Kohlrabi is a part of the cabbage family. It was first grown in Europe around 1500 and was imported into America 300 years later. It has a turnip like appearance, with leaves standing out like spokes from the edible portion, which is a rounded, enlarged stem section growing just above the soil line. Kohlrabi is sometimes misclassified as a root vegetable.
Sow seeds in early spring. Make small plantings every 2 to 3 weeks for continuous spring and early summer harvest. For an especially early harvest, plants may be started indoors or in the greenhouse in flats to be transplanted into the garden as soon as the ground becomes workable. Like cabbage, kohlrabi plants can stand some frost. ow seeds in rows and cover them 1/4 to 1/2 inch deep. Thin the seedlings to 2 to 5 inches apart. Transplant the surplus seedlings to fill in blanks in other parts of the row or into additional row space if more harvest is desired. (Approximately 8,000 to 10,000 seeds per oz.)
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Early White Vienna Kohlrabi - 1 gram 225 Ct.
Creamy white, tender flesh with a mild flavor.
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