Cool Kohlrabi

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For his savory mix, Taylor grows the various greens individually in open flats filled with earthworm castings. When the greens are about 10 to 12 days old, he snips the leaves with scissors just above soil level, blends them together, and bags them for sale.

KOHLRABI RULES

Beyond the need for cool temperatures and full sun, kohlrabi is not especially demanding. “Anything you can do to ensure steady, consistent growth will help,” Reiners says. “Too much stress on the plant — such as drought or high temperatures — can affect the bulb, causing it to become woody or spicy like a radish. With even temperatures and consistent soil moisture, kohlrabi will stay tender and mild.”

The best way to provide those stress-free conditions is to be sure your soil contains plenty of organic matter (such as compost, grass clippings or well-rotted manure) that releases nutrients and moisture slowly and steadily.

Kohlrabi is not a heavy feeder. A generous layer of clippings or compost (half inch to 1 inch) worked into the soil before planting should provide all the needed nutrients. For an extra boost, side dress the plants with a little more compost when you first notice the bulbs beginning to swell.

A layer of organic mulch (such as straw or shredded leaves) will also help moderate soil temperature and moisture. But for spring kohlrabi crops, only add the mulch after the soil has warmed. Otherwise you risk slowing your plants’ growth.

Insect pests and diseases shouldn’t be a problem. “We do use insect screens on the sides of the hoop houses, but we haven’t found cabbage loopers to be a problem the way they can be on other cabbage crops,” Taylor says. If the small green worms known as cabbage loopers do show up, simply use Bt (Bacillus thuringiensis) to keep them in check.

SMALL IS BEAUTIFUL

Kohlrabi won’t keep you waiting long. Within weeks of planting, you’ll see the stems begin to swell and form the funny round globes that prompted its nickname, “space cabbage.” Soon after that, your kohlrabi will be ready to harvest.

If it’s spring, don’t hesitate: Kohlrabi is most tender and mild-flavored when the bulbs are no more than 2 to 3 inches across, Reiners says. Fall-grown kohlrabi is less touchy. In fact, the plants will tolerate temperatures to 10 degrees, so you can harvest at a more leisurely pace.

You’re bound to cook up plenty of ways to enjoy your harvest. Both the bulbs and leaves are extremely versatile. But if you find you just cannot use all your kohlrabi at harvest time, it’s no big deal. Simply trim off the leaves and stems, wrap the bulbs in plastic and store them in your refrigerator or a root cellar for several months. Pretty cool, huh?

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