Kohlrabi, a cool-season vegetable mainly grown in spring and fall, is closely related to cabbage and broccoli. Its swollen main stem is harvested and tastes similar to turnips. For more information about growing kohlrabi, click here.
VARIETIES: Most varieties grow well in Utah. Grand Duke, Rapid and White Vienna are especially productive. For other recommendations and seed sources, click here.
Soil Preparation: Before planting, USU vegetable experts recommend incorporating organic matter and all-purpose fertilizer into the soil. For further information on garden soil preparation, click here.
- Kohlrabi can be grown from seed or transplants.
- Seeds should be planted ¼-1 inch apart, in rows 1 foot apart. Thin plants 12 inches apart when they have 3-4 true leaves.
- Transplants and seeds may be planted 1-2 weeks before the last frost-free date. If desired, start seeds indoors 5-6 weeks before planting. Transplants should have 4-6 true leaves when placed in the garden. For more information on frost dates, click here.
- For fall maturing kohlrabi, select early maturing cultivars and plant 50 days before the anticipated maturity date, about 2-3 weeks after the first fall frost.
Irrigation: Kohlrabi prefers frequent watering, about 1-2 inches per week. For more information about irrigating the garden, click here.
Fertilization: Apply a nitrogen-based fertilizer 3 weeks after transplanting or thinning. For further information about fertilizing garden plants, click here.
Harvest: Harvest kohlrabi when the stems are 2-3 inches in diameter. The young leaves can be eaten like cabbage or kale.
COMMON PESTS AND DISEASES: Aphids, cabbage worms, loopers and flea beetles are common pests of kohlrabi. For more information on controlling pests and diseases, click here.