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Kohlrabi thrives in mild to cool weather and can tolerate wide temperature fluctuations, including warmer temperatures. It is grown throughout the season in the North and during fall and winter in the South. The optimal soil temperature for kohlrabi is between 55–75°F. It should be planted in full sun for best growth.
Kohlrabi grows best in fertile, well-irrigated soil, which promotes rapid growth and results in a sweeter flavor. The optimal soil pH for growth is between 6.0 and 7.0. Well-drained soil enriched with well-rotted compost provides the ideal growing conditions.
Sow 15 seeds/ft., 1/4- 1/2" deep, for earliest crops start in flats or plug trays and transplant.
6-8” in rows and 18-36” between rows
Kohlrabi is best harvested when the bulbs are 2 to 3 inches in diameter, as larger bulbs tend to become tough and woody. Use pruning shears to cut the thin portion of the stem just below the swollen part, leaving the root system intact in the ground. In stores, kohlrabi is often harvested when the stems are 1.5 to 2 inches in diameter and bundled in threes with the leaves still attached. For farmers markets, kohlrabi is typically harvested when the stems are 2–3 inches in diameter, with the leaves removed. The young leaves can also be eaten like cabbage or kale. Kohlrabi can be stored for two to three weeks in the refrigerator. Storage varieties, however, can last for several months at 32°F and 95% relative humidity.
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