Quantity: 1 g
 
Description: Kohlrabi is family member to Cabbage and Broccoli and forms a bulb above the ground. Purple Vienna Kohlrabi has purple skin and large green leaves with purple veins. Kohlrabi can be eaten raw or cooked and has sweet cabbage like flavour.
 
Key Attributes: Edible leaves and bulb How to Use? Eat raw in salads Slice and fry like French Fries Use in a vegetable stir fry Sautee the leaves with garlic and onions
 
Life Cycle: Annual
 
Soil Type: Rich, well-draining soil, high in organic matter and compost, with a pH level of 6.5 to 7.5.
 
Growing Conditions: Full sun to Partial shade. Kohlrabi is a cool weather crop but can be successful in warmer climates with special care. Mulching and consistent moisture levels assists with temperature control. Do not hill the soil around the vegetable as it grows as is necessary for other root crops. Kohlrabi benefits from heavy fertilizing one month after sowing with a high organic fertilizer such as a compost tea.
 
Planting Depth: Plant at 1/4" to 1/2" deep
 
Days to Germination: Germinates in 3 - 10 days
 
Planting Distance: Direct sow Kohlrabi. Do not transplant. Sow seeds about 2 inches apart, in rows spaced 10 to 12" apart. Thin seedlings to about 6 inches apart once seedlings have emerged and reached about 2" in height.
 
Days to Maturity: 45 days
 
Height when Mature: 18" 
 
Harvest: Once the bulb has reached between 2" to 4" in diameter, grasp the foliage firmly and pull the plant out of the ground. Cut off the leaves and cut the root off at the base of the bulb. Store both bulb and leaves in the refrigerator.
 
Succession Planting: For a continuous supply, sow new seeds every 1 - 2 weeks.