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Growing kohlrabi can be a rewarding experience, providing you with fresh, crunchy greens throughout the growing season. This versatile vegetable is easy to cultivate and can be harvested multiple times if managed properly. In this article, we will explore the best practices for growing kohlrabi for a continuous supply of fresh greens.
Understanding Kohlrabi
Kohlrabi, also known as German turnip, is a member of the cabbage family. It produces a bulbous stem that can be eaten raw or cooked, and its leaves are also edible. The plant thrives in cool weather and can be grown in most temperate climates.
Choosing the Right Variety and Timing
Select a variety suited for your growing season. Some popular types include White Vienna and Purple. Sow seeds early in spring or late summer for a continuous harvest. Stagger planting every 2-3 weeks to ensure a steady supply of greens.
Planting and Growing Tips
- Choose a sunny location with well-drained soil rich in organic matter.
- Plant seeds ½ inch deep and 1 inch apart in rows spaced 12-18 inches apart.
- Keep the soil consistently moist but not waterlogged.
- Maintain a soil pH between 6.0 and 7.5 for optimal growth.
- Thin seedlings to 4-6 inches apart once they are a few inches tall.
Maintaining and Harvesting
Regular watering and fertilizing will promote healthy growth. Use a balanced fertilizer every few weeks. As the greens mature, harvest leaves regularly to encourage new growth. For the bulbous stem, harvest when it reaches 2-3 inches in diameter, usually after 50-60 days.
Tips for Continuous Supply
- Plant new seeds every 2-3 weeks during the growing season.
- Use succession planting to avoid gaps in your harvest.
- Protect young plants from pests like aphids and cabbage worms.
- Ensure adequate watering and consistent care to prevent bolting in hot weather.
With proper planning and care, you can enjoy a steady supply of fresh kohlrabi greens and bulbs throughout the season. Happy gardening!