Growing Kohlrabi

Brassica oleracea gongylodes : Brassicaceae / the mustard or cabbage family

Jan F M A M J J A S O N Dec
P P P         P P P P P

(Best months for growing Kohlrabi in New Zealand - cool/mountain regions)

  • P = Sow seed
  • Easy to grow. Sow in garden. Sow seed at a depth approximately three times the diameter of the seed. Best planted at soil temperatures between 46°F and 86°F. (Show °C/cm)
  • Space plants: 4 - 10 inches apart
  • Harvest in 7-10 weeks.
  • Compatible with (can grow beside): Beets, celery, cucumber, onions, marigold, nasturtium, rhubarb, aromatic herbs (sage, dill, chamomile)
  • Avoid growing close to: Climbing (pole) beans, tomato, peppers (chilli, capsicum), eggplant (aubergine), strawberry, mustard

Your comments and tips

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28 Sep 11, Peter Kovacs (Australia - arid climate)
My Mather make a howl an it with a spoon and filled with mince and rice and seasoning,cooked in the dill sauce from the inside of spooned out kohlrabi. See Hungarian recipe's.
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05 Aug 11, Ruth Rae (Australia - temperate climate)
Why do half my seedlings form bulbs but tthe rest just thicken a little up the stem? These are quite useless . I have tried them at different times of the year and the result is always the same
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04 Sep 11, Roger (Australia - temperate climate)
Hi Ruth; No answers but i have the same problem! No big swollen bottoms like in the photo. just thick stalks
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31 Mar 11, jack (Australia - sub-tropical climate)
how is kohlabri marketed?
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02 Mar 10, shaun (Australia - cool/mountain climate)
We like it roasted like spuds, or grated in salads, lightly steamed in fact any which way...so under rated. The green tops are nice too in stir fry or as a boiled veg. Do not let it get too big as it goes woody and then is quite unpleasant...not the taste, the texture with bits and shreds in your mouth.
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30 Oct 09, Ingvild (Australia - temperate climate)
In Norway we eat Kohl Rabi as a mash at Christmas. It is eaten with our salty lamb ribs that has been steamed. I would imagine that the mash would go well with corned beef as well. Steem the Kohl Rabi until tender, then mash along with a steamed potato or two (bear in mind that Norweagian Kohl Rabi is about 4 times the size of the ones "down under"). Hence I'd probably use 4 "down under" Kohl Rabi to 2 potatoes. Add about a table spoon of butter, and then cream until a nice mash consistency. Black pepper and salt to taste. Bon appetite!!
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17 Sep 09, sarita (Australia - cool/mountain climate)
hi , in jan i posted a recipe try that works well.........please email if u have tried. 2. recipe is slice thinly, sprinkle with salt, pepper & lemon juice. eaten raw 3. shred - use mung dhal (split) 2 tblsp wash add in the shredded rabi, add salt to taste - garnish with corriander; lemon juice, and finally temper with some oil (1/2tbsp) heat, add mustard seeds- once popped, add green chillies (cut) add some curry leaves and then pour this over the mixture, mix well. this is raw not cooked..........used as raita, or salad with anything. very good for health. enjoy
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29 Jun 09, Paul Schreurs (Australia - cool/mountain climate)
You can treat it like potatoe or carrot. Our favourite is to shred it and sautee it in butter. Try looking for recipes on google. There are many delicious ones out there.
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20 May 09, Helen Freeth (Australia - cool/mountain climate)
In germany I had this with white sauce as a main course.Does anyone know other ways to eat it?
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04 Jun 11, Gwenni (Australia - temperate climate)
I made it the starring role in a quiche with big chunks of ham.. delightful..
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Showing 81 - 90 of 92 comments
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Kohlrabi is a cool climate plant, in temperate regions you'll be better off to grow it in autumn and winter. The plant will tolerate mild frost. A growing tip. I grow mine always from seeds, and when the seedlings are 10 cm tall, only the strongest seedlings are going in the ground. Before planting time I apply dehydrated lime to the soil.To 1 m2 a handfull is enough.When I put seedlings in the ground I dig for each plant a hole, fill it with water and let it soak in the ground then comes the seedlings and make sure the roots are well covered with mud. Much faster start to grow, and always plant in evenings. (I'm living in Melbourne under the hills) On very hot summer days I pull up a "tent" above plants. During hot days the kohlrabi is having heat shock, therefore I shelter it with shade cloth. The seeds I put in "hot bed" in July August. First harvest is around Christmas. I pull out from ground as much as much required in the kitchen, it will keep growing if you let it. The variety I'm growing is able to grow to 2-3 kg in size, never get inside woody. I have a variety of kohlrabi not cultivated in Australia only few growers know this variety here. Kohlrabi gigante is the name, there are articles photos about this plant on the net.

- eddie

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