Cool Kohlrabi

Enlarge Image Image Gallery German for “cabbage turnip,” kohlrabi is a member of the extensive cabbage family. WILLIAM D. ADAMS

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It’s a root, it’s a tuber — no, it’s a super stem! So what exactly is this strange round vegetable with leafy projections? Though sometimes called “space cabbage,” kohlrabi really is a very down-to-earth veggie. German for “cabbage turnip,” kohlrabi is a member of the extensive cabbage family (which also includes broccoli, cauliflower, kale and mustard) and offers the same awesome health benefits as these cole crop cousins. Yet kohlrabi is easier to grow than its relatives, and fast to mature, making it ideal for fall or early spring planting.

Compared to the rest of the cabbage family, kohlrabi is thought to have been developed fairly recently — the 16th century — in central or northern Europe from a thick-stemmed plant known as “marrow cabbage.” The modern kohlrabi is actually an enlarged stem that develops into a bulb just above the soil.   

The round bulbs can be steamed, stuffed or stir-fried; added to soups; or sliced and baked. Raw kohlrabi “chips” are crisp, sweet and mildly tangy, making them sensational with vegetable dips, or in salads and slaws. And don’t forget the greens: They make tasty, nutritious additions to salads and stir-fries.

Adventurous gardeners and cooks who try kohlrabi become fast fans, singing the praises of this unique, easy-to-grow veggie. Here’s how to bring out the best in this cool crop.

ALL IN THE TIMING

Like other members of the cabbage clan, kohlrabi thrives in cool temperatures.

“You can grow kohlrabi in almost any region if you grow it in the spring or fall,” says Stephen Reiners, associate professor of horticulture for Cornell’s New York State Agricultural Experiment Station. “Good timing is key. You want to avoid having the bulbs form in hot weather, which can make them woody.” Allow 50 to 65 days from the time you sow your kohlrabi seeds to harvest, advises Reiners.

Brian Luton favors fall for growing kohlrabi at Stone’s Throw Farm in Nedrow, N.Y. From mid-July through early August, Luton starts the seeds in a greenhouse, using a homemade mixture of peat, perlite and vermiculite amended with greensand (glauconite), rock phosphate and lime, as well as 15 percent to 20 percent finished compost. “Kohlrabi likes a decent amount of compost right out of the gate,” he notes.

Luton transplants the small seedlings to the garden two to three weeks later (usually by the end of August), planting them 8 inches apart, with 10 to 12 inches between rows. The bulbs are ready for harvest by mid-September through October, depending on the variety and seasonal conditions, but they also can stay in the ground for on-demand harvests. “The mature bulbs are very frost tolerant and hold well in the garden,” he says. “In mild winters, I’ve harvested them in January.”

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