, making it a close relative to these popular vegetables.
2. Harvesting kohlrabi can be done in multiple stages. While most people wait until the vegetable reaches a larger size, you can also enjoy it as a baby kohlrabi by harvesting it when it’s only a few inches in diameter.
3. Kohlrabi is packed with nutrients and vitamins, including vitamin C, potassium, and fiber. With its low calorie count, it makes for a healthy and refreshing addition to your diet.
4. The word “kohlrabi” is of German origin, where “kohl” means cabbage and “rabi” means turnip. This is fitting since kohlrabi has a similar taste and texture to both cabbage and turnips.
5. Although kohlrabi is a common summer crop, it can also be harvested in the fall and winter months. This makes it a versatile vegetable that can be enjoyed fresh, pickled, or cooked in various recipes throughout the year.
Planting And Growing Kohlrabi
To ensure a successful kohlrabi crop, it is important to properly plant and grow the vegetable. Direct seeding kohlrabi in the garden should be done from mid-April until early May, and again in July. However, do not plant kohlrabi in an area where related crops have been grown in the previous four years, as this can increase the risk of diseases and pests.
Kohlrabi thrives in cool weather, preferably between 65°F and 75°F. It is best to plant kohlrabi in fertile and moisture-retentive soil with a neutral pH level of 6.0 to 7.5. It is advisable to improve the soil by adding well-rotted manure or compost, which enriches the soil and provides essential nutrients for healthy plant growth. However, fresh manure should be avoided as it may contain harmful bacteria and increase weed problems.
Once the plants are about four inches tall, side-dress them with fertilizer. Be cautious to avoid fertilizers containing weed killer. It is recommended to follow soil test recommendations regarding the addition of phosphorus and potassium to the soil. This will ensure that the plants receive the necessary nutrients for healthy growth.
Harvesting Kohlrabi At The Right Time
To enjoy the best quality kohlrabi, harvest them at the right time. The ideal size for harvesting kohlrabi bulbs is when they are two to three inches in width. Harvesting them at this size guarantees a sweet, crisp, and juicy flavor.
For a spring crop, choose kohlrabi varieties with a shorter maturity period, around 35-45 days. Direct seed the kohlrabi from mid-April to early May, spacing the seeds one inch apart and planting them one-fourth to one-half inch deep. Once the seedlings emerge, make sure to thin them to create four inches of space between plants. This allows enough room for each kohlrabi plant to grow without competition.
However, it is essential to keep in mind that kohlrabi plants may bolt if they experience late spring frosts or more than a week of nights below 50°F. To avoid this, some gardeners prefer starting kohlrabi seeds indoors in early April or four to six weeks before transplanting. Indoor-sown kohlrabi seeds should be kept in a cool room with temperatures between 60°F and 70°F, along with bright overhead light for optimal growth.
Kohlrabi: Preparation And Serving Ideas
Once you have harvested your kohlrabi, there are numerous ways to enjoy this versatile vegetable. Kohlrabi can be served raw and is a wonderful addition to salads or slaws, providing a refreshing and crunchy texture. It can also be sliced and used in stir-fries or sautés, adding a unique flavor to various recipes.
To prepare kohlrabi, remove the tough outer skin with a sharp knife or vegetable peeler. Once the skin is removed, the inner flesh can be further sliced, diced, or grated according to your culinary preferences. It is important to note that kohlrabi can be enjoyed both raw and cooked, allowing for a wide range of delicious meal options.
Consider using kohlrabi in various dishes such as kohlrabi chips, kohlrabi fries, or even kohlrabi and apple slaw. Experimenting with different recipes is a fantastic way to explore the diverse flavors and textures that kohlrabi has to offer.
Caring For Kohlrabi Plants: Soil, Fertilizer, And Watering Tips
To ensure healthy and thriving kohlrabi plants, proper care is essential. Kohlrabi plants require fertile, moisture-retentive soil with a neutral pH level between 6.0 and 7.5. Adding well-rotted manure or compost to the soil before planting helps improve its quality and provides essential nutrients for plant growth. It is crucial to refrain from using fresh manure as it may contain harmful bacteria and increase weed problems.
Proper fertilization is necessary for the optimal growth of kohlrabi plants. Side-dress the plants with fertilizer when they reach a height of approximately four inches, making sure to avoid fertilizers containing weed killer. It is advisable to follow soil test recommendations for the addition of phosphorus and potassium, which are crucial for healthy plant development.
Watering is another critical aspect of caring for kohlrabi plants. The optimal amount of water kohlrabi plants require is about 1 inch of rainfall per week or equivalent watering. Regular and deep watering is essential, especially during dry periods or when the plants are experiencing heat and moisture stress. However, be cautious not to overwater, as this can lead to root rot or other moisture-related issues.
Common Pests And Diseases Of Kohlrabi
To protect your kohlrabi plants from common pests and diseases, it is important to be aware of potential threats. Some pests that can damage kohlrabi include:
- Flea beetles
- Imported cabbageworm
- Cabbage looper
- Diamondback moth larvae
- Cabbage maggots
These insects can cause damage to the leaves and eventually affect the overall health of the plant.
Kohlrabi plants are also susceptible to various diseases such as:
- Alternaria leaf spot
- Black rot
- Black leg
- Clubroot
To minimize the risk of disease, it is recommended to:
- Use disease-free seed from a reliable source
- Implement crop rotation practices to reduce disease problems and prevent the buildup of pathogens in the soil.
Remember to prioritize regular monitoring and prevention to keep your kohlrabi plants healthy and thriving.
Storing And Preserving Kohlrabi For Long-Term Use
If you have an abundance of kohlrabi or want to enjoy the vegetable beyond its harvest season, proper storage and preservation methods are crucial. The ideal conditions for long-term storage of kohlrabi include cold temperatures of around 36°F and high humidity of 95%. However, achieving these conditions outside of commercial storage facilities can be challenging.
A more practical way to store kohlrabi at home is in the refrigerator. Kohlrabi can be kept in the refrigerator for approximately two weeks. To ensure maximum freshness, store the bulbs in a plastic bag or container to maintain humidity levels and prevent them from drying out.
Another option for preserving kohlrabi is freezing. To freeze kohlrabi, start by blanching the bulbs in boiling water for a couple of minutes, then cool them rapidly in ice water. Once cooled, drain the excess moisture and transfer the blanched kohlrabi to freezer-safe bags or containers. Properly packaged, frozen kohlrabi can be stored for an extended period without compromising its quality.
By following these tips for harvesting, storing, and preserving kohlrabi, you can enjoy the vegetable throughout the year and make the most of your bountiful crop.
- Store kohlrabi in the refrigerator.
- Use a plastic bag or container to maintain humidity.
- Freeze kohlrabi by blanching and packaging it in freezer-safe bags or containers.
Frequently Asked Questions
Can you eat kohlrabi leaves?
Yes, you can absolutely eat kohlrabi leaves. While many people focus on consuming the bulbous bottom, the leaves and stems of kohlrabi are also edible. These leafy greens can be cooked by sautéing or added to stir-fries, offering a nutritious and flavorful addition to your meal. By including the kohlrabi leaves, you can fully enjoy the versatility and taste of this vegetable.
Can I cut off kohlrabi leaves?
Yes, you can remove the kohlrabi leaves from the stem and use them for cooking. They can be cooked separately until they reach a tender consistency, similar to cabbage or turnip greens. In the refrigerator, kohlrabi can be stored for up to 2 to 3 weeks. Additionally, the tubers can be peeled and sliced to enjoy raw with dips or in salads, or they can be cooked similar to turnips.
What size should kohlrabi be harvested?
Kohlrabi should be harvested when the bulb reaches a size of two to three inches in width. It is important to avoid letting the bulb become too large, as this can result in a tough, woody, and bitter taste. This is especially true for spring-planted kohlrabi, which harvested in summer, may become fibrous if left to over-mature. However, fall-harvested kohlrabi has more flexibility, as it can grow slightly larger without sacrificing quality.
How long will kohlrabi last after picking?
Once harvested, kohlrabi can last for several weeks if stored properly. To maximize its storage life, it is recommended to keep kohlrabi in sealed and perforated plastic bags in the refrigerator. This method not only extends its freshness but also prevents cross-contamination by ensuring that kohlrabi is kept separate from raw meat and meat juices. By following these guidelines, you can enjoy the crispness and flavor of kohlrabi for an extended period after picking.