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The cultivation of kohlrabi is subject to different rules than the other cabbage species. From sowing to harvest, only 12 to 20 weeks pass, depending on the variety and the season. Because of the short culture time, the demands on the soil and the nutrient supply are comparatively low. Irrigation is an exception, as regular watering is one of the most important care measures at Kohlrabi.
Prefer kohlrabi itself
Harvest early kohlrabi before it reaches its final size. At the end of the growing season, many varieties on the root are the first woody cells. Tip: Serve the vitamin-rich tubers often times raw, for example as a salad or carpaccio with chives-lemon sauce
Especially with early varieties such as 'Lanro' or 'Azur Star' applies: The faster the growth goes, the juicier the meat! A bright, about 15 to 18 degrees warm place is important, if you prefer the first plantlets themselves. For single pots with four to five centimeters in diameter are suitable. For a larger number, use pots or put the seeds in peat source pots. When the first true leaves develop, you can set the seedlings a little cooler. Important: If the temperatures fall below ten degrees, the plants do not grow tubers later! In order to grow compactly even without artificial lighting, you can use a trick by the professional gardener: Cover the dark potting soil simply with Perlite or other light-reflecting materials, for example with a collar made of non-woven paper.
From May, you can prefer your own seedlings in a sheltered outdoor area. Keep the soil moist, but avoid waterlogging
Harvest kohlrabi even faster
Instead of your own pre-culture, you can simply buy the seedlings from the gardener. This shortens the cultivation time by four to eight weeks, but usually you can only choose between one blue and one white variety. Pay attention to a solid root ball with lots of white fine pommels. In later movements, the preculture is unnecessary. From mid-April, sow directly into the bed or into a deep planter with loose, humus-rich soil. For spring and summer varieties, a distance of 30 by 30 centimeters is sufficient. Thick fall varieties like 'Blaril' or 'Kossak' want 40 by 50 centimeters of standing space. Good partners for the mixed culture are bush beans, peas, Swiss chard, lettuce, spinach, marigolds and tagetes.
Cut the tubers at the harvest with a sharp knife or pruning shears just above the stalk. Tip: Early kohlrabi are particularly juicy if you do not wait until the tubers have reached their final size, but prefer the harvest time by one to two weeks. The spring vegetables also have a lot to offer in terms of health. Vegetable protein strengthens the muscles, B vitamins and minerals such as magnesium provide beautiful skin and good nerves. The leaves double the tubers in vitamin C content and provide a multiple of calcium, carotenoids and iron. So do not throw the delicate heart leaves away, but cut into thin strips and mix under the salad or sprinkle just before serving over the finished vegetable dish.