Kohlrabi, a member of the cabbage family, is a unique and versatile vegetable that can thrive in the cool climate of Vermont. Known for its crisp texture and mild flavor, kohlrabi can be consumed raw, steamed, roasted, or added to soups. If you’re a Vermont gardener or simply interested in expanding your vegetable garden, this guide will provide you with comprehensive steps on how to successfully grow kohlrabi.
Before diving into the growing process, it’s important to understand what kohlrabi is. This cruciferous vegetable features a swollen stem that grows above ground and can be green or purple in color. The leaves are edible as well and have a taste similar to kale or collards. Kohlrabi is rich in vitamins C and B6, potassium, and fiber, making it not only delicious but nutritious as well.
In Vermont’s temperate climate, several varieties of kohlrabi are suitable for cultivation:
Select a variety based on your culinary preferences and growing conditions.
Kohlrabi thrives in cool weather and does best when planted in spring or late summer for fall harvests. Here are some key factors to consider:
Vermont’s cooler climate makes it ideal for growing kohlrabi, as this vegetable prefers temperatures between 55°F and 75°F (13°C – 24°C). High temperatures can cause the plant to bolt (produce flowers), which results in bitter-tasting bulbs.
Kohlrabi grows best in well-drained, fertile soil with a pH level between 6.0 and 7.5. It’s beneficial to amend your soil with organic matter such as compost or well-rotted manure before planting. This will help improve drainage and provide essential nutrients.
Choose a planting location that receives full sun—ideally at least 6 hours of direct sunlight daily. Morning sun is particularly beneficial as it helps dry the dew off the leaves quickly, reducing the risk of fungal diseases.
Planting kohlrabi involves several steps that set the foundation for robust growth.
If you are starting seeds indoors:
1. Use seed trays or biodegradable pots filled with seed-starting mix.
2. Sow seeds about ¼ inch deep and water gently.
3. Keep the soil consistently moist until germination occurs within 7-14 days.
For direct sowing:
1. Prepare rows spaced about 12-18 inches apart.
2. Sow seeds ½ inch deep and thin them to about 6 inches apart once seedlings have emerged.
Once your kohlrabi plants are established, maintaining their health is critical for a successful harvest.
Kohlrabi requires consistent moisture but does not tolerate soggy soil. Aim for about an inch of water per week, either from rainfall or irrigation. Mulching around the plants can help retain moisture and suppress weeds.
After your plants have been growing for about four weeks, side-dress them with a balanced fertilizer high in nitrogen (like a 10-10-10 NPK) or an organic option such as fish emulsion. Follow package instructions for application rates based on your garden size.
Weeds compete for nutrients and water; therefore, regular weeding is necessary. Hand-pulling weeds or using shallow cultivation tools can effectively manage weeds without disturbing the kohlrabi roots.
Common pests that may affect kohlrabi include aphids, cabbage worms, and flea beetles. Regularly inspect your plants for signs of these pests:
– Aphids: Look for clusters on leaves; they can be removed by spraying with water or insecticidal soap.
– Cabbage Worms: Check undersides of leaves; hand-pick any visible worms.
– Flea Beetles: Use row covers early in the season to prevent infestations.
Kohlrabi is generally ready to harvest when the bulbs reach about 3-5 inches in diameter—typically around 55-70 days after planting depending on variety and growing conditions.
The bulbs will become firm and round when ready to eat. Keep an eye out for any signs of splitting or flowering; these indicate that it’s time to harvest before they lose quality.
To harvest:
1. Carefully twist or cut the bulb off at ground level using a sharp knife.
2. Leave the foliage intact if you plan to consume the leaves; they are excellent sautéed or used in salads.
3. Store harvested kohlrabi in a cool place; it can last several weeks when refrigerated.
After harvesting, proper storage ensures your kohlrabi stays fresh longer:
Growing kohlrabi in Vermont offers gardeners both culinary delights and nutritional benefits while being relatively easy to cultivate under suitable conditions. With proper planning regarding timing, planting techniques, maintenance, pest control measures, and harvesting practices, you can enjoy homegrown kohlrabi throughout much of the year. Whether enjoyed raw in salads, roasted as a side dish, or added into various recipes, kohlrabi’s versatility will surely enhance your kitchen offerings! Happy gardening!