Kohlrabi Soup

Fertile, well-irrigated soil promotes rapid growth which makes for a sweeter flavored crop. Thin storage varieties such as 'Kossak' to 10" between plants. 3" bulbs with uniform, deep purple skin, and nearly fiberless, crisp white flesh.

Excellent yields. For earliest crops start in flats or plug trays and transplant. Thin fresh market varieties to 4" between plants. Very uniform in maturity with exceptional earliness and good flavor.

Packet: 100 seeds.http://www.johnnyseeds.com/vegetables/kohlrabi/fresh-eating-kohlrabi/korist-organic-f1-kohlrabi-seed-3752G.11.htmlKohlrabi prefers mild or cool weather. Harvest at 2-3" diameter.

Thin fresh market varieties to 4" between plants. Exceptionally sweet and mild. Packet: 100 seeds.http://www.johnnyseeds.com/vegetables/kohlrabi/fresh-eating-kohlrabi/terek-f1-kohlrabi-seed-3302.11.htmlKohlrabi prefers mild or cool weather.

White Vienna kohlrabi features globe-shaped bulbs that are light green. 8,000 seeds/oz.; 1-1/2 lbs./acre. Flesh is clear-white, tender and crisp. 7-10 days, 68-86°F.

To control light infestations, spray plants with (B.t.). Other giant kohlrabi types tested by Territorial over the years have proven to be woody and throw a high percentage of off-types.

Purple Vienna kohlrabi is a hardy vegetable with flat globe shaped bulbs, purple reddish skin and white flesh. 8,000 seeds/oz.; 1-1/2 lbs./acre. 7-10 days, 68-86°F.

Mature plants are frost tolerant and cool weather brings out sweet flavor. Flea beetles chew tiny pinholes in leaves. This early and uniform kohlrabi produces slightly squat, 4 inch globes with attractive, frosty-green skin.

For extended harvests, plant every 2-3 weeks. Using Reemay or Summer Insect Barrier can also provide control. Light, minty green skin. Crisp, delectable flesh is great on a veggie platter, or grated and incorporated into your favorite slaw.

Contact your local county extension agent if you suspect you have a problem. Fall-grown kohlrabi is less likely to get woody as it gets larger. Early control is essential to minimize the damage.

Contact your local county extension agent if you suspect you have a problem. Fall-grown kohlrabi is less likely to get woody as it gets larger. Early control is essential to minimize the damage.

Fall-grown kohlrabi is less likely to get woody as it gets larger. Using larger transplants helps reduce damage. Broadcast the bran mixture around the base of plants. Crisp, delectable flesh is great on a veggie platter, or grated and incorporated into...

Contact your local county extension agent if you suspect you have a problem. Fall-grown kohlrabi is less likely to get woody as it gets larger. Early control is essential to minimize the damage.

Direct-sow seeds in early spring for late-spring harvest, or in midsummer for fall harvest. Smooth, globe-shaped, easy-slicing 4-6" bulbs are delicious raw or cooked, infusing salads and stir-fries with flavorful tang.

Leaves are eaten like kale and white-fleshed bulbs are eaten like broccoli. Peel and remove all tough and woody parts before slicing and cooking. Plants grow to 18" tall, with globes growing above the soil.

A refined version of the old favorite, with a smooth, crisp texture and a mild, sweet flavor. It's extremely early, too, and can be seeded directly before the last frost.

Sow 15 seeds/ft., 1/4- 1/2" deep, in rows 12-18" apart. Thin fresh market varieties to 4" between plants. Thin storage varieties such as 'Kossak' to 10" between plants. Organically grown.

Store harvest in cool, frost-free place for winter use. Superb raw or steamed. Round, above-ground "bulbs" with light green, smooth skin have creamy white, tender flesh. Ready for harvest 55 days from seed sowing.

Kohlrabi can be grown from seeds or transplants. It produces a swollen stem that has a broccoli ortype flavor and can be steamed or eaten fresh. The plant was grown first in Europe around 1500 and came to America 300 years later.

Additionally, the bulb is huge but not woody. Whatever special requirements you need from your kohlrabi crop, there is probably a variety to suit your preferences.There are more than 22 kohlrabi plant varieties from which to choose.

Eat it as soon as possible, however, to take advantage of all of its delicious nutrients. Store this bulbous stem in a Ziploc bag without a paper towel in the crisper of your refrigerator.freestar.queue.push(function() { googletag.display("div-gpt-ad-300x250-ATF-1");...

Combat with organic and safe pesticides or the old “pick and crush” method.Take no more than one-third of the foliage when you harvest kohlrabi greens. Sow under a light, ¼-inch dusting of soil,then thin the plants to 6 inches apart after seedling...

When choosing kohlrabi plant companions, consider common growing conditions such as the amount of water; kohlrabi have shallow root systems and need water frequently. Also, think about similar nutrient requirements and sun exposure.freestar.queue.push(function()...

It is a terrific source of potassium and vitamin C, containing 140% of the RDA for vitamin C. (7 C.), although seeds will generally germinate if the soil temperatures are as low as 40 degrees F.

If you're gentle, you can move your thinned seedlings to another spot and they will probably keep growing.If you want to get a head start on cool spring weather, plant your kohlrabi seeds indoors a few weeks before the.