Growing kohlrabi
Kohlrabi is a cross between cabbage and turnip that has been cultivated since ancient times. Kohlrabi arrived in Sweden in the 18th century and for a long time it was one of our most common vegetables. For a time, kohlrabi was associated with poverty because it is easy and cheap to grow. Today, it is rather a vegetable we appreciate for its fine flavour and wide range of uses.
Kohlrabi – growing tips
Kohlrabi is a hardy plant that can cope with both shady locations and a position with plenty of sunlight. Here are some general tips for those who want to grow kohlrabi:
- Sow indoors and put the plants out when there is no risk of frost and they have 3-4 leaves.
- The soil should be well-drained. If you have clayey soil, you can mix in sand.
- Water more during dry periods.
- Add nutrients if the soil is poor.
If you want to grow kohlrabi and are prepared to work a little extra to get a good result, you can create a hotbed. The soil will be warmed by manure or compost and the kohlrabi will grow faster.
Choose the right variety
Today there are several different varieties of kohlrabi that can be grown in Sweden. The flavour can differ, but above all the choice is about whether you want a late or early harvest of kohlrabi. For example, grow “Delikatess” or “Domino LF” if you prefer an early variety. “Superschmelz LF” is a good choice if you are looking for a late variety. Late-harvested kohlrabi often grows larger. “Vienna Blue” and “Red Giant” are varieties named after their colour. Grow kohlrabi with white tubers if you prefer a slightly milder flavour.
Harvesting kohlrabi at the right time
Kohlrabi is ready to harvest when it has a diameter of around 7-12 cm. If you harvest it earlier than that, it will be a little more tender. If harvested too late, kohlrabi will have a woody texture that is not very appealing. Store kohlrabi in a cool, dark place. In the fridge it will keep for a week.
How you can cook kohlrabi
Kohlrabi has a flavour that is usually described as mild and sweet, but with a certain sharpness reminiscent of radish. It doesn’t take over but adds character to many dishes. Growing kohlrabi means you have access to a staple vegetable with a wide range of uses. Kohlrabi can be boiled, roasted in the oven or stewed. It makes a hearty addition to stews and soups. Kohlrabi is also delicious raw with its mild but distinctive flavour and crispy skin. Thinly sliced, you can add kohlrabi to a salad. Try boiling kohlrabi together with potatoes and other root vegetables. It makes a flavourful mash that goes with most things.
You can eat kohlrabi with the skin on if it is early in the season. In autumn, the skin becomes coarser and you may need to peel it before cooking.
Nutritional content of kohlrabi
According to the Food Info database, kohlrabi is rich in vitamin C and potassium. In fact, you can get as much as 77% of your daily vitamin C requirement just by eating 100 grams of kohlrabi. Potassium can help keep your blood pressure down and is good for your bones. Growing kohlrabi is also good if you want a vegetable that is high in fibre and relatively low in calories. Kohlrabi is filling!
Author: Johanna Damm
Fact-checked by Erik Hoekstra
Last updated 2022-12-28