Cultural Step-By-Step: Kohlrabi 'Kolibri'

Spring or fall is the best time to grow sweet, cabbagy kohlrabi. It thrives in the cool weather and becomes sweeter when nights are cool. Like so many brassicas, this odd looking vegetable is of the species Brassica oleracea with the group name "Gongylodes" which means "round" or "swollen" in Latin. This refers to its round edible bulb which is much like an above-ground turnip. In fact, another common name for it is "turnip cabbage."

There are quite a few appealing kohlrabi varieties available to gardeners. The giant green 'Kossak' or 'Gigante' and small, flavorful 'Winner' are vigorous, tasty varieties. All are standard green but refrain from getting woody and bitter, essential characteristics for good kohlrabi, but their looks are pretty plain. That's where the vivid purple 'Kolibri' reigns supreme. Nothing is prettier at market and the crisp fiberless flesh has a wonderful balanced sweetness. It grows very quickly too. Here are the basics for knowing and growing this fine cool-season veggie:


My oldest daughter with a 'Kolibri' seedling.

Common Name: Kolibri Kohlrabi

Botanical Name: Brassica oleracea (Gongylodes Group) ‘Kohlibri'

Days to Harvest: 45

Light: full sun

Soil: rich loam

Common Problems: Cabbage loopers, damping off caused by Pythium and Phytophthora fungi, heat (causes woodiness and bolting), slugs, snails.

Planting Time: Late February for spring crops and late August for fall crops. Southerners can plant in October for winter crops.



Days to Harvest Timeline:


Starting Seeds

In 5 to 10 days your kohlrabi seeds should germinate. Germination is best in cool temperatures (50° and 60° Fahrenheit (10-15° Celcius)). Start plantlets Indoors for best results. Sow seeds in cells filled with seedling mix and lightly sprinkle a bit on top to cover. Gently moisten the cells with water and place right under the warmth of grow lights. (For full details see Veggie Seed Starting.)


Tending Seedlings
Kohlibri kohlrabi seedlings have purplish seed-leaves with two lobes. True leaves start to appear in 2 to 3 days. Continue to keep plants lightly moist and lightly feed with diluted all-purpose fertilizer once the seed leaves have appeared. To avoid leaf burn, lift grow lights up as seed leaves get closer to the bulbs.
(*Grower's warning: wet soil can encourage fungal disease and cause seedlings to rot or "damp off.")


This 2.5 inch seedling will be ready for outdoor planting in another 5 to 7 days.

Moving Small Plants
Small plants have purplish leaves and stems and should be around 4 to 5 inches tall after 14 days and garden ready. Before planting, amend and turn the soil with rich compost and organic granular fertilizer formulated for vegetables. Plant between 8 and 12 inches apart. Keep plants moist, not wet. After another 8 to 10 days they should begin to bulb up at the base.
(*Grower's warning: this is the time when plants are most vulnerable to pests. Protect from cabbage loopers with organic BT (Bacillus thuringiensis) powder.)


This small plant has been in the outdoor ground for about 8 days and is just beginning to bulb up.

Harvesting Mature Plants
In 45 days the tender bright purple 'Kolibri' bulbs should be ready to cut from the base and harvest. Ready bulbs should be between 2.5 to 4 inches across. With a harvest knife, neatly cut plants at the root, take off top leaves, bag and store in the refrigerator.


These 2.5 to 3 inch bulbs are very tender and just ready to harvest.

Preparing Kohlrabi
All bulbs should be lightly peeled before cooking or eating unless their skins are exceedingly tender. My German husband likes to chop kohlrabi into cubes and cream it with a spicy nutmeg cream sauce (roux, whole milk or cream, nutmeg, salt, pepper and hot sauce). This is a delicious preparation. My good gardening friend, Ann Mattingly, grew up eating kohlrabi bulbs like apples and advocates chopping the bulbs into raw sticks and dipping them into flavorful veggie dips. Another tasty raw option is to julienne the bulbs on a mandolin and add them to salads as you would shredded cabbage.




 

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