How to Grow Purple and Green Kohlrabi Varieties Side by Side

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Growing purple and green kohlrabi varieties side by side is a rewarding way to enjoy a colorful and nutritious harvest. These crisp, bulbous vegetables are easy to grow and thrive in similar conditions, making them perfect companions in the garden.

Choosing the Right Varieties

Selecting the right purple and green kohlrabi varieties is essential for a successful harvest. Popular purple options include ‘Purple Vienna’ and ‘Azur Star,’ while common green varieties are ‘Early White Vienna’ and ‘White Vienna.’ Consider your taste preferences and the growing season when choosing.

Preparing Your Garden

Kohlrabi prefers well-drained, fertile soil with a pH between 6.0 and 7.5. Before planting, enrich the soil with compost or organic matter. Ensure your garden receives full sun for at least six hours daily to promote healthy growth.

Planting Tips

  • Start seeds indoors 4-6 weeks before the last frost date or sow directly in the garden after the danger of frost has passed.
  • Space seeds or seedlings about 4 inches apart in rows that are 12-18 inches apart.
  • Water consistently to keep the soil evenly moist, especially during hot weather.

Growing and Maintenance

Both purple and green kohlrabi require regular watering and weeding to prevent competition. Mulching around plants helps retain moisture and suppress weeds. Fertilize with a balanced fertilizer every few weeks to support healthy bulb development.

Monitoring for Pests and Diseases

  • Watch for aphids, cabbage worms, and flea beetles, which can damage the plants.
  • Use organic pest control methods such as neem oil or insecticidal soap if necessary.
  • Ensure good air circulation to prevent fungal diseases like downy mildew.

Harvesting

Kohlrabi is ready to harvest when the bulbs reach about 2-3 inches in diameter. Use a sharp knife or garden shears to cut the bulbs at the base. Harvesting regularly encourages new growth and prevents the bulbs from becoming woody.

Enjoying Your Kohlrabi

Both purple and green kohlrabi can be eaten raw in salads, grated into slaws, or cooked in stir-fries and soups. Their distinct colors add visual appeal to any dish, making them a versatile addition to your garden harvest.